For those who love peanut butter and jelly sandwiches, this is a great alternative and easy to slice when chilled. Adapted from a Martha Stewart recipe, this square is enjoyed by people of all ages.
2 sticks unsalted pareve margarine, at room temperature
1 ½ cups granulated sugar
1 tsp. pure vanilla extract
2 eggs, at room temperature
2 ½ cups creamy peanut butter (Skippy or natural)
3 cups all-purpose flour
1 tsp. baking powder
1 ½ tsp. kosher salt
1 ½ cups raspberry/strawberry jam
2/3 cup peanuts, coarsely chopped
Preheat the oven to 350F. Spray a 9 by 13 by 2 inch cake pan with cooking spray.
In the bowl of an electric mixer fitted with the paddle attachment, cream the margarine 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, mix 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 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 40-45 minutes, until golden brown.
Cool and cut into 24 squares.
Science Fact of the Week:
Although peanuts are high in calories and fat, in moderation they confer many health benefits. Their anti-oxidants even help protect against heart disease!