This recipe is from The Barefoot Contessa At Home cookbook. Imagine the classic pb&j lunchbox staple transformed into a scrumptious dessert. For an even more decadent treat, serve these bars warm with a scoop of vanilla ice cream on top.

Peanut Butter & Jelly Bars

• 2 Sticks Unsalted butter (At room temperature )
• 1 1/2 Cups white sugar
• 1 Tsp Vanilla extract
• 2 Eggs
• 2 Cups Creamy peanut butter ((18 oz jar))
• 3 Cups Flour
• 1 Tsp Baking powder
• 1 1/2 Tsp salt
• 1 1/2 Cups Raspberry jam ((18 oz jar))
• 2/3 Cups Salted peanuts (Coarsely chopped)

1. Preheat the oven to 350 degrees. Grease and flour a 9x13x2-inch baking pan.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until well combined.
3. In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix until just combined.
4. Spread two thirds of the dough in the prepared pan, using a knife to spread it evenly. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don’t worry if the jam isn’t covered; the dough will spread when it bakes. Sprinkle with the chopped peanuts and bake for 45 minutes until golden brown. Cool and cut into small squares.

Recipe from the Barefoot Contessa at Home cookbook,

Photo by Quentin Bacon