Peanut Butter and Jelly Bars

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature
• 3 cups all-purpose flour, plus more for pan
• 1 1/2 cups sugar
• 2 large eggs
• 2 1/2 cups smooth peanut butter
• 1 teaspoon pure vanilla extract
• 1 teaspoon baking powder
• 1 1/2 cups strawberry jam, or other flavor

Directions

1. Preheat oven to 350 degrees Fahrenheit. Grease a 9x13-inch baking pan, and line the bottom with parchment paper. Grease the parchment, dust with flour, and tap out excess.
2. Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until fluffy, about 2 minutes. With the mixer running, add eggs, peanut butter, and vanilla; beat until combined, about 2 minutes. Whisk together flour and baking powder. Add to the butter mixture, and beat on low speed until combined.
3. Transfer two-thirds of mixture to prepared pan; press down evenly on the bottom of the pan and about 1/2 inch up the sides (this is to prevent the jam from burning). Using an offset spatula, spread jam on top of peanut-butter mixture. Make sure the jam does not go over the peanut-butter "crust" on the sides. Crumble remaining third of peanut-butter mixture on top of the jam.
4. Bake until golden, 45 to 50 minutes, rotating halfway through. Transfer to a wire rack to cool. Run knife around edges and refrigerate, 1 to 2 hours. Cut into about 36 bars. Bars can be stored at room temperature up to 3 days.

Note: If you notice the peanut butter bars' bottom crust is "doughy" or a bit undercooked after you bake it, place the room temperature bars on a cookie sheet and bake for another 5 to 6 minutes.