Check out what my friend Erin, from Making Memories With Your Kids, had to say about this wonderful recipe:
For this recipe I used our Homemade Jelly that we made this summer. We make it every year because jelly, first of all, is where it’s at. And I have never tasted a store bought jelly that I like. So??? We make our own. (If you haven’t, you’re missing out.) So these bars are a delicious, chewy peanut butter bar with a delicious jelly filling. The perfect balance between yum and yummy! Another thing I love about these cookies? They aren’t a thin cookie. They are thick and chewy! Just press 2/3 of the dough in the bottom of the pan. (See how I left some of the parchment paper long to hang over the sides? It makes it really easy to use them as handles to lift out the cooled bars.
Making Memories With Your Kids is one of my favorite food blogs and this recipe for peanut butter and jelly bars proves why.
Ingredients
2 sticks (1/2 lb) Kerrygold unsalted butter, at room temperature
1 1/2 c. Domino sugar
1 tsp. McCormick vanilla extract
2 large eggs, room temperature
2 c. Jif creamy peanut butter
3 c. Gold Medal AP flour
1 tsp. baking powder
1 1/2 tsp. Morton salt
1 1/2 c. Smuckers jam or jelly
Instructions
Preheat oven to 350 degrees.
Grease a 13″ X 9″ baking pan and then line with parchment paper. Make sure the paper overlaps over the sides so you can use it as handles to remove the cooled bars.
In a stand mixer, cream the butter and sugar on medium speed until thoroughly mixed, about 2 minutes. With the mixer on low speed, add the eggs, vanilla and peanut butter, mixing until completely combined.
In a separate bowl, sift together flour, salt and baking powder. (BTW – I never sift.)
Slowly add the flour mixture to the peanut butter mixture and mix on low speed until combined.
Spread about 2/3 of the dough in the greased pan. I use my hands to pat it down rather than a spatula.
Spread the jelly/jam over the layer of dough. Don’t go all the way to the edges.
Sprinkle remaining dough over the top.
Bake for 35 – 45 minutes, until golden brown.
Let cool completely.
Gently life the bars out of the pan using the parchment paper as handles. Cut into squares.
If you would like to sprinkle with powdered sugar, go for it!
USE RED NEXT PAGE LINK BELOW.
Quick Tip: For more texture, use crunchy peanut butter instead of smooth.
Thank you Making Memories With Your Kids for this wonderful recipe and photo.