Peanut butter and jelly sandwiches were always my favorite. I happily ate PB & J day in and day out from first grade through high school, and I’d still choose it over most other sandwiches even today. The concept of putting peanut butter and jelly together in dessert form? Absolutely brilliant!
This is an Ina Garten recipe, which means it’s got plenty of butter and sugar. But it’s great because that classic combination always brings back great (ok, and not so great) memories of my elementary school days. I used raspberry jam this time because she called for it, but I think I’ll try strawberry next because that was my childhood favorite.
(Barefoot Contessa at Home by Ina Garten)
2 sticks butter, softened
1 1/2 cups sugar
1 tsp vanilla
2 cups creamy peanut butter
3 cups all purpose flour
1 tsp baking powder
1 1/2 tsp salt
1 1/2 cups raspberry jam
2/3 cup salted peanuts, chopped
Preheat the oven to 350 and grease and flour a 13 x 9″ pan.
In the bowl of a stand mixer, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then mix in the peanut butter and vanilla and mix until smooth.
Whisk the flour, baking powder, and salt together and a medium bowl and add them gradually to the butter mixture. Mix on low until combined.
Press 2/3 of the peanut butter dough into the prepared pan and top with the jam. Divide the remaining dough into small pieces and drop them evenly over the jam. Sprinkle the whole thing with chopped peanuts, then bake for about 45 minutes or until golden brown. Let cool completely before cutting into small squares to serve.