Desserts
PB and J Bars
Description
Soft and buttery Peanut Butter and Jelly Cookie Bars. Two layers of peanut butter shortbread cookie with a layer of sweet strawberry preserves in between.
Ingredients
- ¼ cup unsalted butter at room temperature
- ¼ cup nonfat plain Greek yogurt
- ⅔ cups sugar
- 1 teaspoon pure vanilla extract
- 1 large egg at room temperature
- 1 cup creamy peanut butter
- ¾ cup white whole wheat flour
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup strawberry jam or raspberry jam or other jam
- ⅓ cup salted peanuts coarsely chopped
Directions
- Place a rack in the center of your oven and preheat the oven to 350 degrees F.
- Coat an 8×8-inch baking pan with nonstick spray. Line with parchment paper, leaving some overhanging on two sides like handles, then coat with spray again.
- In the bowl of an electric mixer fitted with the paddle attachment or a large mixing bowl, cream the butter, Greek yogurt, and sugar on medium speed until pale yellow and fluffy, about 1 to 2 minutes. Reduce the mixer speed to low, then add the vanilla, egg, and peanut butter and mix until all ingredients are well combined.
- In a small bowl, stir together the white whole wheat flour, all-purpose flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until the flour disappears.
- Portion two-thirds of the dough into the prepared baking pan and spread over the bottom into an even layer with a knife or offset spatula. Spread the jam evenly over the dough. Break small pieces of the remaining dough evenly over the jam (you’ll have some bits of jam showing through). Sprinkle the chopped peanuts over the top. Bake for 35 to 40 minutes, until the bars are golden brown. Let cool 10 minutes in the pan, then, using the parchment paper handles, lift the bars onto a wire rack to cool completely. Slice and serve.
