These are the peanut butter and jelly bars are the ULTIMATE throwback to your favorite childhood sandwich.
Yield: 24 bars
Ingredients
2 sticks unsalted butter, room temperature
1½ cups sugar
1 tsp vanilla extract
2 extra-large eggs, room temperature
18 oz creamy peanut butter (I used Skippy Natural!)
1½ cups AP flour
1½ cups whole wheat flour
1 tsp baking powder
1½ tsp kosher salt
18 oz raspberry jam
⅔ cup salted peanuts
Instructions
Preheat the oven to 350. Grease a 9×13-inch cake pan. Line it with parchment paper, then grease it again.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light yellow, about 2 minutes. With the mixer on low, 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 to the peanut butter mixture and mix until combined.
Spread ⅔ of the dough into the prepared cake pan, making sure it covers the entire surface evenly. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Sprinkle with the peanuts. Bake for 45 minutes, until golden brown. Let cool and cut into squares.