The third recipe I chose from the 5 Barefoot Blogger Challenge was the Peanut Butter and Jelly Bars. I knew making the whole recipe would be detrimental to my waist line so I decided to only make 1/2. The recipe is easily halved and I read on one of the reviews to use the Natural Peanut Butter and there is no need for the extra peanuts. Well I had the Natural peanut butter and no nuts so I decided to take that recommendation!!
The only problem I found with this recipe was that the topping did not spread as much as I thought. I wonder if the weight of the peanuts on top would make a difference? Also I think next time I would add a little more Jam. I used Strawberry Jam as that is what I had on tap.
The Verdict:
I felt like I was eating a PB & J sandwich. I especially liked it warm! The kids liked it but they were not begging for more. I would make it again for a kids event that I was not worried about Peanut allergies.
ngredients
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.
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.
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 and bake for 45 minutes, until golden brown. Cool and cut into squares.
