Peanut Butter and Jelly Bars

Imagine an eternal childhood favorite, the peanut butter and jelly sandwich. Now imagine it deconstructed...or perhaps, revamped, into a rich dessert. Think about a peanut butter shortbread base, smeared with a sweet jam, and topped with more shortbread and to top it all off are chopped salted peanuts. Now stop thinking about how much you're drooling and make these. They will vanish in a blink of an eye.

Peanut Butter and Jelly Bars (Adapted from Ina Garten)

1 cup unsalted butter, at room temperature

1½ cups sugar

1 tsp. pure vanilla extract

2 eggs, at room temperature

2 cups Smuckers Natural creamy peanut butter (16 oz. jar)

3 cups flour

1 tsp. baking powder

1½ tsp. kosher salt

1½ cups raspberry jam

2/3 cup coarsely chopped salted peanuts

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until it becomes light yellow in color. Add the eggs one at a time, blending well after each addition. Add the vanilla and peanut butter, mixing until blended thoroughly. Don't forget to scrape the bottom of the bowl to make sure all the ingredients are properly mixed. Add the dry ingredients and mix just until the flour disappears.

Grease and flour a 13 x 9" pan. Spread approximately 2/3 of the dough over the bottom, patting the dough to the sides of the pan. It can be a bit difficult to pat everything evenly, so be patient. Spread the jam over the dough. Drop small globs of the remaining dough over the top. Sprinkle with the chopped peanuts and bake for 45 minutes at 350 degrees, or until golden brown. Keep an eye on them - in my oven, they were done in about 35 minutes.

Cool completely and cut into squares. Your yield will vary, based on how large you choose to cut the squares.