Peanut butter and jelly fans, rejoice! Today is your day to celebrate – it’s National Peanut Butter and Jelly Day!
A classic combination that will never go out of style, it is said that by the time they graduate from high school, the average American child will have eaten 1,500 peanut butter sandwiches.
Ever wonder how many peanuts go into your jar of peanut butter? It takes about 540 nuts to make a standard 12-ounce jar. Americans spend almost $800 million per year on peanut butter alone.
The world’s largest peanut butter and jelly sandwich was created in 2010 in Grand Saline, TX and clocked in at 1,342 pounds. The sandwich was made from 720 pounds of bread, 493 pounds of peanut butter and 129 pounds of jelly. Now that’s a whole lot of peanut butter and jelly!
We chose to celebrate a little differently today, since peanut butter and jelly sandwiches are a regular staple in our lunches. Instead, we baked up some delicious Peanut Butter and Jelly Bars! We used Red Raspberry Jam in ours, but feel free to sub your favorite jam or jelly in place.
Peanut Butter & Jelly Bars
- 2 sticks (1 cup) unsalted butter, room temperature
- 3 cups all-purpose flour
- 1 1/2 cups white sugar
- 2 large eggs
- 2 1/2 cups Stonewall Kitchen Creamy Peanut Butter
- 1 1/2 teaspoons salt
- 1 teaspoon baking powder
- 1 teaspoon pure vanilla extract
- 1 (12.5-ounce) jar Stonewall Kitchen Strawberry Jam or Red Raspberry Jam
- 2/3 cup salted peanuts, roughly chopped
- Preheat oven to 350ºF. Grease a 9×13-inch pan with butter and line the bottom with waxed paper. Grease the waxed paper and coat the inside of the pan with flour.
- Place butter and sugar in a bowl. Beat on medium-high heat until fluffy, about 2 minutes. Add eggs, peanut butter and vanilla, and beat for 2 additional minutes, until combined.
- Stir flour, salt and baking powder together. Add to moist ingredients and mix well.
- Spoon 2/3 of the mixture into prepared pan and spread evenly. Next, evenly spread jam on top of peanut butter mixture. Then, take small amounts of remaining dough and scatter randomly over top, trying to cover most of the surface. Sprinkle with chopped peanuts.
- Bake approximately 45 minutes or until top is golden. Remove from oven and let cool completely before cutting.