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| Peanut butter & jelly bar |
1/2 pound unsalted butter at room temperature
1 1/2 cups sugar
1 teaspoon pure vanilla extract
2 extra-large eggs at room temperature (I used 2 large because that's all I had)
2 cups creamy peanut butter
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
1 1/2 cups raspberry jam (18 ounces)
2/3 cup salted peanuts, coarsely chopped
Preheat the oven to 350 degrees. Grease and flour a 9 x 13 x 2-inch baking pan.
With an electric mixer, cream the butter and sugar on medium speed until light yellow for about 2 minutes. With the mixer on low speed, add the vanilla, eggs and peanut butter and mix until well 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 two thirds of the dough in the prepared pan. Spread the jam evenly over the dough. Drop small globs of the remaining dough evely over the jam. Don't worry if all the jam isn't covered; the dough will spread when it bakes. Sprinkle with the chopped peanuts and bake for 45 minutes until golden brown. Cool and cut into small squares.
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