Almond Butter and Jelly Bars

One nice thing about going through old recipe binders is finding old recipes that have been long forgotten.  This is one that has been hidden...and since I have been CRAVING pb&j.  It was perfect!  But with peanut allergies, I decided to make it with almond butter and almonds instead.  GOODNESS GRACIOUS!  Don't forget your tall glass of iced milk and you and your friends will be happy little campers!

Happy Happy Friday!

ALMOND BUTTER AND Jelly BARS

{Adapted from Ina Garten}

Ingredients:

• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 1 1/2 cups sugar
• 2 teaspoon pure vanilla extract
• 2 extra-large eggs, at room temperature
• 2 cups (18 ounces) almond butter.  I like the Trader Joe's brand.
• 3 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 1/2 teaspoons kosher salt
• 1 1/2 cups (18 ounces) raspberry jam or other jam
• 1/2 cup almonds, coarsely chopped

Directions:

Preheat the oven to 350 degrees F.

Grease a 9 by 13 by 2-inch cake pan.  Grease and flour the pan. {I make my own pan release}

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and almond butter and mix until all ingredients are combined.

In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the almond butter mixture. Mix just until combined. {I just threw it all in the mixer}

Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a fork. Spread the jam evenly over the dough. Pour the remaining dough evenly over the jam and use the fork to press it down over the jam. Sprinkle with chopped almonds and bake for 45 minutes, until golden brown. Cool and cut into squares.

This recipe can easily be cut into half and baked in an 8X8 pan.  Just adjust your baking time to about 35 minutes.

Shared with:  comfy in the kitchen

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