Childhood in a cookie

I would like to thank my friend, Jessica, for having a birthday this week. And America for turning Cinco de Mayo into a holiday. And for any other excuse to get together with friends and celebrate.

OK fine, you’re right. We don’t ever need an excuse, do we?

Jessica has a sailboat and invited us to come celebrate her birthday on this lovely vessel. It was a hysterical outing, and thanks to the 12 layers of long underwear and wool we had donned, warm and intimate. She should have birthdays more often.

What better way to celebrate a birthday than to reconnect with your inner child?  That’s where this dessert comes in. Peanut butter and jelly is a foundational part of every child’s growing experience. Thank goodness I wasn’t born allergic to peanuts (my condolences to those less fortunate).

Let me tell you, I was disappointed with these bars when they first came out of the oven.  I thought they were dry and bland. Rather than throwing them out, I tossed them in the freezer overnight. Next day, they had transformed! Moist, and flavorful, it was like eating an entirely different cookie!  Warning--these guys are rich. I suggest cutting them pretty small.

Peanut Butter and Jelly Bars
Adapted from Food Network - Ina Garten

1/2 pound (2 sticks) unsalted butter, at room temperature

1 1/2 cups sugar

1 teaspoon pure vanilla extract

2 extra-large eggs, at room temperature

2 cups (18 ounces) creamy peanut butter

1.5 cups all-purpose flour

1.5 cups whole wheat flour

1 teaspoon baking powder

1 1/2 teaspoons kosher salt

1 1/2 cups (18 ounces) raspberry jam or other jam

2/3 cups salted peanuts, coarsely chopped

Directions
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. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.