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Wednesday, 15 May 2013

PB&J Slice

Anyone who's been a long-time reader of my blog would know I have a slight weakness/addiction/obsession with peanut butter. Team this with jam, or jelly as they say in the States, and I might as well stop buying all these itsy bity skirts. The moment I saw this recipe on Pinterest I knew it was fate. I must confess I did make this a while ago, but looking at the pictures now I'm convinced I should make it again. I should warn you though, it is REALLY peanut-buttery and REALLY filling. The base itself is like some intense cross between fudge and shortbread. Crazy.

Peanut Butter & Jelly Slice

2 sticks (250g) unsalted butter, at room temperature
1 1/2 cups sugar
1 teaspoon pure vanilla extract
2 extra-large eggs, at room temperature
2 cups (510g) creamy peanut butter
 3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons salt
1 1/2 cups (510g) raspberry jam or other jam
2/3 cups salted peanuts, coarsely chopped (optional - I didn't add these)

1. Preheat the oven to 175C (350F).

2. Grease a 9 by 13 by 2-inch cake pan. Line it with baking paper, then grease and flour the pan.

3. In the bowl of an electric mixer fitted with the paddle attachment, 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.

4. 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.

5. 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. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.

=D xx

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