Peanut Butter and Jelly Bars

This is what popped out of the Choate kitchen this afternoon.  Perfect for a cool, breezy day!

Peanut Butter and Jelly Bars

(from The Back in the Day Bakery Cookbook)

For the Bars:

3 cups unbleached all-purpose flour

1 1/2 tsp baking soda

1 tsp baking powder, preferably aluminum-free

1/2 pound (2 sticks) unsalted butter, at room temperature

1 cup granulated sugar

1 cup packed light brown sugar

1 cup creamy peanut butter

2 large eggs

one 12-ounce jar strawberry jam, or your favorite flavor

For the Glaze (which we didn't make):

2 cups confectioners' sugar

2 tsp pure vanilla extract

1 Tbsp hot water, or as needed

Position a rack in the middle of the oven and preheat the oven to 350 degrees F.  Grease a 9-by-13-by-2-inch baking pan and line with parchment, allowing the ends of the paper to hang over two opposite edges of the pan.

To make the bars:  In a medium bowl, whisk together the flour, baking soda, and baking powder.  Set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter, both sugars, and peanut butter on medium speed until smooth, about 2 minutes.  Add the eggs one at a time, beating well after each addition.  Turn the speed down to low and add the flour mixture, mixing until just combined.  The dough will resemble cookie dough.

Press two-thirds of the dough evenly over the bottom of the prepared baking pan.  Spread the jam evenly over the dough.  Distribute small dollops of the remaining dough evenly over the jam.  

Bake for 35 to 45 minutes, until golden brown.  The edges will be firm and the center should be set.  Remove the bars from the oven and let cool to room temperature.

To make the glaze:  Mix the confectioners' sugar, vanilla, and hot water together in a medium bowl until smooth.  Add more water if necessary to reach the consistency of a glaze.

Drizzle the bars with the vanilla glaze, then cut into squares.  The squares will keep in an airtight container at room temperature for up to 1 week.