The following “CHEW THIS!” column originally appeared a in “The Courier-Times” and / or “The Shelbyville News” as well as other publications. Check their websites for further information or write to me for more details as to where this can be viewed.
Peanut Butter and Jelly Bars
Who does not love the classic peanut butter and jelly sandwich? It is traditional, delicious and comforting all rolled into one. I got to thinking about that, and thought – why not transform that sandwich into a dessert? I thought about peanut butter and jelly cookies (my Grandma Barbra used to eat jelly on top of her peanut butter cookies) but decided for it to be portable, and less messy, it would need to be a “bar” of some kind. The first time I tried these with less jelly, but in the end, decided they needed more jelly. These are absolutely perfect!
I have always found a classic peanut butter and jelly sandwich to be a “comfort” food of mine. I know some people who even have to have it with their chili in the fall and winter. I mean, I do too of course but usually with chili I will just stick with a peanut butter sandwich and leave off the jelly. Have I told anyone yet that one of my first memories of being alive was on my Grandma Barbra’s kitchen floor eating a peanut butter sandwich? She would always laugh when I would tell her this but it is true! She would laugh because she would always say, “Well, you could not have been more than maybe 3 years old…” Yes! I told her I must have a great memory. Ha!
Peanut Butter and Jelly Bars
2 sticks (8 oz.) unsalted butter, slightly melted
1 1/2 cups white granulated sugar
2 teaspoons pure vanilla extract
2 large eggs
2 cups smooth peanut butter
3 cups white all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 cups strawberry jam or jelly
Start by preheating your oven to 350 degrees F and spraying a 9×13-inch pan with non-stick cooking spray. Next, line the pan with parchment paper, and spray the parchment paper with non-stick cooking spray. This will ensure the bars to be easily removed when finished baking.
In a large bowl, combine the slightly melted butter and white granulated sugar until thoroughly mixed, light in color and creamy.
Next, add in the pure vanilla extract, large eggs and smooth peanut butter. Combine this and mix together well.
Finally, add in the white all-purpose flour, baking powder and salt. Stir this together just until everything is combined thoroughly.
Place over half of this mixture into the prepared pan, spread and push down evenly with clean fingers. You want the base to be as even as possible – this is important.
In a medium sized bowl, place the strawberry jam/jelly and stir well until it turns into a spreadable consistency.
Place the jam/jelly on top of the dough base and spread out evenly with the back of a spoon.
Crumble the remaining dough evenly over the top of the jam/jelly. Don’t worry about consistency here – just crumble as evenly over the top as you can.
Place in preheated oven for 40 minutes until golden brown.
Remove from the oven and allow to cool before slicing and serving. This is best kept refrigerated.
Enjoy!
Ask and Answer: Jessie Ann from New Castle, IN would like to know if I have any air fryer recipes. I do not have any specifically designed for the air fryer but a number of my recipes will work in one. Just adjust the cooking time and be sure to check frequently to prevent burns.