Despite my plans to continue working after Wes was born, everything changed when he was early, and weighed a little over four pounds. Greg and I decided that I would quit work, at least for a while, to keep Wes at home. We would simply cut back on a few things to make it work. That was over twenty-three years ago! Thankfully, we were able to do it. I will never regret that decision, and occasionally, I would like to have a few of those years, when the kids were small, back again.
The kids kept me busy. I was always volunteering at the school, or chauffeuring kids around, and there was always a request for home-baked goods from someone. If only I had known about these PB & J bars then! Honestly, I’m not even a huge fan of peanut butter, but these bars are irresistible! They are perfect for that next occasion that calls for a sweet treat. Homemade is always better, and these bars are super simple.
Remember those with food allergies. Do your homework to make sure that you are not baking these for anyone with a nut allergy.
- 2 sticks unsalted butter, room temperature
- 1½ c. sugar
- 1 tsp. vanilla extract
- 2 lg. eggs, room temperature
- 2 c. creamy peanut butter
- 3 c. all-purpose flour
- 1 tsp. baking powder
- 1½ tsp. kosher salt
- 1½ c. raspberry jam (or other jam)
- ⅔ c. salted peanuts, coarsely chopped
- Preheat the oven to 350° F.
- Grease a 9 x 13-inch cake pan. Line 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 ⅔ 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 of 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.
