Peanut Butter and Jelly Bars

I found this recipe today in the September issue of Martha Stewart's Everyday Food Magazine and I knew I just had to bake it. 

Here is the recipe:

Peanut Butter and Jelly Bars

Unsalted Butter (room temperature)

parchment paper

2 1/4 c. all-purpose flour

1 c. sugar

1/2 tsp. fine salt

1 cup butter (room temperature)

1 large egg

1 tsp. pure vanilla extract

12 oz. jar grape jelly

3/4 c. roasted salted peanuts 

1/2 c. peanut butter chips

1. Preheat oven to 375.  Brush a 9-inch square baking pan with unsalted butter, room temperature, and line with parchment paper, leaving a 2-inch overhang on two sides.  Butter parchment.

2. In a large bowl, whisk together flour, sugar, and salt.  With a pastry cutter or your hands, work in 1 c. butter until mixture resembles coarse meal with a few pea-size pieces of butter remaining.  Add egg, lightly beaten, and vanilla; stir until dough just comes together.  Set aside 1 cup of dough and firmly press remaining dough into pan in an even layer.  Using a small offset spatula, spread jelly over top.

3. Combine reserved dough, peanuts, and peanut butter chips; crumble over jelly layer.  Bake until topping is deep golden brown, 45 to 50 minutes.  Let cool completely in pan on a wire rack.  Run a sharp knife around edges, then, using parchment lift cake from pan and cut into 12 squares.  Store in an airtight container for up to 1 week. 

I did not have any peanuts on hand, so I left those out.  I baked mine until the top was deep golden brown and it only too 35 minutes.  So make sure to check on it while its baking. 

Very yummy! I know the kids will be excited to try it tomorrow! 

Enjoy :)