I’m still in my bar phase. I wish I was in a Barre phase and going to Barre classes twice a day, everyday. My ass would have its own Instagram account.
My love for portable peanut butter and jelly was first chronicled in the Peanut Butter & Jelly Bread post. It continues with Peanut Butter & Jelly Bars. These are childhood in square, edible form. Use whatever jam you put on your samiches when you were a kid. Trade for a pudding cup if you must.
Peanut Butter & Jelly Bars
by My Baking Addiction
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
1/2 pound (2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
1 teaspoon vanilla extract
2 large eggs
1 cup (9 ounces) chunky peanut butter*
1 cup (9 ounces) creamy peanut butter*
1 1/2 cups (18 ounces) jam (I used grape)
1/2 cups salted peanuts, coarsely chopped
Preheat the oven to 350 degrees F. Line a 9 x13 cake pan with aluminum foil and grease.
Sift flour, baking powder and salt together in a small bowl and set aside.
Cream butter and sugar until light yellow. Add the vanilla, eggs and peanut butter and mix until all ingredients are combined. Carefully add the flour mixture to the peanut butter mixture. Mix just until combined.
Spread 2/3 of the dough into the prepared cake pan. 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.
*I never have chunky peanut butter on hand, so I just throw 1/4 cup coarsely chopped peanuts into the dough. This is in addition to the peanuts you sprinkle on top.