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Back to School Peanut Butter and Jelly Bars
Serves 12
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Ingredients:
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| 2 sticks unsalted butter, at room temperature+ Add to Shopping List |
| 1 cup packed brown sugar+ Add to Shopping List |
| 1/2 cup white sugar+ Add to Shopping List |
| 2 tsp pure vanilla extract+ Add to Shopping List |
| 2 extra-large eggs, at room temperature+ Add to Shopping List |
| 2 cups creamy peanut butter, (18 ounces)+ Add to Shopping List |
| 3 cups all-purpose flour+ Add to Shopping List |
| 1 teaspoon baking powder+ Add to Shopping List |
| 1 1/2 teaspoons kosher salt+ Add to Shopping List |
| 1 1/2 cups raspberry jam or other jam, (18 ounces)+ Add to Shopping List |
| 2/3 cup salted peanuts, coarsely chopped+ Add to Shopping List |
Directions:
- Preheat the oven to 350 degrees F. Grease and flour a 9 by 13-inch cake pan.
- In a large bowl, cream the butter and sugar on medium speed with electric mixer until light yellow, about 2 minutes. On low speed, mix in the vanilla, eggs, and peanut butter, until all ingredients are combined.
- In a small bowl, whisk 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.
- Cool and cut into squares.
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