Peanut Butter & Jelly Crumb Bars

• 2-1/2 cups Flour
• 1-1/2 teaspoon Baking Powder
• 1/4 teaspoons Salt
• 3 Tablespoons Unsalted Butter, Softened
• 1/3 cups Creamy Peanut Butter
• 3/4 cups Sugar
• 1 whole Large Egg
• 1/2 teaspoons Vanilla Extract
• 1-1/4 cup Pomegranate Jelly
• 2 teaspoons Water

1. Preheat oven to 350u0b0F and coat a 13 x 9-inch baking dish with nonstick spray.
2. Whisk together flour, baking powder and salt in a medium bowl. Set aside.
3. Beat butter, peanut butter and sugar in a large mixer bowl on medium speed until pale and fluffy. Beat in egg and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. The dough will be crumbly. Reserve 1 cup of the dough mixture and set it aside.
4. Press remaining dough evenly into the bottom of the prepared baking dish. Bake 10 minutes, until crust is light golden and center is set. Cool on a rack 10 minutes.
5. In a small bowl, whisk jelly to loosen it. Use a small spatula to spread it in an even layer over crust.
6. Toss reserved dough with 2 teaspoons water until crumbs form. Scatter the crumbs over the jelly layer. Bake for 15 minutes more, or until topping is golden.
7. Remove from oven to cool completely in pan on a wire rack. Cut into squares with a sharp knife. Store in an airtight container at room temperature up to 3 days.

flour, baking powder, ubc, unsalted butter, peanut butter, sugar, egg, vanilla, pomegranate jelly, water

Taken from tastykitchen.com/recipes/desserts/peanut-butter-jelly-crumb-bars/ (may not work)