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Back to School Peanut Butter and Jelly Bars

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Serves 12


Ingredients:

2 sticks unsalted butter, at room temperature
1 cup packed brown sugar
1/2 cup white sugar
2 tsp pure vanilla extract
2 extra-large eggs, at room temperature
2 cups creamy peanut butter, (18 ounces)
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
1 1/2 cups raspberry jam or other jam, (18 ounces)
2/3 cup salted peanuts, coarsely chopped

Directions:

  1. Preheat the oven to 350 degrees F. Grease and flour a 9 by 13-inch cake pan.
  2. 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.
  3. 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.
  4. Cool and cut into squares.
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In no event shall Festival Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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