Today's recipe is dedicated to all peanut butter-lovers like me. These bars wills satisfy all your chewy, creamy, crunchy peanut butter needs. A thick peanut butter cookie crust is spread with your favorite jelly and then topped with more cookie crumbles and salted peanut pieces. It's a mouthful of peanut butter bliss.
INGREDIENTS
1 cup (2 sticks) unsalted butter, room temperature
3 cups all-purpose flour
1 1/2 cups sugar
2 large eggs
2 1/2 cups creamy peanut butter
1 1/2 tsp. salt
1 tsp. baking powder
1 tsp. pure vanilla extract
2 cups strawberry jam (or your favorite flavor)
2/3 cup salted roasted peanuts, roughly chopped
DIRECTIONS
1. Preheat oven to 350 F. Grease a 9x13 pan with butter, line the bottom with parchment paper, and butter and flour the parchment paper. (Is this all really necessary? Probably not. I'm sure a little cooking spray would do.)
2.Combine butter and sugar in a large bowl. Beat with an electric mixer on high until fluffy, about 2 minutes. Add the eggs, vanilla, and peanut butter. Beat on medium speed until well combined.
3. In a separate bowl, whisk to combine the flour, salt, and baking powder. Add to wet ingredients and mix on low until combined. Transfer two-thirds of the mixture to the prepared pan and spread evenly with a spatula. Spread the jam on top of the peanut butter mixture. Dollop the remaining third of the peanut butter mixture on top of the jam. Sprinkle with the chopped peanuts.
4. Bake in preheated oven until golden, about 40-45 minutes. Transfer to a wire rack to cool. Refrigerate several hours for easy slicing.
Fills a 9x13 pan.
(Adapted from Every Last Cookie, originally from Martha Stewart)
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