Makes 24 bars
1/2 pound (2 sicks) unsaled butter, room temperature, plus more for greasing the pan
1 1/2 cups sugar
1 teaspoon pure vanilla extract
2 large eggs, room temperaure
2 cups creamy peanu butter, such as Skippy (18 ounces)
3 cups all-purpose flour, plus more for dusting the pan
1 teaspoon baking powder
1 1/2 teaspoon kosher salt (salt)
1 1/2 cups raspberry jam or other jam (18 ounces)
2/3 cups saled peanuts, coarsely chopped
Preheat the oven to 350 degrees. Grease and flour a 9 X 13 X 2-inch bakin pan. In the bowl of an electric
mixer fitted with a paddle attachment, cream the butter and sugar on medium speed until light yellow, for approximately 2
minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until well combined.
In a small bowl, sift togeher 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 two hirds of the dough in the prepared pan, using a knife to spread it evenly. 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; the dough will spread when it bakes. Sprinkle the chopped peanuts
and bake for 45 minutes until golden brown. Cool and cut into squares.
Alternations:
Substitute the jam for any different type of preserve.
