It's Ina Friday again! This month I was supposed to make a dessert. My husband and I both love peanut butter and jelly sandwiches and I've only made ONE PBJ dessert before (some cookies about 10 years ago), so it was pretty quick to settle on Ina's recipe for Peanut Butter and Jelly Bars. You can find the recipe here. My small changes were to cut back the salt from 1 1/2 tsp to 1 tsp because my butter was salted, and leave out the peanut topping because as much as we love peanut butter, neither of us is crazy about peanuts sprinkled on things.
It was such an easy recipe to throw together, and a perfect, all American, homey dessert for the 4th of July! We loved how they turned out, it's hard to imagine the bars being much better than they are. Unlike some other bars that need to sit over night before serving (thinking of Carmelitas), they held up together very well when cut about 4 hours after coming after the oven, and the flavors are perfect. Can't wait to see how they taste tomorrow after the flavors have had a chance to blend and balance out!
Peanut Butter & Jelly Bars
1/2 lb salted butter, at room temperature
1 1/2 C sugar
3 C flour
1 tsp salt
1 tsp baking powder
1 tsp vanilla extract
18 oz jar smooth peanut butter
18 oz jar jam (I used seedless blackberry)
2/3 C salted, chopped peanuts (optional)
Preheat oven to 350 and grease a 9 by 13 pan. Place the butter and sugar in the bowl of a stand mixer and beat until fluffy and light yellow, about 2 minutes.
In the meantime, whisk together flour, salt, and baking powder in a separate bowl.
Add vanilla extract, peanut butter, and eggs to butter-sugar mixture and mix on low until well combined, stopping once to scrape down the sides of the bowl with a rubber spatula.
Add the flour mixture and mix on low just until completely combined (do not over mix).
Press 2/3 of the dough into the bottom of the prepared pan. Spoon jam over the top and spread evenly. Drop remaining dough in small pieces over the jam.
Bake until golden brown, about 45 minutes. Allow bars to cool completely (at least 4 hours) before attempting to cut them into squares.
Yield: About 16 servings