Prep: 20 min., Bake: 52 min., Cook: 25 sec., Cool: 1 hr. Be sure to sprinkle the peanut topping around the edges of the pan to seal in the jelly mixture.


Recipe Summary test

makes 24 servings


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350° . Line bottom and sides of a 13- x 9-inch pan with heavy-duty aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.

  • Cut 1 cup butter into small pieces. Pulse butter pieces, all-purpose flour, and powdered sugar in a food processor 5 to 6 times or until mixture is crumbly. Press mixture into bottom of prepared pan.

  • Bake at 350° on an oven rack one-third up from bottom of oven 22 to 24 minutes or just until golden brown.

  • Meanwhile, whisk together jelly, peanut butter, and 1/4 cup peanut flour in a small bowl until smooth.

  • Microwave remaining 1/4 cup butter in a microwave-safe bowl at HIGH 25 seconds or until melted. Stir in peanuts, next 4 ingredients, and remaining 1/2 cup peanut flour until well blended and crumbly.

  • Spread jelly mixture over crust, leaving a 1/2-inch border. Sprinkle peanut mixture around edges of pan and over jelly mixture.

  • Bake at 350° for 30 minutes or just until jelly mixture begins to puff. Cool completely in pan on a wire rack (about 1 hour).

  • Carefully and quickly lift baked bars from pan, using foil sides as handles. Place on a cutting board, and cut into 24 bars.

  • Note: We tested with 12% fat light roast peanut flour.

Nutrition Facts

298 calories; fat 19g; saturated fat 8g; mono fat 7g; poly fat 3g; protein 6g; fiber 2g; calcium 17mg; sodium 149mg; iron 1mg; cholesterol 25mg.