Here’s a sweet twist on an enduring kid combo. A layer of jam is sandwiched between a moist peanut butter crust and a crumbly peanut topping. YUMMY!
2-1/2 cups flour, plus more for the pan
1/2 cup rolled oats
1 teaspoon baking powder
1/2 teaspoon cinnamon
1 teaspoon salt
3/4 cup (1-1/2 sticks) butter, at room temp
1 cup sugar
1/2 cup packed light brown sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
2 cups creamy or crunchy peanut butter
1-1/2 cups seedless jam, such as raspberry
1/2 cup salted peanuts, chopped
1. Heat oven to 350 degrees. Grease and flour a 9- by 13-inch baking pan. In a medium-sized bowl, mix the flour, oats, baking powder, cinnamon and salt, then set aside.
2. In a large bowl, using an electric mixer set on medium speed, beat the butter and both sugars intil well blended, about 2 minutes. Reduce the mixer spedd to low and add the vanilla, eggs and peanut butter. Beat them until well blended. Slowly add the flour mixture and beat until a soft dough is formed.
3. Spread two thrids of the dough over the bottom of the prepared pan, then spread the jam evenly on top. Scatter small mounds of the remaining dough over the jam layer and sprinkle it with the peanuts.
4. Bake the dessert until golden brown, rotating the pan halfway through, about 45 minutes. let the dessert cool before cutting into squares. Makes 18 bars.
Per serving (1 bar): Calories350, total fat 18g (28% DV), Saturated Fat 6g (30% DV), Cholesterol 33mg (11% DV), Sodium 252mg (10% DV), Total Carohydrate 41g (14% DV),
Fiber 2g (9% DV), Sugars 26g, Protein 8g (15% DV).
Sarah’s diet constists of 3 things: Family, Fitness & Fun. As a mommy of 3 she has gotten creative in having them lend their little hands in the kitchen, as well as in their at home gym. When the apron is off and the yoga mat has been put away Sarah enjoys a night on the town with her husband and friends.