Peanut Butter and Jelly Bars

Peanut Butter.  My favorite.  Peanut Butter and Jelly Sandwiches.  My favorite childhood sandwich.  Peanut Butter and Jelly Bars.  My new favorite dessert bar.

I absolutely love the combination of this peanut butter cookie bar with a layer of jelly filling and crunchy peanuts on top.  Adults and kids will love them.  Try these.  But be warned.  They will not last long.

I first saw this recipe on Jerry's blog, Jerry's Thoughts, Musings and Rants.  I then saw it soon after in my March 2011 issue of Bon Appetit.

Peanut Butter and Jelly Bars

Recipe by Bon Appetit, March 2011

Serving: 16 bars

Ingredients

• Nonstick vegetable oil spray
• 1 1/2 cups unbleached all purpose flour
• 1/2 teaspoon baking powder
• 3/4 cup smooth peanut butter
• 3/4 cup (packed) golden brown sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 cup grape jelly or other jelly or jam
• 2/3 cup coarsely chopped salted dry-roasted peanuts
• 
  

Preparation

• Preheat oven to 350°F. Line 8x8x2-inch metal baking pan with heavy-duty foil, leaving 2-inch overhang around edges and pressing firmly into corners and up sides of pan. Coat foil with nonstick spray. Whisk flour, baking powder, and 1/4 teaspoon salt in small bowl. Using electric mixer, beat peanut butter, sugar, and butter in large bowl until smooth. Add egg and vanilla; beat on low speed until smooth. Add flour mixture; beat on low speed just to blend. Transfer half of dough to prepared pan (about scant 1 1/2 cups). Place remaining dough in freezer for 10 minutes. Using fingertips, press dough evenly onto bottom of pan. Spread jelly over in even layer. Remove dough from freezer; using fingertips, break into grape-size pieces and scatter over jelly layer. Sprinkle chopped nuts over.
• Bake bars until top is golden brown, about 30 minutes. Cool bars completely in pan on rack.
• Using foil overhang as aid, lift bars from pan. Gently peel foil from edges. Cut into 16 squares. DO AHEAD Can be made 3 days ahead. Store airtight at room temperature.        

Enjoy!

Mom's Cooking Club Lesson:  Change the flavor by using different jellies and jams like strawberry, raspberry or blackberry.