I made these for Relay and they were a hit. I was hoping to get a better photo but I was running very late at the time so I had to settle. Anyway, here is the recipe. Yum.
1/2 lb. (2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
1 teaspoon vanilla extract
2 extra-large eggs, at room temperature
2 cups (18 ounces) creamy peanut butter
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
1 1/2 cups (18 ounces) jam (I used strawberry - a personal fave)
2/3 cups salted peanuts, coarsely chopped
Preheat 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 an bake for 45 minutes, until golden brown. Cool and cut into squares.
I wrapped mine in wax paper to keep them from sticking together and packed them in the cooler in a freezer zip lock baggy. The perfect late night relay treat!
That's right. I just titled this post "Peanut Butter Jelly Time".
