PB&J bars

Peanut Butter and Jelly Bars
adapted from Baked Explorations
makes 15 large bars or 32 more manageable squares


For the sweet pastry dough:
1/4 cup sugar
1 1/2 cups plain flour
1/4 tsp salt
1/2 cup cold unsalted butter, diced
1 large egg

For the peanut butter filling:
1 cup unsalted butter
2 cups smooth peanut butter
1 3/4 cups icing sugar
1/2 tsp vanilla extract

For the crumb topping:
3/4 cups plain flour
1/4 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp cinnamon
1/3 cup firmly packed dark brown sugar
2/3 cup rolled oats
6 tbsp cold unsalted butter, diced

For assembly:
2 heaping cups good quality jelly or preserves

For the sweet pastry dough: Combine the sugar, flour and salt in a food processor and pulse to combine. Add the butter and pulse until sandy. Add the egg, yolk and white whisked together beforehand, and add to the flour mixture. Pulse until the dough begins to come together. Form the dough into a disk, wrap it tightly in plastic wrap and refrigerate for at least 1 hour or overnight.

Line a 9 x 13 inch pan.

Roll out the dough and fit into the bottom of the prepared pan. Place the pan in the freezer for 30 minutes.

Preheat oven to 375F. Remove the pan from the freezer, place a large sheet of aluminum foil on top of the dough and fill it 3/4 full with pie weights. Bake for 15 minutes, remove the foil and weights, and bake for another 10 minutes, or until the crust is lightly browned. Transfer pan to a wire rack to cool.

Reduce the oven temperature to 325F.

To make the peanut butter filling: Beat the butter until completely smooth. Add the peanut butter and beat until combined. Add the icing sugar and vanilla and beat until smooth. Turn the mixture out onto the crust and spread it out into an even layer. Chill the peanut butter layer while you make the crumb topping. (Or you could make it the night before.)

To make the crumb topping: Whisk together the flour, baking powder, salt, baking soda, cinnamon, brown sugar and oats. Cut in the butter until loose crumbs form.

To assemble the bars: Spread the jelly evenly on top of the peanut butter filling. Sprinkle on the crumb topping.

Bake for 20 to 25 minutes or until the top is browned. Transfer to a wire rack to cool completely before cutting. It would be easier to cut after refrigeration.

Can be stored in the refrigerator in an airtight container for up to 2 days.