Cook the Book: Peanut Butter and Jelly Bars Recipe

Ingredients

• For the sweet pastry dough:
• 1/4 cup granulated sugar
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes
• 1 large egg
• For the peanut butter filling:
• 1 cup (2 sticks) unsalted butter, at room temperature
• 2 cups smooth peanut butter or 1 cup smooth peanut butter and 1 cup chunky peanut butter
• 1 3/4 cups confectioners’ sugar
• 1/2 teaspoon pure vanilla extract
• For the crumb topping:
• 3/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/3 teaspoon cinnamon
• 1/3 cup firmly packed dark brown sugar
• 2/3 cup rolled oats
• 6 tablespoons (3/4 stick) cold unsalted butter, cut into 1/2-inch pieces
• For the assembly:
• 2 heaping cups good-quality jelly or preserves

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