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(Makes about 24)
1/2 pound (2 sticks) unsalted butter, at room temperature, plus more for greasing the pan
1 1/2 cups sugar
1 teaspoon pure vanilla extract
2 extra-large eggs, at room temperature
2 cups creamy peanut butter, such as Skippy (18 ounces)
3 cups all-purpose flour, plus more for dusting the pan
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
1 1/2 cups raspberry jam or other jam (18 ounces)
2/3 cup salted peanuts, coarsely chopped
Preheat the oven to 350 degrees. Grease and flour a 9-by-13-by-2-inch baking pan.
In the bowl of an electric mixer fitted with a 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 well 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. Dough will be very stiff.
Spread 2/3 of the dough in the prepared pan, using a knife to spread it evenly. 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; the dough will spread when it bakes. Sprinkle with the chopped peanuts and bake for 45 minutes, until golden brown. Cool completely and cut into small bars.
Note: These freeze well.
From “Barefoot Contessa at Home,” by Ina Garten
Per bar: 376 calories, 8 grams protein, 21 grams fat, 7 grams saturated fat, 43 grams carbohydrate, 2 milligrams fiber, 41 milligrams cholesterol, 257 milligrams sodium