What a great idea—a peanut butter and jelly sandwich disguised as a bar! Imagine the possibilities. This recipe successfully turns the traditional peanut butter and jelly sandwich into a delicious dessert or snack for anytime of the day. They are too hard to resist.
Both the top and bottom of the bar are made with lots of creamy peanut butter mixed into the dough. The middle layer is filled with a generous portion of raspberry jam, and a salty, nutty topping adds the perfect finish.
Are you drooling yet? You should be, because these bars are beyond description. Fabulous, amazing and awesome are just a few words that come to mind. But don’t take my word for it; try it yourself. They are quick and easy to prepare. If you don’t have raspberry jam, use any kind you like, I am sure it will be just as delectable. Put your aprons on and make these bars–you will be so happy that you did!
This recipe is courtesy of Ina Garten’s Barefoot Contessa at Home, and will serve 6-8 people who will overjoyed with this salty, sweet, jammy bar of goodness!
Ingredients for Peanut Butter and Jelly Bars
1/2 pound (2 sticks) unsalted butter at room temperature, plus more for greasing the pan
1 1/2 cups sugar
1 tsp. pure vanilla extract
2 extra-large eggs, at room temperature
2 cups creamy peanut butter (16 ounces if you have 8 ounce jar)
3 cups all-purpose flour, plus more for dusting the pan
1 tsp. baking powder
1 1/2 tsp. kosher salt
1 1/2 cups raspberry jam (12 ounces if you have 8 ounce jar)
2/3 cups salted peanuts, coarsely chopped
Preheat the oven to 350.
Grease a 9 x 13 x 2-inch baking 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 well combined.
In a small bowl, sift the flour, baking powder, and salt.
With the mixer on low, slowly add the flour mixture to the peanut butter mixture.
Mix until well combined.
Spread two thirds of the dough in the prepared pan, using a knife to spread it evenly.
Spread the jam evenly over the dough.
Drop small globs of the remaining dough evenly over the jam. Don’t worry if all the dough isn’t covered; the dough will spread when it bakes.
Sprinkle with the chopped peanuts and bake for 45 minutes, until golden brown.
Cool and cut into small squares.
It’s that simple!
