Peanut Butter and Jelly Bars

Preheat oven to 375 degrees F. Spray a 9-inch square pan with cooking spray. Line wax paper (or parchment paper) over the cooking spray and use your hands to “seal” the paper to the pan (make sure there is some overhang of paper over the two ends of the pan – you’ll use this as a handle to remove the bars from the pan when done). Spray the paper with cooking spray – make sure to coat the bottom and sides of the pan.

In a food processor, combine the flour, sugar, and salt. Turn on the food processor and mix thoroughly. Using one stick of butter at a time, cut into 1-inch chunks and place the chunks into the food processor. Pulse 5-6 times and then add the next chunk. Cut up the other stick and do the same. Pulse just until the butter is pea sized and dough starts to form.

In a large bowl, combine the slightly beaten egg and vanilla. Add the dough and mix just until incorporated. Reserve 1 cup of the dough mixture for topping. (DO NOT press dough into the cup—just lightly scoop dough in). Press the rest of the dough into the bottom of the greased pan. You will need to work a bit with the dough to evenly press it into the pan.

Spread the jelly (or jam or preserves) over the crust layer.

In a separate bowl, combine the reserved 1 cup of dough and the peanut butter chips until thoroughly combined. Break apart, or crumble the mixture over the jelly layer. (This amount should cover the entire pan, as a ‘crumb topping’).

Bake for 45-50 minutes, until top is golden brown. Cool on a wire rack. When ready to serve, take a knife and run it around the inside edge of the pan to loosen. Using the wax paper, take bars out of pan and place onto a cutting board. Cut into bars and serve.