Tuesday, September 24, 2013

It's Peanut Butter Jelly Time!

Welcome to Traveler in the Kitchen!   Let's be friends on Facebook

Hopefully you know the Peanut Butter Jelly Time song.   If not, take a quick second and hop over to You Tube and get a quick 30 second hit (really, that's all you need).    And then it will be stuck in your head for the rest of the day.

When I saw this recipe pop up on Real Simple last week, I took it as a sign that I should continue postponing making anything with pumpkin.  It helped that I had all the ingredients on hand and that raspberries were 10 for $10 at the store.  However, I did bite the bullet and buy a can of pureed pumpkin. There are way too many awesome looking recipes on many of my favorite food blogs to resist forever.

In fact, TODAY IS THE DAY.  

The day for what?

The day for my first pumpkin spice latte.   At the end of August my friend Amy and I made a pact that we'd wait until the time was right and then go together.   She only works out of our office once per week and we agreed yesterday that we'd take the leap into fall flavor today.

I also want to introduce you to a different "Jelly" who helped me out this weekend.    I've been fostering dogs on the weekend through a local organization called Freedom Service Dogs.     Jelly was my house guest this weekend.    If you want a furry friend in your life, click here for more information.  {It's been years since I posted this recipe - FSD always has adorable dogs who want a career in being a beloved pet}


And now....on to the bars!

What You Need

1/2 cup raspberry jam
1/2 cup fresh raspberries, lightly mashed (I imagine that other fruit and jam combinations would also work...just pick your fave)
1/2 cup butter/margarine, room temp
3/4 cup sugar
1 large egg
1 teaspoon vanilla
1 cup peanut butter (I used my favorite crunchy roasted peanut with honey from King Soopers)
1 3/4 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup salted roasted peanuts

What You Do

Preheat the oven to 350.  Line your 8x8 baking dish with foil and spray with cooking spray.

Combine the raspberry jam and berries in a small bowl.      Combine the dry ingredients (flour, salt, powder) in another smaller bowl.

In a larger bowl cream the butter and sugar together with an electric mixer.    Then add the egg and vanilla.   Finally, add the peanut butter.    Gradually add the flour mixture on low until just combined.

Press half of the peanut butter batter in the bottom of the baking dish (you might need some floury fingers for this).     Add the peanuts to the rest of the batter.

Spoon the jelly mixture over the bottom crust and spread so that it covers the whole thing.
Crumble the remaining peanut butter crust over the top of the jelly.   It's ok if it doesn't cover every inch.    

Bake until golden brown 35-40 minutes.     Resist the temptation to cut right in.   Let the bars cool for 30 minutes before cutting into squares.     Store in the fridge.

Recipe Source:  Real Simple

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