Wondering what to make for desert, I went to my trusty binder where my husband and I keep our favorite recipes. I came across this Peanut Butter and Jelly Bars recipe from Ina Garten, the Barefoot Contessa, and decided to make them.
These bars are so good and they come out perfect every time. The recipe calls for raspberry jam but I made them with strawberry jam instead. I have also tried grape jam and they were good too.
The recipe is for a 13 X 9 inch cake pan, but since there’s just the two of us I halved the recipe and baked them in a 9 X 9 inch cake pan.
Peanut Butter and Jelly Bars
From Ina Garten
1 stick butter, at room temperature
3/4 cup sugar
1/2 teaspoon pure vanilla extract
1 egg, at room temperature
1 cup creamy peanut butter
1 1/2 cups flour
1/2 teaspoon baking powder
3/4 teaspoon kosher salt
3/4 cups raspberry jam or other jam
1/3 cups salted peanuts, coarsely chopped
Preheat oven to 350 degrees F.
Grease a 9 X 9 inch cake pan. Line with parchment paper, then grease and flour pan. (I just grease my pan)
Cream together the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low, add the vanilla, egg 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, 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 spatula…(or hands). 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 the chopped peanuts.
Bake for 18 – 22 minutes, until golden brown. Cool and cut into squares.
We had them warmed up with ice cream…soooo good and peanut buttery!
Give them a try and you too will definitely keep this recipe to make again and again.