This month marks the return to work for those lucky lunchboxes that haven’t gotten the sack, many of which have been loafing around all summer with nothing but a stale research paper to chew over. (And you thought the dog ate it.)
In the spirit of back-to-school, here’s a little research analysis:
The National Peanut Board reports that the average American child eats more than 1,500 peanut butter and jelly sandwiches before high school graduation. That’s at least one PB&J every four days. This hard-working culinary team is infinitely customizable within its sweet/salty parameters: crunchy or creamy, strawberry or grape, with crusts or not. It’s a snack that’s always on call, from breakfast straight through the late-night homework shift. But if you’re looking for a little extra credit, here’s an A+ take on the classic flavor match, baked up into a rich and decadent bar cookie.
Peanut Butter and Jelly Bars
½ pound (2 sticks) unsalted butter, at room temperature
1 ½ cups sugar
1 teaspoon pure vanilla extract
2 extra-large eggs, at room temperature
2 cups (18 ounces) creamy peanut butter
3 cups all-purpose flour
1 teaspoon baking powder
1 ½ teaspoons kosher salt
1 ½ cups raspberry jam or other jam
2/3 cup salted peanuts, coarsely chopped
Preheat the oven to 350 degrees F.
Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.
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 mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.
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.
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.
Copyright 2005, Ina Garten, All Rights Reserved
Editor’s Note: Angela Denstad Stigeler writes a food column each week for the Caledonia Argus. She, her husband and their two young children live in Caledonia.
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