Crunchy peanut butter and jelly bars

Prep time: 20 minutes Yield: 9x13" pan Bake time: 45 minutes

Ingredients

1 cup of unsalted butter at room temperature

3 cups all purpose flour

1 and 1/2 cups white sugar

2 large eggs at room temperature

2 and 1/2 cups crunchy peanut butter

1 teaspoon salt

1 teaspoon fresh baking powder

1 and 1/2 teaspoons pure vanilla

1 and 1/2 cups of your favorite jam ( I use strawberry or seedless raspberry)

Directions

Heat oven to 350 degrees. Grease and flour a 9×13″ pan and line the bottom with parchment paper. Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until fluffy, about 2 minutes. On medium speed, add eggs and peanut butter and vanilla and beat until combined, about 2 minutes. Whisk together all dry ingredients and add them to the butter mixture. Mix until just combined. Transfer two-thirds of mixture to prepared pan and spread evenly. Using a large spoon or offset spatula, spread jam on top of peanut-butter mixture without leaving a border. Dollop remaining third of peanut-butter mixture on top of jam. There will be areas of jam showing, and that is fine! Bake for 20 minutes and rotate the pan. Bake another 20 and check doneness. You may need to continue baking another 5 minutes or so. The top will be a nice golden brown when it is done. Cool on a wire rack for about 45 minutes to an hour before cutting into bars.