Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 1 cup (250g) creamy peanut butter
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (150g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 2 1/2 cups (312g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1 1/2 cups (340g) fruit jam or jelly
  • 1/2 cup (70g) roasted peanuts, roughly chopped

Instructions:

  1. Preheat your oven to 180°C (350°F) and line your 20x20cm pan with parchment paper.
  2. Cream the Fats: Beat 225g of softened butter, 250g of creamy peanut butter, 150g granulated sugar, and 150g brown sugar until pale and very light. Note: This takes about 3 full minutes.
  3. Incorporate Aromatics: Add the egg and 1 tsp vanilla extract, beating until the mixture looks velvety and smooth.
  4. Whisk Dry Goods: In a separate bowl, stir together 312g flour, 1 tsp baking powder, and 1/2 tsp sea salt.
  5. Combine: Gradually add the flour mixture to the wet ingredients. Mix on low until a soft, slightly crumbly dough forms.
  6. Form the Base: Press exactly two thirds of the dough into the bottom of the prepared pan. Press firmly until it forms an even, solid layer.
  7. Apply the Jam: Spread 340g of jam over the base, leaving a 1cm border around the edges. Note: This prevents the jam from burning against the pan sides.
  8. The Crumble Finish: Crumble the remaining dough over the top of the jam in small chunks. Sprinkle with 70g of chopped peanuts.
  9. The Final Bake: Bake for 35 minutes until the top is golden brown and the jam is bubbling slightly.
  10. The Hardest Part: Remove from the oven and let cool completely in the pan for 1 hour until the bars are firm to the touch.