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Peanut Butter and Jelly Bars
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For the peanut butter brownie base:
- 1 ½ cup (187 g) all-purpose flour
- ⅓ cup (37 g) large flake rolled oats
- ½ tsp (3 g) salt
- ½ tsp (2 g) baking powder
- ½ tsp (2 g) baking soda
- ½ tsp (2 g) ground cinnamon
- ½ cup (114 g) unsalted butter, melted
- 1 cup (217 g) Redpath® Dark Brown Sugar, firmly packed
- ½ cup (100 g) Redpath® Granulated Sugar
- 1 ¼ cup (325 g) peanut butter, smooth
- 2 large eggs, lightly whisked
- 1 tbsp (15 ml) pure vanilla extract
For the peanut butter and jelly swirl:
- ¾ cup (173 g) peanut butter, smooth
- 3 tbsp (43 g) unsalted butter, melted
- ⅓ cup (40 g) Redpath® Icing Sugar, unsifted
- 2 tsp (10 ml) pure vanilla extract
- ¼ tsp (1 g) salt
- ¾ cup (180 ml) grape jelly
Instructions
For the peanut butter brownie base:
- Preheat oven to 350ºF (175ºC). Grease and line a 9 x 9 inch (23 x 23 centimetre) pan with parchment paper, leaving about a 2 inch (5 centimetre) overhang on the sides (for easy unmolding).
- In a large bowl, whisk together the flour, oats, baking powder, baking soda, salt, and cinnamon. Set aside until needed.
- In the bowl of a stand mixer with the paddle attachment, or a large bowl with an electric mixer, blend together the melted butter with the Redpath® Dark Brown Sugar and Redpath® Granulated Sugar; about 1 minute. Cream in the peanut butter into the sugar mixture until well incorporated.
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- Add in the lightly whisked eggs and vanilla extract, until combined.
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- Add in half of the flour mixture and mix on medium-low speed until just combined. Add in the remaining dry ingredients; make sure not to overmix.
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- With a spatula, transfer and evenly spread mixture into the prepared pan. Set aside.
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For the peanut butter and jelly swirl:
- In a small bowl, whisk together the peanut butter with the melted butter. Sift in the Redpath® Icing Sugar, vanilla extract, and salt. Blend until well-combined.
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- Dollop the mixture over the top of the base with a spoon, leaving spaces for the grape jelly. Spoon jelly in the empty spaces over the top of the base. With a handle of a spoon, swirl the peanut butter mixture with the grape jelly being careful not to over-swirl.
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- Place the pan into the preheated oven. Bake for 30 to 35 minutes or until middle is just set and the jelly is bubbling. Take out of the oven and cool completely in the pan, before attempting to slice into squares.
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CHEF'S TIPS
Before spooning the grape jelly over the base, stir the jelly a few times to make it easier to use.
*Substitute strawberry jam, or any jam or jelly, in place of the grape jelly.
*For added texture and flavour, add ½ cup (73 grams) salted peanuts and/or peanut butter chips (85 grams) when mixing in the dry ingredients.
