Disclosure: I am a member of the KraftHeinz #WhatsCooking crew As such, I receive compensation for discussing things like Peanut Butter and Jam Squares. All opinions about the level of deliciousness are my own.
Peanut butter, for most people, brings back fond childhood memories. For many, the first cookies we made were the 3 ingredient ones from the side of the Kraft Peanut Butter Jar. These PB&J Squares wrap all of those memories up into a hand held bit of nostalgia.
The original Kraft recipe calls for strictly smooth peanut butter. In this case, I’d say these kitchen experts have no idea what they’re talking about. Crunchy peanut butter is clearly the way to go. In all seriousness, I haven’t met a peanut butter recipe where smooth or crunchy can’t be interchanged seamlessly.
The batter is exceptionally thick and sticky – just what you’d expect from a good peanut butter. Be prepared to press it into the pan with your fingers or a spatula that has been sprayed with a non-stick spray.
The jam can be a bit tough to spread, especially if it has been in the fridge. Heating it for a few seconds definitely makes it easier to use. But remember: that’s mostly sugar in there. Don’t heat it longer than 10 seconds at a time before stirring to check for consistency.
Drop the top layer by spoonfuls, similar to the method you’d use for the top of a biscuit-topped cobbler. Don’t worry about the bits of jam still peeking through – things will sort themselves out in the oven.
Peanut Butter & Jam squares
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- 1/2 cup butter, room temperature
- 1/2 cup Kraft Peanut Butter Crunchy is Definitely the best
- 1 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 egg
- 1/2 cup strawberry jam
- 1/4 cup peanuts, chopped optional
Preheat oven to 350 F
Line 9X9 pan with parchment, enough to hang over the sides. Set aisde
Using an electric mixer, cream together butter, peanut butter, and sugars
Add egg and baking powder. Mix well
Mix in flour
Press approximately 2/3 of the batter into the bottom of the lined pan
Spread jam on the batter base
Drop remaining batter evenly across the top of the jam
Bake 40 minutes or until just cooked through
Allow to cool before lifting from pan to cut