Active Time
3 hours
Ingredients
Makes 16 Servings
1
1
3
3
1
1
1
3
2
Preparation
Step 1
Preheat oven to 350°F. Line 8x8x2-inch metal baking pan with heavy-duty foil, leaving 2-inch overhang around edges and pressing firmly into corners and up sides of pan. Coat foil with nonstick spray. Whisk flour, baking powder, and 1/4 teaspoon salt in small bowl. Using electric mixer, beat peanut butter, sugar, and butter in large bowl until smooth. Add egg and vanilla; beat on low speed until smooth. Add flour mixture; beat on low speed just to blend. Transfer half of dough to prepared pan (about scant 1 1/2 cups). Place remaining dough in freezer for 10 minutes. Using fingertips, press dough evenly onto bottom of pan. Spread jelly over in even layer. Remove dough from freezer; using fingertips, break into grape-size pieces and scatter over jelly layer. Sprinkle chopped nuts over.
Step 2
Bake bars until top is golden brown, about 30 minutes. Cool bars completely in pan on rack.
Step 3
Using foil overhang as aid, lift bars from pan. Gently peel foil from edges. Cut into 16 squares. DO AHEAD Can be made 3 days ahead. Store airtight at room temperature.
Nutrition Per Serving
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Reviews (79)
Back to TopDelicious and super peanut buttery. I used chunky peanut butter and still saw a great result. Great recipe
Anonymous
Hopewell Junction, NY
5/12/2020