epicurious4.8
PBJ Thumbprint Bars
Halfway between a cookie and a blondie, these peanut butter and jelly bars are delightfully chewy. They're salty-sweet with pockets of raspberry jam.
👥 12 Servings👤 Edd Kimber📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
- ●wooden spoon
- ●knife
📝 Preparation Steps
1
Preheat the oven to 180ºC (160ºC Fan) 350ºF, Gas Mark 4. Lightly grease your 23 x 33cm (9 x 13in) baking tin and line with a strip of parchment paper that overhangs the long sides, securing it in place with metal clips.
2
Place the flour, baking powder and salt in a large bowl and whisk together.
(9½ tablespoons) unsalted butter, at room temperature, plus extra for greasing135g(2 cups) plain (all-purpose) flour250gbaking powder1 teaspoon(¾ cup) caster (superfine) sugar150g(⅔ cup plus 2 tablespoons) light brown sugar175g(½ cup) smooth peanut butter130g(½ cup) raspberry jam160g(⅔ cup) salted peanuts, roughly chopped75g
3
Place the butter, sugars and peanut butter in a separate large bowl and beat with an electric mixer for about ⏱️ 5 minutes, until light and fluffy. Add the vanilla and beat briefly to combine. Add the eggs one at a time, beating until each is fully incorporated before adding the next. Add the flour mixture and beat on a low speed until evenly combined.
(9½ tablespoons) unsalted butter, at room temperature, plus extra for greasing135g(2 cups) plain (all-purpose) flour250g(¾ cup) caster (superfine) sugar150g(⅔ cup plus 2 tablespoons) light brown sugar175g(½ cup) smooth peanut butter130glarge eggs2(½ cup) raspberry jam160g(⅔ cup) salted peanuts, roughly chopped75g
4
Scrape the batter into the prepared tin and spread evenly. Using a small spoon, or the handle of a wooden spoon, make lots of little holes over the surface of the dough, then fill them with jam. Sprinkle over the chopped peanuts, trying to avoid the jam.
5
Bake for about ⏱️ 35 minutes, or until set and firm around the edges. Set aside to cool completely in the tin. Use the parchment paper to carefully lift the bars from the tin, then use a sharp knife to cut into pieces.
6
For the topping, mix together the white chocolate and peanut butter and drizzle over the bars, using a spoon or a piping bag.
(9½ tablespoons) unsalted butter, at room temperature, plus extra for greasing135g(2 cups) plain (all-purpose) flour250g(¾ cup) caster (superfine) sugar150g(⅔ cup plus 2 tablespoons) light brown sugar175g(½ cup) smooth peanut butter130g(½ cup) raspberry jam160g(⅔ cup) salted peanuts, roughly chopped75gwhite chocolate, melted50g
7
Stored in a sealed container, these will keep for 3–4 days.
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