It was one of those moments when I see a photo in a magazine and think it looks really good - then check for what crazy ingredients might be needed - in this case I had everything so why not try it?
The whole thing came together and once cooled tasted like a warm peanut butter cookie with a touch of sweetness from the grape jam (use whatever flavor is your favorite) Delicious! Try this!
the original recipe is in the current issue of bon appetit magazine
YOU WILL NEED:
8x8x2 metal baking pan
large sheet of aluminum foil
nonstick vegetable oil spray
1 1/2 cups flour
1/2 teaspoon baking powder
3/4 cup peanut butter (original recipe calls for smooth - but i used chunky)
3/4 cup brown sugar
1 stick butter - at room temperature
1 large egg
1 teaspoon vanilla extract
3/4 cup jelly or jam (i ended up only using little more than 1/2 cup)
2/3 cup chopped salted roasted peanuts (i skipped this since i used chunky peanut butter)
TO DO:
oven to 350
Line the square baking pan with the aluminum foil leaving about a 2 inch overhang all around the edge. Spray with the non-stick spray and set aside. Using an electric mixer beat the peanut butter, sugar,and butter until smooth. Add egg and vanilla - mix well. Turn mixer to low and add the flour in 1/2 cup increments - then add the baking powder. Beat just until all is blended.
Transfer half the dough to the prepared pan and then put the rest in the freezer for about ten minutes (long enough for me to wash the dishes) the dough currently in the pan needs to be evenly pressed all around - including the corners. Then spread the jelly to evenly cover the top of this first layer of dough. Then grab the rest of the dough from the freezer and drop little pieces all over the top of the jelly - use all of the remaining dough.
If you are doing the 2/3 cup peanuts step - sprinkle them over the top now.
Pan into the oven 25 - 30 minutes. Till top is golden brown.
Let cool completely in the pan on a rack before removing and trying to cut.
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