Peanut Butter and Jelly Squares
Peanut Butter and Jelly Squares
Ingredients
1/2 pound (2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
1 teaspoon pure vanilla extract
2 extra-large eggs, at room temperature
2 cups (18 ounces) creamy peanut butter (recommended: Skippy)
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
1 1/2 cups (18 ounces) raspberry jam or other jam
2/3 cups salted peanuts, coarsely chopped
Directions
Preheat the
oven to 350 degrees F.
GREASE: a 9 by 13 by 2-inch cake pan. Line it with parchment paper,
then grease and flour the pan.
MIX: In the bowl of an electric mixer fitted with the paddle
attachment, cream the butter and sugar on medium speed until light yellow,
about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut
butter and mix until all ingredients are combined.
SIFT: In a small bowl, sift together the flour, baking powder, and
salt. With the mixer on low speed, slowly add the flour mixture to the peanut
butter mixture. Mix just until combined.
SPREAD: 2/3 of the dough into the prepared
cake pan and spread over the bottom with a knife or offset spatula. 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.
BAKE: for 45 minutes, until golden brown.
COOL: to room temperature.
CUT: into squares.
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