Ingredients - 1/2 cup Unsalted Butter
- 3/4 cup Granulated Sugar
- 1 large Egg, room temperature
- 1 cup Peanut Butter
- 1 1/4 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 3/4 cup Raspberry Jam, or favorite flavor
- 2 tablespoons Chopped Peanuts, optional
Directions - Line an 8x8-inch baking pan with parchment paper, leaving the edges hanging over the sides. Preheat the oven to 350°F.
- Beat the butter and sugar together until light and fluffy. Add in the egg and peanut butter and beat until smooth and creamy.
- In a small bowl, mix together the flour, baking powder, and salt together. Pour the flour mixture into the butter mixture and mix until just combined. Press 3/4 of the dough into the bottom of the pan and press firmly.
- Top with the jam and then drop pieces of the remaining dough on top of the jam.
- Bake for 30-40 minutes, placing aluminum foil over the pan halfway through.
- Allow to cool completely. Run a knife all along the edges of pan and use the edges of the parchment paper to life the bars out of the pan. Cut into small bars.
- Best if stored in an airtight container for up to 5 days.
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