Half Batch Peanut Butter & Jelly Bars
Peanut butter & jelly bar recipe that's made in an 8 inch square pan.
Servings 16 bars
Cost 5
Ingredients
- 4 oz unsalted butter, at room temperature (114 grams)
- ¾ cup granulated sugar (150 grams)
- ½ teaspoon vanilla extract
- 1 extra-large egg at room temperature*
- 1 cup creamy peanut butter (260 gram)
- 1 ½ cups all-purpose flour (200 grams)
- ½ teaspoon baking powder
- ¾ teaspoons kosher salt
- ¾ cup raspberry jam or other jam
- ⅓ cup salted peanuts coarsely chopped
Instructions
- Preheat oven to 350 degrees F. and line an 8-inch square metal pan with foil. Grease foil. Alternatively, you can use parchment.
- Cream the butter and sugar on medium speed of an electric mixer until light yellow, about 2 minutes. With the mixer on low, add the vanilla, egg, and peanut butter and mix until all ingredients are combined, scraping sides of bowl.
- Sift or just whisk together the flour, baking powder, and salt. Gradually add the flour mixture to the peanut butter mixture and stir gently until incorporated.
- Spread ⅔ of the dough into the prepared pan. 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 37 minutes (check at 30 minutes to be safe), until golden brown. Cool and cut into 16 squares.
- *Recipe calls for an extra-large egg rather than the usual large.
