Peanut Butter and Jelly Bars

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 0.7 cup roasted peanuts salted coarsely chopped
• 1 large eggs 
• 0.8 cup brown sugar packed ()
• 0.8 cup grape jelly 
• 0.8 cup creamy peanut butter 
• 1.5 cups unbleached all purpose flour 
• 0.5 cup butter unsalted room temperature (1 stick)
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• oven
• whisk
• baking pan
• hand mixer
• aluminum foil

Directions

1. Preheat oven to 350°F. Line 8 x 8 x 2-inch metal baking pan with heavy-duty foil, leaving 2-inch overhang around edges and pressing firmly into corners and up sides of pan. Coat foil with nonstick spray.
2. Whisk flour, baking powder, and 1/4 teaspoon salt in small bowl. Using electric mixer, beat peanut butter, sugar, and butter in large bowl until smooth.
3. Add egg and vanilla; beat on low speed until smooth.
4. Add flour mixture; beat on low speed just to blend.
5. Transfer half of dough to prepared pan (about scant 1 1/2 cups).
6. Place remaining dough in freezer for 10 minutes. Using fingertips, press dough evenly ontobottom of pan.
7. Spread jelly over in even layer.
8. Remove dough from freezer; using fingertips, break into grape-size pieces and scatter over jelly layer.
9. Sprinkle chopped nuts over.
10. Bake bars until top is golden brown, about 30 minutes. Cool bars completely in pan on rack.
11. Using foil overhang as aid, lift bars from pan. Gently peel foil from edges.
12. Cut into 16 squares. DO AHEAD: can be made 3 days ahead. Store airtight at room temperature.