Cakery Friday: Peanut Butter & Jelly Bars

What Dad doesn’t love Peanut Butter & Jelly sandwiches? Well I know our Dad does! I actually think a pb&j might be his meal of choice on any given occasion {or when he doesn’t love what mom chose for dinner}. So when searching for the perfect Dad’s day recipe, these pb&j bars totally hit the nail on the head.

These bars have the perfect amount of peanut buttery goodness coupled with sweet raspberry jam. Top them with some chopped peanuts and these are just too good.

Gather all of the ingredients.

Grease a 9 x 13 inch pan with PAM & sprinkle with flour. Set aside.

In the bowl of your electric mixer fitted with the paddle attachment beat 2 sticks of unsalted, room temperature butter with 1 1/2 cups of sugar until light and fluffy.

With the mixer on low speed add in 1 teaspoon of vanilla, 2 large eggs and 2 cups of smooth peanut butter. Mix until all ingredients are combined.

In a small bowl sift together 3 cups of all purpose flour, 1 teaspoon baking powder and 1 1/2 teaspoons salt. With the mixer on low speed, slowly add the dry ingredients to the peanut butter mixture. Mix until just combined.

Spread 2/3 of the dough onto the bottom of the prepared pan. Pressing the dough evenly along the bottom of the pan.

Spread  1 1/2 cups of raspberry jam {or whatever  jelly/jam/topping you prefer} on top of the dough using a spatula.

Finally, drop small globs of the remaining dough on top of the jam {“globs” is my very professional/technical term}. Then sprinkle with 2/3 cup of chopped peanuts.

Bake at 350 degrees F for 45 minutes, until golden brown.

For a printer-friendly version of this recipe click here: Peanut Butter & Jelly Bar



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