Peeeeanut, Peanut Butter….and Jelly!

Desserts, Weeone Approved | September 10, 2011 | By

Peanut butter and jelly. Is there anything more American than that? I’d argue that there are very few things that say “American kid” like a peanut butter and jelly sandwich. But even as a so-called-adult I will crave my childhood favorite from time to time.

When I ran across a recipe for a dessert called “Peanut Butter and Jelly Bars” in the Everyday Food magazine, there was no question as to whether or not I’d be making them. At that point it was just a countdown.

I’d like to offer a word of warning before you proceed. Ready? I mean, really paying attention? These ARE NOT low calorie. These ARE NOT low fat. These are not healthy in a way that Sarah the dietician would approve. You have now been warned. Proceed at your own derriere’s risk!

Peanut Butter and Jelly Bars

2 1/4 cups all-purpose flour
1 cup sugar
1/2 teaspoon fine salt
2 sticks butter
1 large egg
1 jar (12 ounces) grape jelly
3/4 cup chopped, roasted salted peanuts
1/2 cup peanut butter chips

1. Preheat oven to 37 degrees. Brush a 9″ square baking pan with unsalted butter, room temperature and line the pan with parchment paper leaving a 2″ overhang on two sides. Butter parchment.

2. In a large bowl, whisk together 2 1/4 cups all-purpose flour, 1 cup sugar and 1/2 teaspoon fine salt. With a pastry cutter or your hands, work in 1 cup (2 sticks) butter, room temperature, until mixture resembles coarse meal with a few pea-size pieces of better remaining. Add 1 large egg, lightly beaten and 1 teaspoon pur vanilla extract; stir until dough just comes together. Set aside 1 cup dough and firmly press remaining dough into pan in an even layer. Using a small offset spatula, spread 1 jar (12 ounces) grape jelly over top.

3. Combine reserved dough, 3/4 cup chopped, roasted, salted peanuts, and 1/2 cup peanut butter chips; crumble over jam layer. Bake until topping is deep golden brown, 45-50 minutes. Let cool completely in pan on a wire rack. run a sharp knife around the edges, then, using parchment, life cake from pan and cut into 12 squares. (Store in an airtight continer, up to 1 week.)

Makes 12

Nutritional Information: per bar: Calories 453, Fat 22g (sat fat 12g), Protein 7g, Carbohydrate 58g, Fiber 3g

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