If you know me well or happen to work with me, you will know that a PBJ is my go-to lunch. Seriously, there’s nothing better!
I was browsing through The Back in the Day Bakery Cookbook one weekend and I came across this delightful recipe. I realized, hey, I have all these ingredients right now! I love when that happens! So easy and yummy yummy. Try it!
3 cups flour
1-1/2 teaspoons baking soda
1 teaspoon baking powder
2 sticks unsalted butter, softened
1 cup sugar
1 cup brown sugar
1 cup creamy peanut butter
12 oz jar raspberry preserves**Milady Note: Use whatever jam or preserves you like.**
2 cups confectioners’ sugar
2 teaspoons vanilla extract
Hot water as needed
Preheat oven to 350. Grease a 13 x 9 pan and line with parchment paper.
Whisk together the flour, baking soda, and baking powder. Set aside. Cream the butter, sugar, brown sugar, and peanut butter on medium speed until smooth. Add the eggs one at a time, beating well after each. Add the flour mixture and mix until just combined. The dough will resemble cookie dough.
Press two-thirds of the dough evenly over the bottom of the pan. Spread the preserves evenly over the dough. Dollop the remaining dough over the preserves.
Bake 35 to 45 minutes until golden brown. The edges will be firm and the center should be set. Let cool to room temperature.
To make the glaze, mix the confectioners’ sugar, vanilla and hot water in a medium bowl with a spoon. **Milady Note: I used several teaspoons to reach drizzle consistency.**
Lift the bars out by the parchment paper and cut. **Milady Note: I put them on a big cutting board and used a large slicing knife to cut cleanly through.**