Peanut butter Jelly Bars

I needed something quick to whip up before dinner guests came over and this recipe seemed promising. It came together quickly and tasted like a jacked up peanut butter cookie. Everything you love about peanut butter and jelly sandwich in bar form.

Some people go years without having a peanut butter jelly sandwich but I advocate frequent consumption. Those babies got me through my freshman year of college and are getting me through this summer of field work. What's your favorite flavor of jelly? I was raised on grape which will always have a special place in my heart but I really prefer raspberry most of the time. Last time I bought jelly I decided to get wild and crazy and bought blackberry which is what I used in these bars.

I halved the recipe and made it in an 8x8 pan and it worked really well. We didn't need a whole pan of these sitting around. They were a great hit at dinner! It's a good summertime treat.

Peanut Butter Jelly Bars
 Adapted from girlversusdough.com

• 2 sticks unsalted butter, room temperature
• 1½ cups granulated sugar
• 1 teaspoon vanilla
• 2 extra-large eggs, room temperature
• 18 ounces creamy peanut butter (I used Skippy Natural!)
• 1½ cups all-purpose flour
• 1½ cups whole wheat flour
• 1 teaspoon baking powder
• 1½ teaspoon kosher salt
• 18 ounces raspberry jam
• ⅔ cup salted peanuts

DIRECTIONS

1. Preheat the oven to 350 degrees F. Grease a 9×13-inch cake pan. Line it with parchment paper, then grease it again.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light yellow, about 2 minutes. With the mixer on low, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.
3. In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour to the peanut butter mixture and mix until combined.
4. Spread ⅔ of the dough into the prepared cake pan, making sure it covers the entire surface evenly. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Sprinkle with the peanuts. Bake for 45 minutes, until golden brown. Let cool and cut into squares.