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Ina Garten’s Peanut Butter & Jelly Bars
Ingredients
- ½ lb. unsalted butter, at room temperature
- 1 ½ cups sugar
- 1 t. vanilla extract
- 2 extra-large eggs, at room temperature
- 2 cups (18 ounces) creamy peanut butter (recommended: Skippy)*
- 3 cups all-purpose flour
- 1 t. baking powder
- 1 ½ t. kosher salt
- 1 ½ cups raspberry jam or other jam (18 oz. jar)
- 2/3 cups salted peanuts, coarsely chopped
Instructions
- Preheat the oven to 350 degrees.
- 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 mixer on low speed, add the vanilla, eggs, and peanut butter and mix until 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. Don’t worry if the jam isn’t covered; the dough will spread when it bakes.
- Sprinkle with the chopped peanuts and bake for 45 minutes, until golden brown.
- Cool and cut into small squares. Enjoy!
Notes
- *Carolyn loves to make her own peanut butter in her Vitamix for these scrumptious bars.
Adapted from Barefoot Contessa at Home by Ina Garten
Adapted from Barefoot Contessa at Home by Ina Garten
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/