PB & Nutella Bars

Megan from My Baking Adventures is one of my favorite bloggers. Her blog posts are always entertaining and the food she makes is amazing. She posted about these PB & Nutella bars over a year ago and I bookmarked the recipe. Of course, shortly after she posted these, we had our international move and they were lost in my files. Lucky for me, she posted them again last week (she posted the original recipe, PB&J bars). She mentioned in that post that Nutella is a great substitute for the jelly and I knew that these weren't going to get lost in the files again!

Holy moly are they delicious! Rich, but so delicious! I thought I could steal another little bite after finishing my piece and ended up with a bit of a stomachache. The stomachache was definately worth the extra bite, but just be warned that they are rich. :)

Enjoy, although if you like PB & Nutella, I know you will!


Peanut Butter and Jelly Bars
adapted from Ina Garten

2 sticks unsalted butter, at room temperature
1 1/2 cups sugar
1 tsp pure vanilla extract
2 large eggs, at room temperature
2 cups creamy peanut butter
3 cups all-purpose flour
1 tsp baking powder
1 tsp. salt
1 1/2 cups (18 ounces) raspberry jam or other jam (or NUTELLA)

Preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.
In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.


Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don’t worry if all the jam isn’t covered; it will spread in the oven. Bake for 45 minutes, until golden brown. Cool and cut into squares.