Almond Butter & Jam Bars
We firmly believe that the best peanut butter and jelly sandwiches are the ones that someone else makes for you. (Thanks, Mom!) That goes for baked treats, too. So imagine our delight when these gorgeous bars rolled out of the test kitchen. They’re ridiculously good — not too sweet, perfectly jammy, and nutty as all get out.
We love the texture: Chewy in the middle, crispy-crunchy at the sides. Our crack team of tasters got into a little bit of a debate over which was better, the middle or the sides, which turned into a little bit of a tug of war as people went for their favorites. These bars will turn you into a kid again.
In that spirit, make them for the ones you love — and serve them with a great, big glass of cold milk.
Our tip: If you’re making these bars for the kind of kid, big or little, who likes to eat spoonfuls of nut butter right out of the jar, make a double batch. They’ll disappear.
2 cups light brown sugar, firmly packed
1 cup unsalted butter, melted and cooled
1 cup almond butter, room temperature, divided
1 tsp baking powder
½ tsp kosher salt
2 large eggs, room temperature
2 tsp vanilla extract
2 ½ cups all-purpose flour
¾ cup raspberry jam
Preheat the oven to 350°. Line a baking pan measuring 9 x 13 inches with parchment paper, letting the excess hang over the sides of the pan.
In a large bowl, whisk together the brown sugar, melted butter, ½ cup of the almond butter, baking powder, and kosher salt until combined.
Add the eggs, one at a time, whisking well after each addition. Whisk in the vanilla extract.
Stir in the flour just until combined.
Spoon the batter into the prepared baking pan and use a spatula to spread it evenly.
Drop the room temperature almond butter and the raspberry jam across the top of the batter in alternating tablespoonfuls.
Using the tip of a small offset spatula, swirl the almond butter and jam together to create a marbled effect. (It is fine to pull through some of the batter; it will only make your design prettier.)
Bake the bars for 35 to 40 minutes. Set them on a wire rack, and let them cool completely in the pan.
Using the excess parchment paper as handles, remove the bars from the pan, and cut them into 12 servings. They can be stored in an airtight container for up to 3 days.
Recipe adapted from: Bake from Scratch