Peanut butter jelly bars

Peanut butter jelly bars

By
From
Lucy's Bakes
Makes
12 bars
Prep
15 mins
Cooking time
30 mins
Photographer
Jacqui Melville

We Brits would, of course, say peanut butter and jam but I think the American word jelly sounds more fun! The saltiness and nuttiness of the peanuts and the sweet sharpness of the jam are a match made in heaven and one that works here perfectly in these moreish morsels. They are great as part of a packed lunch or a snack-pack for a long walk.

Ingredients

Quantity Ingredient
125g butter, at room temperature
150g caster sugar
250g smooth peanut butter
1 egg
5g vanilla extract
180g plain flour, sifted
5g baking powder
1/3 x 340 g jar raspberry jam
or 10-minute berry jam
50g salted peanuts, coarsely chopped

Method

  1. Preheat the oven to 190°C. Line a 20 x 20 cm baking tin with baking paper.
  2. Beat the butter and sugar together in a bowl using a wooden spoon or an electric whisk. Add the peanut butter and mix well.
  3. Add the egg, vanilla, flour and baking powder and beat to a stiff dough.
  4. Press two-thirds of the mixture into the prepared tin and then spread a thick layer of jam over. Don’t skimp on the jam here.
  5. Dot the rest of the mixture over the top of the jam in clumps using your hands and scatter over the chopped peanuts.
  6. Bake for 30 minutes or until dark golden brown and slightly risen.
  7. Allow to cool in the tin and then cut into bars. Store in an airtight container for a week or two.

Note

  • This recipe is vegetarian.

Tip

  • Try redcurrant jelly in place of jam for a sharper contrast.

What the the testers say

  • SAMUEL RAFTER – ‘I like these best with raspberry jam and I added more as I like the jam to be a thick layer. I love peanuts and peanut butter, so these are one of my favourites.’

    IAN COLEBY – ‘Lucy made these for me for my bike rides as they are a perfect salt and sweet combo, so I tried to make them myself and even as a complete novice baker I was utterly surprised I could make something like this. I used blackcurrant jam.’

    ANNETTE MEEKCOMS – ‘I made these while we were on holiday in the mountains. We all loved them and they were eaten as soon as the hordes came in from skiing.’
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