this bar recipe on the Food Network site from Ina Garten (who doesn't love the Barefoot Contessa?).
My kids, friends, and husband went crazy for these and I can see I'll be making them alot in the future. These were quick to make and the dough reminded me of peanut butter playdough. I used my hands to squish the dough into the tray and skipped the parchment paper step.
PEANUT BUTTER AND JELLY BARS
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 (I used strawberry jam)
2/3 cups salted peanuts, coarsely chopped
Preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper (I didn't do this), 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 (I used my hands). Spread the jam evenly over the dough (I used my hands to spread it around). 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.
Find a printable copy of this recipe here.
Happily submitted to Frugal Fridays over at Life As Mom.
From the book "Jonathan and the Octopus"
Written and Illustrated by Celest K. Foster