When I’m trying to decide what the heck I’m going to eat for lunch, sometimes nothing sounds better to me than a good old peanut butter and jelly sandwich. I mean, who doesn’t love the classic PB&J? I feel really lucky that none of my boys have a peanut allergy. A couple of my friend’s kids do and it’s sometimes tough. I don’t know what I would do without my peanut butter . . . .better yet, I don’t know what our dog would do without peanut butter. He lives for bites of peanut butter toast every, single morning. I’m not exaggerating when I say that he can be in our basement and hear the toaster ding in the mornings and he is right there in 5 seconds flat. He just stands there and stares at you until he gets his bite of toast. It’s pretty funny and we’ve all learned that if we are eating PB toast in the mornings, we just have to share with our dog.
These bars were delicious. So incredibly simple to make and absolutely delicious. The crust stays crisp and doesn’t get soggy which I was worried about with all the jam spread over it. I loved the crunch from the crunchy peanut butter and the extra peanuts thrown in. Feel free to use any flavor of jam, raspberry just happens to be my favorite!
- 2 cups all purpose flour
- 1 tsp. baking powder
- 3/4 tsp. salt
- 1 1/2 sticks ((12 Tbsp) butter, softened)
- 1 1/2 cups sugar
- 2 large eggs
- 1 cup chunky peanut butter
- 1 tsp. vanilla
- 1/2 cup roasted (, salted peanuts, coarsely chopped)
- 1 1/2 cups raspberry jam
- Preheat oven to 350 degrees. Line a 9×13 inch pan with a foil sling and spray the foil with cooking spray.
- Whisk the flour, baking powder and salt together in a medium bowl. Set aside.
- In a large bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the eggs, one at a time. Beat in the peanut butter and vanilla until combined, scraping down the bowl and beaters as needed. Reduce the mixer speed to low and slowly add the flour mixture until just incorporated, about 30 seconds.
- Reserve 1 cup of the dough for the topping. Press the remaining dough evenly into the prepared baking pan. Bake the crust until just beginning to turn golden, about 15 minutes. Meanwhile stir the peanuts into the reserved dough for the topping.
- Spread the jam evenly over the hot crust, then drop small pieces of the topping evenly over the jam. Bake the bars until the jam is bubbling and the topping is just golden, about 40-45 minutes (or less depending on your oven — don’t overbake!), rotating the pan halfway through baking.
- Let the bars cool completely in the pan, on a wire rack for about 2 hours. Remove the bars from the pan using the foil, cut into squares.
Recipe Source: The Best of America’s Test Kitchen 2009