I’ve always been a fan of peanut butter. I could eat it straight out of the jar, with apple slices, in a pie, on a gooey-gobbler, but I’m pretty sure this recipe takes the cake.
If you’re a pb fan, make this recipe and I promise you won’t be disappointed.
1 stick unsalted butter at room temperature
1/2c raspberry jam
1/2c fresh raspberries, mashed
1 3/4 cups flour
1/2 tsp salt
1/2 tsp baking powder
1 tsp vanilla extract
1c crunchy peanut butter
Heat oven to 350 degrees. Butter an 8-inch square baking dish. Line with parchment paper.
Combine the jam and raspberries in a small bowl. In a separate bowl, whisk together the flour, salt and baking powder.
Beat the butter and sugar with an electric mixer on medium-high until light and fluffy, 2-3 minutes. Add the egg and vanilla and beat until combined. Add the peanut butter and beat until combined.
Gradually add the flour mixture, mixing on low until just combined. Press half the dough into the prepared dish. Top with the raspberry mixture. Add the other half of the dough on top.
Bake until the top is golden brown, 35-40 minutes.
Cool in the dish for 30 minutes, then cut into squares.
Tip: Enjoy with vanilla ice cream for dessert or eat for breakfast – it has fruit and pb so it’s totally okay!