AUNT Chubby BARS
- 20m Prep Time
- 40m Cook Time
- 1h 0mReady In
Thick and chubby peanut butter and jelly bars with a buttery crust, raspberry jam, and peanut butter batter, baked until golden.
Ingredients
- 3 cup all-purpose flour
- 1 1/2 tsp kosher salt
- 1 tsp baking soda
- 1 cup unsalted butter at room temperature
- butter for greasing
- 1 1/2 cup sugar
- 2 large eggs at room temperature
- 1 extra-crunchy peanut butter
- 1 tbsp vanilla extract
- 2 cup raspberry freezer jam or jarred raspberry preserves
Nutrition (per serving, estimated)
Estimated based off 8 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 11.2 mg
- Iron: 1.23 mg
- Magnesium: 7.88 mg
- Phosphorus: 44.4 mg
- Potassium: 46.2 mg
- Zinc: 0.29 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 3 cup all-purpose flour
- 1 1/2 tsp kosher salt
- 1 tsp baking soda
- 1 1/2 cup sugar
- 1 extra-crunchy peanut butter
- 1 tbsp vanilla extract
- 2 cup raspberry freezer jam or jarred raspberry preserves
Prepare
- 1 cup unsalted butter, at room temperature
- butter, for greasing
- 2 large eggs, at room temperature
Let's Cook
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Step 1.
Preheat the oven to 350°F. Butter a 10-inch square pan.
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Step 2.
In a large bowl, sift together 3 cups all-purpose flour, 1½ teaspoons kosher salt, and 1 teaspoon baking soda. Set aside.
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Step 3.
In the bowl of a stand mixer fitted with the paddle attachment, cream 1 cup (2 sticks) unsalted butter (at room temperature) and 1½ cups sugar on medium-high speed until light and fluffy. Add 2 large eggs (at room temperature) one at a time, scraping down the bowl after each addition. Add the entire jar (16.3 ounces) of extra-crunchy peanut butter and 1 tablespoon vanilla extract; mix until combined. Reduce speed to low and gradually add the flour mixture, mixing just until incorporated—do not overmix.
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Step 4.
Using a small offset spatula or your fingers, spread a little more than half of the batter evenly into the bottom of the prepared pan, pressing it to form a crust that comes about 1 inch up the sides. Spread 2 cups raspberry freezer jam or preserves over the crust.
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Step 5.
Top with the remaining batter: tear off pieces about 2 inches square, flatten them slightly, and arrange them over the jam like a puzzle, leaving some gaps (the top does not need to be completely covered).
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Step 6.
Bake until golden brown, 35 to 40 minutes. Cool completely in the pan on a wire rack before cutting into 16 bars—cooling allows the bars to set so the jam doesn't ooze out.