PB & J Bars

PB&J Bar
José Picayo
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preparation
15
minutes
cooking
180
minutes
Makes 16

Ingredients

1/2
cup
(1 stick) unsalted butter, at room temperature, plus more for the baking dish
1/2
cup
raspberry jam
1/2
cup
fresh raspberries, mashed
1 3/4
cups
all-purpose flour, spooned and leveled
1/2
teaspoon
fine salt
1/2
teaspoon
baking powder
3/4
cup
sugar
1
large egg
1
teaspoon
pure vanilla extract
1
cup
creamy peanut butter
1/2
cup
chopped salted roasted peanuts

Directions

  1. Heat oven to 350° F. Butter an 8-inch square baking dish. Line with parchment paper.
  2. Combine the jam and raspberries in a small bowl. In a separate bowl, whisk together the flour, salt, and baking powder.
  3. Beat the butter and sugar with an electric mixer on medium-high until light and fluffy, 2 to 3 minutes. Add the egg and vanilla and beat until combined. Add the peanut butter and beat until combined.
  4. Gradually add the flour mixture, mixing on low until just combined. Press half the dough into the prepared dish. Top with the raspberry mixture. Fold the peanuts into the remaining half of the dough and drop in clumps over the jam. Bake until the top is golden brown, 35 to 40 minutes.
  5. Cool in the dish for 30 minutes, then transfer to a wire rack to cool completely. Cut into 16 squares.
Charlyne Mattox
September 2013

Nutritional Information

  • Per Serving
  • Calories 295
  • Fat 17 g
  • Sat Fat 6 g
  • Cholesterol 30 mg
  • Sodium 195 mg
  • Protein 7 g
  • Carbohydrate 31 g
  • Sugar 17 g
  • Fiber 2 g
  • Iron 1 mg
  • Calcium 12 mg
What does this mean? See Nutrition 101.

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