When I was tasting them earlier I was kinda convincing myself that these would be a great breakfast item. Yeah, right?! These peanut butter-n-jelly bars are just wrong.....but in a good way.
Peanut Butter-n-Jelly Bars
2001 Holiday Cookie Issue by Martha Stewart
Makes about 3 dozen
1/2 pound (2 sticks) unsalted butter @ room temperature, plus more for pan
1 1/2 cups sugar
2 1/2 cups smooth peanut butter ***Other recipes called for Skippy, but I went with a natural and organic peanut butter***
1 teaspoon vanilla extract
2 large eggs @ room temperature
3 cups all-purpose flour, plus more for pan
1 1/2 teaspoons table salt ***I used kosher salt***
1 teaspoon baking powder
1 1/2 cups strawberry jam ***I like raspberry***
1 cup salted peanuts, roughly chopped
1. Preheat oven to 350˚F. Butter a 9-by-13-inch baking pan, and line the bottom with parchment paper. Butter the parchment paper, dust with flour, and tap out the excess; set aside. Place butter and sugar in the bowl of an electric mixer fitted with paddle attachment. Beat on medium speed until fluffy, about 2 minutes. Add peanut butter and vanilla and mix to combine. Add eggs one at a time; incorporating each egg until it's creamy and a homogeneous mixture, about 2 minutes.
3. Bake until golden, 45 to 60 minutes, rotating halfway through. Transfer to a wire rack to cool. Run a knife around the edges and refrigerate, 1 to 2 hours. Cut into about thirty-six 1 1/2-by-2-inch pieces.
For Chris, Sarah, Eddie & Marilyn.....Happy New Year!!!
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