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Peanut Butter and Jelly Bars

  • Yield: Makes about 3 dozen
Peanut Butter and Jelly Bars

Photography: Bryan Gardner

Source: Martha Bakes

Ingredients

  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
  • 3 cups all-purpose flour, plus more for pan
  • 1 1/2 cups sugar
  • 2 large eggs
  • 2 1/2 cups smooth peanut butter
  • 1 1/2 teaspoons salt
  • 1 teaspoon baking powder
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups strawberry jam (or any flavor)
  • 2/3 cup salted peanuts, roughly chopped

Directions

  1. Heat oven to 350 degrees. Grease a 9-by-13-inch pan with butter, and line the bottom with parchment paper. Grease the parchment, and coat inside of pan with flour; set aside. Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until fluffy, about 2 minutes. On medium speed, add eggs and peanut butter; beat until combined, about 2 minutes.

  2. Whisk together salt, baking powder, and flour. Add to bowl of mixer on low speed; combine. Add vanilla. Transfer two-thirds of mixture to prepared pan; spread evenly with offset spatula. Using offset spatula, spread jam on top of peanut-butter mixture. Dollop remaining third of peanut-butter mixture on top of jam. Sprinkle with peanuts.

  3. Bake until golden, about 45 minutes. Transfer to a wire rack to cool; cut into about 36 1 1/2-by-2-inch pieces.

Reviews (1)

  • JanB 3 Jun, 2014

    Made these for my husband who loves peanut butter have to say they didn't turn out as good as Ina Garten the Barefoot Contessa's peanut bars. Sorry Martha but Ina's are far superior to yours. These are drier and although taste better the next day they become drier as they age. Ina's too taste better the next day but stay moist as they age and improve.

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