Peanut butter and jelly….spread’em out. Whenever I hear those words, it takes me back to my days of cheerleading camp. I even find myself saying at my cheer practices now. Today’s recipe is part of the Fantastical Food Fight blogging group. Each month we’re given a theme – it could be an ingredient or a specific recipe. This month’s theme was Peanut Butter and Jelly. I was planning to make burgers with a PB&J twist, but life got in the way. This was my back-up plan.
My husband loves peanut butter and jelly sandwiches and I knew these bars would be a hit! Now if I can just stay away from the container of them that’s taunting me every time I go into the kitchen. I did sneak a little taste when I was cutting them up and they’re full of peanut butter and jelly deliciousness. They have peanut butter shortbread crust, gooey jelly filling and then a crumbly top with honey-roasted peanuts. YUM!!
2 sticks unsalted butter, softened at room temperature
1 1/2 cups sugar
1 tsp vanilla
2 large eggs
2 cups creamy peanut butter
3 cups flour
1 tsp baking powder
1 1/2 cups jam or jelly (I used grape)
1/2 cups honey-roasted peanuts, chopped into small pieces
Preheat oven to 350 degrees. Lightly spray a 9×13 baking pan with cooking spray and then line with parchment paper. Lightly spray the parchment paper and set aside.
In the bowl of a stand mixer, cream together the butter and sugar. Add in the vanilla, eggs and peanut butter and mix until just combined. Slowly add the flour and baking powder and mix on low until a dough forms. Spread two-thirds of the dough into the bottom of the prepared pan. Evenly spread the jelly/jam over the dough. Crumble the remaining dough in small pieces over the jelly layer. Sprinkle the chopped peanuts over top.
Bake for 45 minutes or until the dough is golden brown. Remove from oven and allow to completely cool before slicing. Store in air-tight container.