 | | Directions |
- Grease a 9 x 13 baking pan; then dust the pan with flour.
- In a large electric mixer bowl, cream butter and sugar on medium-high speed until light yellow, approximately 2 minutes.
- Turn mixer on low; add vanilla, eggs, and peanut butter, and mix until all of the ingredients are combined.
- In a medium bowl sift together the flour, baking powder, and salt.
- With the mixer on low, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
- Spread 2/3 of the dough into the baking pan.
- Spread the jam evenly over the dough.
- Drop small mounds of the remaining dough evenly over the jam. Note: the jam doesn't have to be completely covered, because it will even out during baking.
- Sprinkle the top with chopped peanuts and bake at 350° F. for 40 to 45 minutes until golden brown.
- Let cool and cut into squares.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Container: 9 x 13 baking pan
Servings: 24
|  | | Ingredients | | - | | 2 sticks unsalted butter at room temperature, cut into squares |
| - | | 1 1/2 cups sugar |
| - | | 1 teaspoon vanilla |
| - | | 2 large eggs |
| - | | 2 cups smooth peanut butter |
| - | | 3 cups flour |
| - | | 1 teaspoon baking powder |
| - | | 1 1/2 teaspoons kosher salt |
| - | | 1 1/2 cups (18 oz.) raspberry or favorite flavor of jam |
| - | | 2/3 cup salted peanuts, coarsely chopped |
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