Peanut butter and jelly is a classic combination. Instead of standard grape, these One Bowl Baking bars substitute blackcurrant jam. The dense base and crumbly topping sandwich the sweet jam.
Excerpted from One Bowl Baking by Yvonne Ruperti. Copyright © 2013.
- Yield:makes 16 2-inch bars
- Active time: 20 minutes
- Total time:1 hour
- For the Crust
- 2 cups (10 ounces or 285 grams) all-purpose flour
- 1 cup (7 ounces or 200 grams) packed light brown sugar
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 16 tablespoons (8 ounces or 225 grams) softened unsalted butter, plus more for greasing the pan
- 1/3 cup (3 ounces or 85 grams) chunky peanut butter
- For the Filling
- 1 cup (9 ounces or 255 grams) chunky peanut butter
- 8 tablespoons (4 ounces or 115 grams) unsalted butter, softened
- 1/2 cup (2 ounces or 55 grams) confectioners’ sugar
- 2 teaspoons vanilla extract
- pinch salt
- 2/3 cup (160 mL) black currant jam
Place an oven rack in the middle position. Preheat the oven to 350°F (180°C). Lightly butter a 9-inch square baking pan.
To make the crust: In a large bowl, combine the flour, sugar, salt, baking powder, and baking soda. Add the butter and peanut butter, then mix with your hands until the mixture forms moist crumbs. Reserve 1 cup and set aside. Firmly press the remaining mixture into the bottom of the pan. Bake until golden, about 20 minutes.
Let the crust cool slightly while you prepare the filling.
To make the filling: Using the same large bowl, stir together the peanut butter, butter, confectioners’ sugar, vanilla, and salt until combined and smooth. Spread over the baked crust. Drop tablespoons of jam onto the peanut butter filling and then use a butter knife to swirl the two together. Scatter the reserved crumbs over the top.
Bake until the crumbs are deep golden brown and the filling is almost set, about 25 minutes. Set the pan on a wire rack to cool. Cut into bars while still warm. Cool completely before serving.