I know. It's been a long time since there has been anything on this blog about food. The last food post was this one where I promised that I was going to make Ina's Peanut Butter and Jelly Bars.
And I did. And they were good......really good. And you should make them too!
I mean, really, is there anything better than peanut butter and jelly? Doesn't it immediately conjure up memories of your childhood? It does for me.
This is just a great little bar that I think actually got better on the second and third day. I liked them fresh out of the oven, but I loved them a few days later. They seemed a little more moist and the flavors just a little more blended.
As with most Ina recipe, this makes a ton of bars. A full sheet pan. Next time I'll halve it.
Peanut Butter and Jelly Bars
1/2 pound (2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
1 teaspoon pure vanilla extract
2 extra-large eggs, at room temperature
2 cups (18 ounces) creamy peanut butter (recommended: Skippy)
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
1 1/2 cups (18 ounces) raspberry jam or other jam
2/3 cups salted peanuts, coarsely chopped
Preheat the oven to 350 degrees F.
Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.
In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.