Peanut Butter and Jelly Bars

By beltranm

per bar: 453 cal; 22 g fat (12 g sat fat); 7 g protein; 58 g carb; 3 g fiber

Ingredients

• Butter
• 2 1/4 cups all-purpose flour (spooned and levelled)
• 1 cup sugar
• 1/2 teaspoon fine salt
• 1 cup (2 sticks) unsalted butter, plus more for pan
• 1 large egg, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 jar (12 ounces) grape jelly over top
• 3/4 cup chopped roasted salted peanuts
• 1/2 cup peanut butter chips

Preparation

Step 1

1. Preheat oven to 375 F. Brush a 9-inch square baking pan with unsalted butter, room temperature, and line with parchment paper, leaving a 2-inch overhang on two sides. Butter parchment.

2. In a large bowl, whisk together flour, sugar, and salt. With a pastry cutter or your hands, work in 1 cup (2 sticks) butter, room temperature, until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Add egg and vanilla extract; stir until dough just comes together. Set aside 1 cup dough and firmly press remaining dough into pan in an even layer. Using small offset spatula, spread grape jelly over top.

3. Combine reserved dough, peanuts, and peanut butter chips; crumble over jam layer. Bake until topping is golden brown, 45-50 minutes. Let cool completely in pan on a wire rack. Run a sharp knife around edges, then, using parchment, lift cake from pan and cut into 12 squares. (Store in an airtight container, up to 1 week).