Peanut Butter & Jelly Bars
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
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.
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.