I was assigned to make a dessert for a potluck picnic, and while I love making cupcakes, I needed something that would travel well. These bars are delicious! And who can resist PB&J? I considered going “old school” by using the tradtional PB counterpart grape jelly, but instead trusted Ina’s suggestion of raspberry jam and it worked out really well. That said, I don’t think you could go wrong by using different types of jams or jellies, seedless or with seeds.
Peanut Butter and Jelly Bars:
- 2 sticks unsalted butter (at room temp)
- 1 1/2 cups sugar
- 1 teaspoon vanilla extract
- 2 eggs, at room temperature
- 2 cups creamy peanut butter
- 3 cups flour
- 1 teaspoon baking powder
- 1 1/2 teaspoons salt
- 1 1/2 cups raspberry jam (or any flavored jam or jelly)
Preheat the oven to 350 degrees.
Grease and flour a 9 by 13 glass pan.
In a large bowl cream the butter and sugar using an electric mixer on medium speed until light yellow, about 2 minutes. 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.
Spread and press 2/3 of the dough into the prepared pan. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. (This is what will give you the nice crumbly topping!) Sprinkle with sugar.*
Cool entirely before cutting into squares.
*The recipe calls for sprinkling with coarsely chopped peanuts. I omitted peanuts and sprinkled with sugar instead.