I got the urge to bake on Sunday night, and wanted to make something with ingredients I had on hand. I had previously purchased loads of peanut butter for a baking project that never came to fruition. No fear, it’s in the plans for this weekend.
I recalled Chelsea making the following recipe and raving about it. I find Chels to be a modest chef, so if she was giving herself props on this one, it had to be good. Although this recipe was not in my new cookbook, it is an Ina inspiration. I looked it up on the internet, read the positive reviews along with the simple ingredient list, and I got to work.
Peanut Butter and Jelly Bars
Based on this recipe
Ingredients
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 1 1/2 cups sugar
- 1 teaspoon pure vanilla extract
- 2 extra-large eggs, at room temperature
- 2 cups (18 ounces) creamy peanut butter (recommended: Skippy)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 1/2 teaspoons kosher salt
- 1 1/2 cups (18 ounces) raspberry jam or other jam
Directions
Preheat the oven to 350 degrees F.
Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.
In the bowl of an electric mixer fitted with the 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 all ingredients are 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 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don’t worry if all the jam isn’t covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.
Peanut butter “dough.”
Spread the jelly, top with “globs” of dough.
Fresh out of the oven!
I’m not sure how to describe these, except by saying they are “different.”
But a good different, indeed!
Maybe “unexpected” is a better word?
Although I still prefer PB paired with its partner in crime, chocolate, these were damn good!
Very sweet, with a little crunch from the nuts.
Because these didn’t involve chocolate, I thought I would be able to resist.
I gave myself too much credit. I nibbled until I had eaten two.
There is no hope for me around sugar.
Le sigh.
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These look absolutely amazing! And I know exactly what you mean when it comes to sugar – that’s why my all-baking blog will be the end of me
I really suggest the mudcake with peanut butter cream cheese frosting I have of you are a peanut butter chocolate lover – hope you like it
@Choc Chip Uru, Huge pb choc fan!!!
Going to make these, they look delicious, actually amazing