After my Boston Pops post, I've gotten a few requests for the recipe for the PB&J bars I made so I figured I'd let you guys all in. The recipe is from Ina Garten's volleyball picnic episode. I'm a huge Ina (and Jeffrey, obviously) fan and I've tried almost all of her baking recipes -- this one did not disappoint. It is very easy and perfect for a picnic on the beach. It's like a pb&j in dessert form: classic and delicious. I omitted the peanuts because to be honest we didn't have any, but it was just as good without them!
Scroll down for the recipe.
½ pound (2 sticks) unsalted butter at room temperature, plus more for greasing the pan
1½ cups sugar
1 teaspoon pure vanilla extract
2 extra-large eggs, at room temperature
2 cups creamy peanut butter, such as Skippy (18 ounces)
3 cups all-purpose flour, plus more for dusting the pan
1 teaspoon baking powder
1½ teaspoons kosher salt
1½ cups raspberry jam or other jam (18 ounces)
2/3 cups salted peanuts, coarsely chopped
Preheat the oven to 350 degrees. Grease a 9 x 13 x 2-inch baking 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 well 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 two thirds of the dough in the prepared pan, using a knife to spread it evenly. 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; the dough will spread when it bakes. Sprinkle with the chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into small squares.
P.S. I cooked these for about 30-35 minutes instead of the recommended 45. They turned out perfectly done.
I hope you guys like them!