Peanut Butter and Jelly Bars

• 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 smooth peanut butter
• 1 1/2 teaspoons salt
• 1 teaspoon baking powder
• 1 teaspoon pure vanilla extract
• 1 1/2 cups strawberry jam, or other flavor
• 1 cup salted peanuts (5 ounces), roughly chopped

1. Preheat oven to 350F.
2. Butter a 9 by 13-inch baking pan, and line the bottom with parchment paper.
3. Butter the parchment, dust with flour, and tap out excess.
4. Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment.
5. Beat on medium speed until fluffy, about 2 minutes.
6. With mixer running, add eggs and peanut butter; beat until combined, about 2 minutes.
7. Whisk together flour, salt, and baking powder.
8. Add to the butter mixture, and beat on low speed until combined.
9. Add vanilla.
10. Transfer two-thirds of mixture to prepared pan; spread evenly with an offset spatula.
11. Using offset spatula, spread jam on top of peanut-butter mixture.
12. Crumble remaining third of peanut butter mixture on top of jam.
13. Sprinkle evenly with peanuts.
14. Bake until golden, 45 to 60 minutes, rotating halfway through.
15. Tent loosely with foil if bars are getting too dark.
16. Transfer to a wire rack to cool.
17. Run knife around edges and refrigerate, 1 to 2 hours.
18. Cut into about thirty-six bars (about 1 1/2 by 2 inches).
19. Cookies can be stored in airtight containers at room temperature up to 3 days.

unsalted butter, allpurpose flour, sugar, eggs, smooth peanut butter, salt, baking powder, vanilla, strawberry jam, peanuts

Taken from www.epicurious.com/recipes/food/views/peanut-butter-and-jelly-bars-389268 (may not work)