A delicious twist on the iconic back-to-school peanut butter and jelly sandwich.
Author:adapted from Real Simple Magazine
Prep Time:15 mins
Cook Time:45 mins
Total Time:1 hour
1/2 cup butter
3/4 cup sugar
1 teaspoon vanilla
1 cup creamy peanut butter
1/2 cup raspberry jelly
1/2 cup fresh raspberries
1 3/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
Line an 8-inch square baking dish with parchment paper.
Cream the butter and sugar with an electric mixer. Add the egg and vanilla, continue mixing until well combined. Add the peanut butter and continue mixing. Slowly add the flour, baking powder and salt. Mix until just combined. Dough will be thick and crumbly.
Press 3/4 of the dough into the parchment lined pan.
In a small bowl, combine the raspberries and the jelly. Spread the mixture evenly over the dough.
Drop the remaining dough in clumps over the jelly mixture.
Bake at 350 degrees for 35 – 40 minutes until the top is golden brown.