When was the last time you had a peanut butter and jelly sandwich? If it was within the last week, you're doing everything right. Unfortunately for me, it's been months. Baking to the rescue.

I'm a PB&J purist. I like non-natural peanut butter (anything that goes in the fridge and requires stirring - NO). I'd also rather eat my own hand than have grape jelly. Strawberry is really the only flavor in my eyes for the task. If that's not you though, follow your almond-butter-apricot-preserves-heart.


1/2 cup butter (1 stick), softened

3/4 cup sugar

1 teaspoon vanilla

1 egg

1 cup crunchy peanut butter

1 1/2 cups flour

1/2 teaspoon baking powder

1 teaspoon salt

3/4 cup jam

1/2 cup salted peanuts, coarsely chopped


  1. Preheat oven to 350 degrees. Grease a 9x9 baking pan. Set aside.
  2. Using a mixer, cream together butter and sugar until fluffy, about two minutes. Mix in vanilla, egg and peanut butter until well-combined. Add flour, baking powder and salt, stirring with a wooden spoon or spatula until just combined.
  3. Press 2/3 of mixture into prepared pan. Spread jam over top. Mix peanuts into remaining mixture with your hands or a fork. Crumble over the jam layer. 
  4. Bake for 30 minutes. Allow to cool for 20 minutes before slicing.

Recipe from Everyday Occasions