If you like peanut butter and jelly sandwiches then these bars will right up your alley.
Peanut Butter and Jelly Bars Martha Stewart's Cookies
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 vanilla extract 1 1/2 cups grape jelly 1 cup salted peanuts, roughly chopped
Preheat oven to 350 degrees F. Butter a 9 by 13-inch baking pan, and line the bottom with parchment paper. Butter the parchment, dust with flour, and tap out excess. Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until fluffy, about 2 minutes. With mixer running, add eggs and peanut butter; beat until combined, about 2 minutes. Whisk together flour, salt, and baking powder. Add to the butter mixture, and beat on low speed until combined. Add vanilla. Transfer two-thirds of mixture into prepared pan; spread evenly with an offset spatula. Using offset spatula, spread jam on top of peanut-butter mixture. Crumble remaining third of peanut butter mixture of top of jam. Sprinkle evenly with peanuts. Bake until golden, 45 to 60 minutes, rotating halfway through. Tent loosely with foil if bars are getting too dark. Transfer to a wire rack to cool. Run knife around edges and refrigerate, 1 to 2 hours. Cut inot about thirty- six bars. Cookies can be stored in airtight container at room temperature up to 3 days.