If you’re guessing that this is just a kid’s dessert, guess again!!!
Last month I had the opportunity to visit my sweet sister, Annie. Earlier on the day I arrived, she’d stopped at a wonderful little bakery and purchased some treats. Almost as soon as I walked in the door, she said “you have to try a bite of this!!!” She held out a somewhat uninteresting looking little cookie bar. Before I tried it, I asked her what is was she was so excited about (sometimes she plays tricks on me!) and she replied, “a peanut butter and jelly bar”.
Thanks Annie, for the inspiration and for always being an encouragement to me!
- For the crust:
- ¾ cup butter
- 1/4 cup sugar
- 1 large egg yolk
- 2 cups flour
- 1 teaspoon salt
- For the peanut butter layer:
- 8 ounces cream cheese
- 1/4 cup sugar
- 1 14- ounce can sweetened condensed milk
- 2 large eggs
- ½ cup peanut butter
- 3/4 cup jam I used my Strawberry Pineapple Freezer Jam but any jam you like will be fine.
- For the crumb topping:
- 1 cup flour
- ⅔ cup sugar
- ½ teaspoon salt
- ½ cup butter melted
Preheat oven to 350˚.
For the crust, cream the butter and sugar. Add egg yolk, flour and salt. Mix with a mixer until all flour is incorporated and small clumps form, scraping down sides of bowl several times while mixing. Pat into a 9x13 rectangular pan or a 9-10 inch spring form pan (no need to grease). Set aside.
For the peanut butter layer, place cream cheese, sugar and peanut butter in a mixing bowl. Mix on medium speed for about 3 minutes or until light and fluffy, scraping sides of bowl occasionally Add sweetened condensed milk ; beat for another minute. Add eggs and beat 1 more minute.
For crumb topping, mix the sugar, flour and salt. With a fork, stir in the melted butter until large crumbs form (if topping is too wet, add a tablespoon of flour till large crumbs form).
Pour peanut butter filling into prepared crust. Cover pan with foil and bake for 15 minutes, then remove from oven and gently dollop jam over top of cream cheese layer. Spread gently to cover surface, then sprinkle with crumb topping.
Bake 25-30 minutes longer for spring form pan, 20-25 for rectangular pan, or until golden brown. Cover with foil if browning too quickly.
Let cool and refrigerate for at least 2-3 hours. Remove from refrigerator one hour before serving and cut into slices or squares.
If using a spring form pan, keep a piece of foil underneath it to catch any drips.
Serve small slices dolloped with a bit of whipped cream and pretend you are a kid again!!