January 6, 2011

Peanut Butter and Raspberry Jelly Bars

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Is there anything more reminiscent of childhood than peanut butter and jelly? I know when I was a kid I would eat at least one of those delicious sandwiches a day.  Well…to be honest, I could probably still eat one a day 🙂

When I saw this recipe for crumby peanut butter and jelly bars I knew I had to give it a try. 

I peeked into my pantry and I saw a jar of ShopRite raspberry preserves that were just dying to be used.  I grabbed the jar and off I went to make this delicious treat.  The thing I like most about this recipe is the fact that it’s easy and quick to put together.  While they were cooking my house filled with the smell of peanut butter.  It was amazing

When you pull the bars out of the oven make sure to let them cool before cutting into them.  The preserves will run if you try to cut them out of the pan while they are still hot.  However, I have to admit that I did have one when they were still a little warm and it was delicious … mmmmmmm 🙂


Peanut Butter and Raspberry Jelly Bars:

1/2 pound (2 sticks) unsalted butter – room temperature
1 1/2 cups sugar
1 teaspoon pure vanilla extract
2 extra-large eggs – room temperature
2 cups (18 ounces) creamy peanut butter
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
1 1/2 cups Shop Rite raspberry jam or preserves
2/3 cups salted peanuts – coarsely chopped


Preheat the oven to 350 degrees F.

Grease a 9 by 13 by 2-inch 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 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 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 with a 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.

Source: Ina Garten