...and now for the second installment of my brother's wedding shower desserts. if you don't recall the first installment, here is the link to the buttermilk chocolate cupcakes with vanilla bean buttercream
the second shower was a informal couples shower so i decided to make these honey roasted peanut butter and jelly bars.
i am a big fan of informal parties. they are much more my speed. if i can wear jeans - that is my kind of party. the shower was fun - there was a bonfire, "brides" dressed up in toilet paper - all in all a great night.
these peanut butter and jelly bars fit the bill perfectly. not only are they simple to make - you can easily double the recipe for a large crowd. i need my peanut butter to be chunky - the smooth stuff just doesn't feel like peanut butter to me - so i substituted chunky for smooth. any kind of berry jam will work great and for those of you grape jelly fans - that would work as well. i added a bit on honey to the batter and honey roasted peanuts to the top because i think peanut butter and honey are naturals together. honey roasted peanut butter and jelly bars
adapted from martha stewart's cookies
Makes about 3 dozen.
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour, plus more for pan
1 1/2 cups sugar
2 large eggs
2 1/2 cups chunky peanut butter, you can use smooth
1 1/2 teaspoons salt
1 teaspoon baking powder
1 1/2 teaspoon pure vanilla extract
1 tablespoon really good honey
1 1/2 cups raspberry jam, or other flavor
2/3 cup honey roasted peanuts, roughly chopped
Heat oven to 350 degrees. Grease a 9-by-13-inch pan with butter, and line the bottom with parchment paper. Grease the parchment, and coat inside of pan with flour; set aside. Place butter, honey 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; beat until combined, about 2 minutes.
Whisk together salt, baking powder, and flour. Add to bowl of mixer on low speed; combine. Add vanilla. Transfer two-thirds of mixture to prepared pan; spread evenly with offset spatula. Using offset spatula, spread jam on top of peanut-butter mixture. Dollop remaining third of peanut-butter mixture on top of jam. Sprinkle with peanuts.
Bake until golden, about 45 minutes. Transfer to a wire rack to cool; cut into about thirty-six 1 1/2-by-2-inch pieces.
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