Recipe: Peanut Butter and Jelly Bars (Barefoot Contessa)

PEANUT BUTTER AND JELLY BARS

2 sticks unsalted butter, at room temperature, plus more for greasing pan
1 1/2 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
1 1/2 teaspoons kosher salt
1 1/2 cups raspberry jam or other jam (18 ounces)
2/3 cup salted peanuts, coarsely chopped

Preheat oven to 350 degrees F. Grease and flour a 13x9x2-inch baking pan.

In bowl of electric mixer fitted with paddle attachment, cream butter and sugar on medium speed until light yellow, about 2 minutes. With mixer on low speed, add vanilla, eggs and peanut butter and mix until well combined.

In small bowl, sift together flour, baking powder and salt. With mixer on low speed, slowly add flour mixture to peanut butter mixture. Mix just until combined.

Use a knife to spread 2/3 of dough evenly in pan. Spread jam evenly over dough. Drop small globs of remaining dough evenly over jam. Don't worry if all the jam isn't covered; dough will spread when baking. Sprinkle with chopped peanuts.

Bake 45 minutes. Cool and cut into small squares.

Makes 24 bars
Source: Barefoot Contessa at Home by Ina Garten