Barefoot Bloggers is doing something a little different this month. For the week of Nov 2-6 they are having a "Week with Barefoot Contessa". The idea is that we make a new recipe for every day of the week and blog about it. I think it sounds like a great idea. The selected recipes all sound good to me and I am going to try to make at least three or four of them this week. I better get to it since it looks like I am going to be busy.
The first post was for a dessert - Peanut Butter and Jelly Bars. I love making desserts but I am not really a bar person so this will be something different for me. The bars were easy to put together. The only problem I had was getting them out of the pan. Around the edges they really stuck to the pan. Once I managed to chisel the edges out the rest came out easily.
I am very glad I tried this recipe. They bars were excellent. To me these were like a good peanut butter cookie and the jam just added a little something extra. I would for sure make these again for a church potluck or something. Make sure to check out the blog tomorrow - there should be more.
Peanut Butter and Jelly Bars(Source: Barefoot Contessa At Home, Page 170)Makes 24 BarsIngredients
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 1 1/2 cups sugar
- 1 teaspoon pure vanilla extract
- 2 extra-large eggs, at room temperature
- 2 cups (18 ounces) creamy peanut butter (recommended: Skippy)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 1/2 teaspoons kosher salt
- 1 1/2 cups (18 ounces) raspberry jam or other jam
- 2/3 cups salted peanuts, coarsely choppedDirections
- Preheat the oven to 350 degrees F.
- Grease a 9 by 13 by 2-inch cake pan. Line it 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 2/3 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 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.