Description
Ina Garten’s peanut butter and jelly bars blend childhood nostalgia with sophisticated baking charm. Rich homemade shortbread crust cradles sweet raspberry jam and creamy peanut butter, promising delightful memories in each delectable square.
Ingredients
Scale
Main Ingredients:
- 2 cups (18 ounces / 510 grams) creamy peanut butter
- 3 cups (375 grams) all-purpose flour
- 1 ½ cups (300 grams) sugar
Wet Ingredients:
- ½ pound (2 sticks / 227 grams) unsalted butter, at room temperature
- 2 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
Finishing Ingredients:
- 1 ½ cups (18 ounces / 510 grams) raspberry jam or other jam
- ⅔ cups (90 grams) salted peanuts, coarsely chopped
- 1 teaspoon baking powder
- 1 ½ teaspoons kosher salt
Instructions
- Heat the oven to 350°F (175°C), ensuring the rack is positioned in the center for even baking.
- Thoroughly coat a 9x13x2-inch (23x33x5 cm) baking pan with butter, then dust with flour, ensuring complete coverage to prevent sticking.
- In an electric mixer fitted with a paddle attachment, cream butter and sugar together at medium speed until the mixture transforms into a pale, fluffy consistency, approximately 2 minutes. Gradually incorporate peanut butter, eggs, and vanilla extract while mixing on low speed until well combined.
- Sift flour, baking powder, and salt into a separate bowl to eliminate any lumps. Gently fold the dry ingredients into the wet mixture using low-speed mixing, being careful not to overmix.
- Transfer approximately two-thirds of the dough into the prepared pan, using an offset spatula to create an even layer across the bottom.
- Stir the jam to loosen its consistency, then carefully spread it evenly over the base layer of dough.
- Crumble the remaining dough into small pieces and distribute them loosely over the jam, ensuring most of the jam is covered. The dough will naturally spread during baking.
- Sprinkle chopped peanuts across the top of the dough for added texture and flavor.
- Bake in the preheated oven for 45 minutes, or until the top turns a golden brown and a toothpick inserted into the center comes out clean.
- Allow the dessert to cool completely in the pan before cutting into square servings.
Notes
- Swap traditional peanut butter with almond or cashew butter for a nutty twist that elevates the classic bar’s flavor profile.
- Line your baking pan with parchment paper to ensure effortless removal and clean cutting of the bars.
- Refrigerate the bars for 30 minutes after cooling to help them firm up and slice more precisely.
- Store leftovers in an airtight container at room temperature for up to 5 days, separating layers with wax paper to prevent sticking.
- Check jam consistency before spreading to guarantee smooth, even coverage across the entire bar surface.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 503 kcal
- Sugar: 36 g
- Sodium: 370 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 50 mg