To finish our sledding picnic, I often take along some form of peanut butter cookie, so I can tell myself we’re getting a little extra protein and fiber. Really, I tell myself stuff like that all the time. I’m great at rationalizing.
These PB&J Bars make a perfect choice for a picnic…they’re a little gooey from the jam, but still pack really well and aren’t messy. The salted peanuts in the topping provide that great sweet-salty flavor that just can’t be beat, and the crust stays crisp since it’s partially baked before the topping is added.
PB & J Bars
(from Redbook magazine)
- 1-3/4 cup all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 egg yolk
- 1 tsp vanilla extract
- 1 (11 oz) jar seedless raspberry jam
- 1/3 cup flour
- 1/3 cup sugar
- 1/3 cup unsalted butter, cold and cut in small pieces
- ½ cup chopped salted roasted peanuts
- ½ cup peanut butter chips
To make the crust:
1. Preheat oven to 350 degrees. Line a 13×9 baking pan with foil and spray with cooking spray.
2. Beat butter, sugar, egg yolk, and vanilla in a medium bowl until soft and creamy. Stir in flour, baking powder, and salt. Drop spoonfuls of dough into prepared pan and use floured fingers to press it evenly and firmly into the pan.
3. Bake 20 minutes, until golden and set. Remove from oven, but leave the oven turned to 350.
To make the filling:
1. Spread jam evenly on warm crust. In a bowl, whisk flour and sugar until combined, then rub the butter in until small moist crumbs form. Add peanuts and chips and rub in until incorporated.
2. Bake 25 to 30 minutes, until crumb topping is golden. Cool completely in pan on wire rack. Use foil to remove from pan, then cut into bars, 6 strips, cut into 6 bars each.