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Peanut Butter & Jelly Bars

July 9, 2008

I have a mild obsession with peanut butter.  I actually have to go months without eating it because I have a tendency to eat all of it. 

I try to incorporate peanut butter into deserts because it seems less guilty than standing at the pantry door with a spoon and jar of peanut butter.  This isn’t one of my favorite peanut butter recipes, which shouldn’t be surprising considering I only recently started to like jam and bread with my peanut butter sandwich. 

The Husband isn’t complaining though!

Peanut Butter and Jelly Bars
Barefoot Contessa

1 c butter, softened (I only used 1/2c)
1 1/2 c sugar
1 t vanilla
2 eggs, at room temperature
3 c flour
1 t baking powder
1 1/2 t salt
1 1/2 c raspberry jam (I used 10 oz raspberry and 8 oz strawberry)

2/3 c salted peanuts, chopped

Preheat the oven to 350 degrees F.

 

Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.

 

In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
 Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don’t worry if all the jam isn’t covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.
 

We served this with a scoop of vanilla ice cream that cut a little of the richness.  Even using half the butter, these bars were very rich and very sweet.

 

 

 

 

 

 

 

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2 Comments leave one →
  1. July 10, 2008 09:42

    I love this recipe. I’ve made it twice and used grape jam once and raspberry the other. I acually prefer the grape because it reminds me of PB&J sandwiches from childhood.

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  1. Barefoot! Jalepeno Cheddar Cornbread « The Cat’s Pajamas

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