Recipe: Peanut Butter and Jelly Bars
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1/2 pound (2 sticks) unsalted butter, at room temperature 1 1/2 cups sugar 1 teaspoon pure vanilla extract 2 extra-large eggs, at room temperature 2 cups (18 ounces) creamy peanut butter (recommended: Skippy) 3 cups all-purpose flour 1 teaspoon baking powder 1 1/2 teaspoons kosher salt 1 1/2 cups (18 ounces) raspberry jam or other jam 2/3 cups salted peanuts, coarsely chopped Preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan. |
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