Holy cow, is time flying by just as quickly for everyone else as it is for me?  Seriously, wasn’t it just Christmas?

Anyhoo, this is my fifth month participating in the Improv Challenge, hosted by Kristen over at Frugal Antics of a Harried Homemaker.  If you haven’t heard about the Improv Challenge, each month participants are assigned two ingredients to pair together to create a fun, new recipe. This month’s ingredients were peanut butter and jelly.  These are top ingredients in my household, since I live with toddler and a husband who goes through a jar of peanut butter once a week.

Yep, once a week.

If I ate like that, I’d weigh like a billion pounds.

On the flip side, he also eats a bag of carrot sticks every week.  He eats them as a “snack.”

Um, a “snack” is a something like scarfing a couple of The Domestic Rebel’s Monster Cookie Cups or stuffing one of Crazy for Crust’s Chocolate Dipped Peanut Butter Donuts in my mouth when no one is looking.  A “snack” is not carrot sticks, okay?  Carrot sticks are something that I eat because I think I should, not because I’m over the moon for them.

These peanut butter and jelly bars, though?  Totally a snack.

Peanut Butter {and Peanut Butter Cup} and Jelly Bars
  • 1 stick butter
  • ¾ cup sugar
  • 1 large egg
  • ½ teaspoon vanilla extract
  • 1 cup peanut butter
  • 1½ cups flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1½ cups jam (I used blueberry)
  • ⅔ cups chopped peanuts
  • ⅔ cups chopped peanut butter cups
  1. Preheat oven to 350 and spray a 9x13 pan with non-stick cooking spray.
  2. In a large bowl, cream together butter and sugar with an electric mixer. Lower speed and add egg, vanilla and peanut butter. Beat until combined.
  3. In another bowl, sift together flour, baking powder and salt. Slowly add to the peanut butter mixture; mix until just combined. Set aside ½ cup dough.
  4. Press remaining dough into the bottom of your prepared pan. Use your fingers--it's fun!
  5. Spread jam over the dough. Crumbled reserved dough on top, and sprinkle with peanuts and peanut butter cups.
  6. Bake for 45 minutes, or until golden and bubbling.

Check out my previous Improv entries:

Buffalo Chicken Potato Skins with Blue Cheese and Cheddar Cheese
Carrot Cake Cookies with Dulce de Leche Buttercream
Lemon Cream Cupcakes with Raspberry Cheesecake Buttercream
Cranberry Muffins with Eggnog Cream

I’m linked up at these great parties this week: Crazy Sweet Tuesdays, Trick or Treat Tuesdays, Tasty Tuesdays, Totally Tasty Tuesdays, Cast Party Wednesday, Whip it Up Wednesdays, Eat, Pray {Read}, Love, Sweet Treats Thursday, Mrs. Fox’s Sweets, Kitchen Fun with My 3 Sons, Itsy Bitsy Paper, Crumbs and Chaos, I’m Lovin’ It Fridays, and Weekend Potluck!