Prep 10 mins
Cook 45 mins
Courtesy Ina Garten. These are really great and easy to make. The only time consuming part is waiting for them to cool. Barefoot Contessa has done it again.
- 1⁄2 lb unsalted butter, at room temperature
- 1 1⁄2 cups sugar
- 1 teaspoon pure vanilla extract
- 2 extra-large eggs, at room temperature
- 2 cups creamy peanut butter (Skippy)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 1⁄2 teaspoons kosher salt
- 1 1⁄2 cups raspberry jam or 1 1⁄2 cups other jam
- 2⁄3 cup salted peanuts, coarsely chopped
- Preheat the oven to 350 degrees F.
- Grease a 9x13x2" 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 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 witha 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.
I saw Martha Stewart on the Today Show and she was recommending baked goods to send to college students and this was the recipe. Since I was looking for something for my kids I thought I would try. Let me say how yummy these were. Next time I will probably bake them a little longer because the center should have baked more. The only change I made was chunky peanut butter because I had it on hand so I didn't add the chopped nuts. Next time I am going to try some of the other suggestions of chocolate chips. Thanks so glad I found this!
I copied a version of this recipe out of Bon Apetit a few weeks ago, but they're pretty darn similar. Wow, what great bars. I cut way back on the butter (used 2 tablespoons) as there's plenty of fat in the peanut butter already, and they are still just delicious. I also used grape jam, and since my peanut butter was crunchy I had no need of the sprinkled peanuts. I can't tell you how much we enjoyed these. Everyone was a little unimpressed when I said what they were, but the first bite got a great reaction from each person. I'll definitely keep this recipe. Thanks.
This are soooo awesome Di. I've had the recipe saved for quite some time and was justing waiting for the right time to give-em a try. Don't know what I was waiting for as they are so wonderfully rich and decadent. You don't need a very big piece and so remember to cut accordingly. I used blueberry jam bought from the farmers' market. Anytype of jam would work with great results. I even think in lieu of chopped peanuts on top you could add most any type topping. Choco-chips, p.b. chips, even butterscotch chips would work. Thanks alot for a keeper!~