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Back to School Peanut Butter and Jelly Bars
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Serves 12
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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:
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.
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1 1/2 cups raspberry jam or other jam, (18 ounces)
2/3 cup salted peanuts, coarsely chopped
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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