NUM NUM NUMMM.Inspired by a peanut butter and jelly bar that I had at a place called Jone's on Third in LA. It was amazing and this Barefoot Contessa recipe tastes just like it! I know you'll enjoy them with a glass of milk.
INGREDIENTS
1/2 pound (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 crunchy peanut butter (DO NOT use natural for this)
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 jam
PREPARATIONPreheat the oven to 350 degrees F.
Grease a 9 by 13 by 2-inch cake pan. Grease and flour the pan.
Cream the butter and sugar on medium speed until light yellow.
Add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.
In a small bowl, sift together the flour, baking powder, and salt. Slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
Spread 2/3 of the dough into the prepared cake pan.
Spread the jam evenly over the dough.
Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven.
Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.
Cream the butter and sugar on medium speed until light yellow.
Add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.
In a small bowl, sift together the flour, baking powder, and salt. Slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
Spread 2/3 of the dough into the prepared cake pan.
Spread the jam evenly over the dough.
Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven.
Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.
