I made peanut butter and jelly bars last night. Super yum. The only thing I would change is the size of the pan. I thought the bar was a bit too thick. I would also try adding a little more jam to the recipe. The recipe makes a ton of bars that kids and adults will definetly love. I shared mine with the staff at my favorite local coffee shop. The recipe is adapted from, Martha Stewart’s Cookies. Enjoy!
1 cup (2 sticks) unsalted butter, room temperature
3 cups all-purpose flour
1 1/2 cups sugar
2 large eggs
2 ½ cups smooth peanut butter
1 ½ teaspoons salt
1 teaspoon baking powder
1 teaspoon pure vanilla extract
1 ½ cups strawberry jam or other flavor
1 cup salted peanuts, roughly chopped
1. Preheat oven to 350°F. Butter a 9 by 13-inch baking pan, and line the bottom with parchment paper. Butter the parchment paper, dust with flour, and tap out excess.
2. Place butter and sugar in the bowl of an electric mixer fitted with paddle attachment. Beat on medium speed until light and fluffy, about 2 minutes. With mixer running, add eggs, and peanut butter; beat until well combined, about 2 minutes. Whisk together flour, salt, and baking powder. Add to the butter mixture, and beat on low speed until combined. Add vanilla.
3. Transfer two-thirds of mixture to prepared pan; spread evenly with an offset spatula. Using offset spatula, spread jam on top of peanut-butter mixture. Crumble remaining third of peanut butter mixture on top of jam. Sprinkle evenly with chopped peanuts.
4. Bake until golden, 45 to 60 minutes, rotating halfway through. Tent loosely with foil if bars are getting to dark. Transfer to a wire rack to cool. Run knife around edges and refrigerate, 1 to 2 hours. Cut into about thirty-six bars about 1 ½ by 2 inches. Cookies can be stored in airtight container at room temperature up to 3 days.