PB&J Bar Recipe

For those girlfriends who requested the recipe for the dessert I brought!
Credit goes to Ina Garten of the Barefoot Contessa on the Food Network.

Peanut Butter and Jelly Bars

2 sticks unsalted butter, at room temperature
1 cup sugar (original recipe calls for 1 1/2 c)
1 tsp vanilla
2 eggs, room temperature
2 C (18 oz) creamy peanut butter
3 C all-purpose flour
1 tsp baking powder
1 tsp salt
1 1/2 C (18 oz) raspberry jam (or other flavor)
2/3 C peanuts, coarsely chopped

Preheat oven to 350 degrees.

Grease 9/13 pan. Line it w/parchment paper; then grease and flour the pan.

In the bowl of an electric mixer fitted w/the paddle attachment, cream the butter and sugar on med. speed till light yellow, about 2 mins. With the mixer on low speed, add the vanilla, eggs and peanut butter and mix until ingredients are combined.

In a small bowl, sift together the flour, baking powder and salt. With the mixer on low speed, slowly add flour mixture to the pb mixture. Mix till combined.

Spread 2/3 of the dough into the prepared pan and spread out evenly over the bottom with fingers or spatula. Spread jam evenly over the dough. Drop small globs of the remaining dough evenly over jam. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 mins. till golden brown. Cool and cut in squares.