This is the dessert version of the popular comfort food, Peanut Butter and Jelly Sandwich. The creamy peanut butter blends well with the sweetness of the jam. Chopped peanuts adds crunch and gives a hint of saltiness that cuts on the sweetness. Here is an easy dessert recipe for Peanut Butter and Jelly Bars.
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
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 fruit jam of your choice
2/3 cups salted peanuts, coarsely chopped
Preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch cake pan and line it with parchment paper. Grease again and dust the pan with flour.
Using an electric mixer, cream the butter and sugar on medium speed until light yellow (about 2 minutes). Turn mixer speed to low and add the vanilla, eggs, and peanut butter. Mix until all ingredients are well-combined.
Sift together the flour, baking powder, and salt and slowly add to the peanut butter mixture mixing on low speed. Mix just until combined.
Take 2/3 of the dough and spread into the bottom of the greased cake pan using an offset spatula. Spread the jam evenly over the dough.
Get the remaining dough and drop as small globs over the jam. Don't worry if all the jam isn't covered; it will spread while baking. Evenly distribute the chopped peanuts on top and bake for 45 minutes, until golden brown.
Take out of the oven and completely cool before cutting into squares.