On the heels of Father's Day my son had his stepping up celebration. True I am proud of my son and all his accomplishments, but it is so sad to think that this year has come to a close and the wonderful class he had, with all his friends and the most wonderful teacher, is ending. The ceremony was so cute. The kids sang a number of songs and were each awarded a certificate, with Pomp and Circumstance playing. I cried.
I saw PB&J bars over at Joanne's blog and knew I'd have to try them. I ended up going with the Bon Appetit recipe only because it makes enough for an 8x8 pan - the pan I own. They are super yummy - and not too sweet. The perfect treat for stepping up to any occasion.
Almond Butter and Raspberry Jam Bars
Makes 8x8 pan of bars, adapted from Bon Appetit
- 1 1/2 cupswhite whole wheat flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup smooth almond butter
- 3/4 cup golden brown sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup raspberry jam(preserves is nicer)
- 2/3 cup coarsely chopped salted roasted peanuts
- Preheat oven to 350°F. Line 8x8x2-inch metal baking pan with parchment paper, leaving 2-inch overhang around edges and pressing firmly into corners and up sides of pan.
- 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. Add egg and vanilla; beat on low speed until smooth. Add flour mixture; beat on low speed just to blend. Transfer half of dough to prepared pan (about scant 1 1/2 cups). Place remaining dough in freezer for 10 minutes. Using fingertips, press dough evenly onto bottom of pan. Spread jam over in even layer. Remove dough from freezer; using fingertips, break into grape-size pieces and scatter over jam layer. Sprinkle chopped nuts over.
- Bake bars until top is golden brown, about 30 minutes. Cool bars completely in pan on rack.