peanut butter and jelly bars
One day earlier this year we hosted the Boys and Girls Club of the Coastside for an offsite retreat. I thought Ina Garten’s PB&J bars were right on theme with talking about kids, so we whipped these up for the afternoon snack. They are a little rich for a Miramar Farms healthy afternoon snack, but everyone needs a treat now and again. These are delicious!
(Note: I tried these one day with the sugar reduced to 1 cup. They were still good, but not as great as the original. Also, don’t scrimp on the jam. As always, the better the ingredients the better the outcome!)
- 1/2 pound (2 sticks) Unsalted Butter, at room temperature, plus more for greasing the pan
- 1 1/2 cups Sugar
- 1 teaspoon Pure Vanilla Extract
- 2 Extra-Large Eggs, at room temperature
- 2 cups Creamy Peanut Butter
- 3 cups All-Purpose Flour, plus more for dusting the pan.
- 1 teaspoon Baking Powder
- 1 1/2 teaspoons Kosher Salt
- 1 1/2 cups berry jam
- 2/3 cup Salted peanuts, coarsely chopped
- Preheat the oven to 350 degrees F. Grease and flour a 9x13x2-inch baking pan.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until well 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. Mix just until combined.
- Spread two-thirds of the dough in the prepared pan, using a knife to spread it evenly. Spread the jam evenly over the dough.
- Drop small globs of the remaining dough evenly over the jam.
- Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown.
- Cool and cut into squares.
Source: Barefoot Contessa at Home, by Ina Garten.