Now let these people know that you'll be making peanut butter and jelly bars for them. That way you won't have to worry about eating WAY too many of these because they are THAT good! (assuming you love PBJ anyway) And hey, if you've already told all fifteen that you're bringing them one, then you can only eat one:)
When Kelsey posted these and said she made them for the first day of school, I thought that was the cutest idea. I still love peanut butter and jelly anyway and will eat it in a lot of forms---try a grilled/pressed one if you haven't yet. So good! I plan to bring these to the nice office ladies and custodial staff. I like them and they're nice to butter up every once in a while:)
Peanut Butter and Jelly Barsfrom Bon Appetit, March 2011
as seen on Apple a Day
1 1/2 cups all purpose flour
1/2 tsp baking powder
1/4 tsp salt
3/4 c smooth peanut butter
3/4 cup packed light brown sugar
1/2 cup unsalted butter, room temperature
1 large egg
1 tsp vanilla extract
3/4 cup jelly or jam of your choice
2/3 cup salted dry-roasted peanuts, coarsely chopped
Preheat oven to 350 F. Line 8x8 baking pan with heavy duty foil, leaving a two inch overhang around the edges (this will help you lift them out later, so be sure to do this!). Coat foil with nonstick spray.
In a small bowl, whisk together flour, baking powder, and salt.
Cream peanut butter, sugar, and butter until smooth. Add eggs and vanilla and beat until smooth.
Add flour mixture and beat just until blended. Pour half the dough into the prepared baking dish and press down with your fingers or a cooking spray coated spatula. Put the other half of the dough in the freezer for ten minutes.
Spread jelly over the peanut butter layer in an even layer (I had to stir up my jelly first to break up the clumps).
Remove dough from freezer and break into grape sized pieces and scatter over the jelly layer. Sprinkle chopped nuts over the top.
Bake bars until top is golden brown, about 30 minutes (took mine about 36). Cool completely in pan on rack. Use foil overhang to lift bars out of the pan. Cut into squares and store in an airtight container for up to three days.