We have delicious and easy to make peanut butter and jelly bars for you today. It’s another pantry recipe.
Today we have another pantry recipe for you. Since the pandemic began, we have been featuring recipes each Friday that you can (hopefully) prepare from items you already have in your pantry. To see our other pantry recipes, go here, here, here, and here. We love the Barefoot Contessa (Ina Garten), and this is one of her recipes that we have always loved. The nice thing about this one is that it is somewhat of a comfort food because most people have enjoyed peanut butter and jelly sandwiches some time during their lives. We live about a mile from the Jif factory which is the largest peanut butter factory in the world. Each year they make enough peanut butter to fill a football stadium. Think about that a minute……..that’s a lot of peanut butter. Several times a week we can smell the roasted peanuts, and it’s such a nice fragrance. I cut this recipe in half and baked it in an eight inch square pan. It turned out just fine.
- Source - Barefoot Contessa
- ½ pound (2 sticks) unsalted butter at room temperature, plus more for greasing
- the pan
- 1½ cups sugar
- 1 teaspoon pure vanilla extract
- 2 extra-large eggs, at room temperature
- 2 cups creamy peanut butter, such as Skippy (18 ounces)
- 3 cups all-purpose flour, plus more for dusting the pan
- 1 teaspoon baking powder
- 1½ teaspoons kosher salt
- 1½ cups raspberry jam or other jam (18 ounces)
- 2/3 cups salted peanuts, coarsely chopped (optional)
- Preheat the oven to 350 degrees. Grease a 9 x 13 x 2-inch baking 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 well 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 two thirds of the dough in the prepared pan, using a knife to spread it evenly. 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; the dough will spread when it bakes. Sprinkle with the chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into small squares.
These peanut butter and jelly bars are really good. You can use any kind of jelly/jam that you have on hand. I actually cleaned out a jar of strawberry jam and then opened a jar of grape jelly and spread both onto the peanut butter mixture. The jellies blended together very well, and I couldn’t tell any difference when eating a bar. It’s excellent with a glass of cold milk or a frothy hot latte.
Have a good weekend, everyone. Of course, we will be back here tomorrow with our Saturday Selections so we hope you join us for that. And remember we always have something going on over on our Instagram page, so please follow us there, too. We appreciate each of you and welcome your comments, questions, and support.