Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Peanut Butter and Jelly Bars 3.5 (167) 21 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on November 20, 2017 Print Rate It Share Share Tweet Pin Email Yield: 3 dozen Ingredients 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan 3 cups all-purpose flour, plus more for pan 1 ½ cups sugar 2 large eggs 2 ½ cups smooth peanut butter 1 ½ teaspoons salt 1 teaspoon baking powder 1 teaspoon pure vanilla extract 1 ½ cups strawberry jam, or other flavor ⅔ cup salted peanuts, roughly chopped Directions 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. 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. Bake until golden, about 45 minutes. Transfer to a wire rack to cool; cut into about thirty-six 1 1/2-by-2-inch pieces. Rate it Print