These peanut butter and jelly bars appeal to the kid in each of us. This recipe was adapted from a 2005 recipe by Ina Garten, the Barefoot Contessa. Peanut Butter and Jelly Bars Makes 24 bars 16 tablespoons (2 sticks) unsalted butter, room temperature 1 1/2 cups sugar 1 teaspoon pure vanilla extract 2 extra-large eggs, at room temperature 2 cups creamy peanut butter 3 cups all-purpose flour 1 teaspoon baking powder 1 1/2 teaspoons kosher salt 1 1/2 cups seedless raspberry jam or other jam or jelly 2/3 cups dry-roasted unsalted peanuts, coarsely chopped Preheat the oven to 350F. Grease a 9- by 13- by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan. In the bowl of an electric mixer, 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 all ingredients are combined. 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 just until combined. Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.