These are a wonderful square, like thick moist peanut butter cookies wraped around a jammy center. The recipe makes a large batch, great for sharing.
Ingredients
1 c butter or margarine
3 c flour
2 eggs
2.5 c smooth peanut butter
1 tbsp vanilla
1.5 c raspberry jam (and a squirt of lemon if your jam’s really sweet)
1 c butter or margarine
3 c flour
2 eggs
2.5 c smooth peanut butter
1 tbsp vanilla
1.5 c raspberry jam (and a squirt of lemon if your jam’s really sweet)
Directions
Preheat oven to 350. Grease and flour a 9x13 pan.
beat butter and sugar until fluffy, or you loose patience with it. add eggs, vanilla, and peanut butter, mix well. Add flour a cup at a time and stir to incorporate. It will be crazy spoon-breakingly thick, but work careful or use a stand mixer.
spread ½ to 2/3 of the mix in the pan, top with jam, then use 2 spoons to dollop the remaining peanut butter on top.
bake until set and golden, about 45 minutes according to Martha Stewart. Transfer to a wire rack to cool and cut into pieces.,
Preheat oven to 350. Grease and flour a 9x13 pan.
beat butter and sugar until fluffy, or you loose patience with it. add eggs, vanilla, and peanut butter, mix well. Add flour a cup at a time and stir to incorporate. It will be crazy spoon-breakingly thick, but work careful or use a stand mixer.
spread ½ to 2/3 of the mix in the pan, top with jam, then use 2 spoons to dollop the remaining peanut butter on top.
bake until set and golden, about 45 minutes according to Martha Stewart. Transfer to a wire rack to cool and cut into pieces.,
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