• the217
• Food + Drink
• Celebrate National Peanut Butter Month

Related Media

Related Articles

• June 12: National Peanut Butter Cookie Day
• Easiest peanut butter fudge
• Peanut butter banana sandwiches

Peanuts have been ground in Africa and China for centuries, but it was not until the 1800s that the recipe was tweaked to develop a spreadable paste. Peanut butter is now an American staple, and a cheap source of protein for many vegetarians. According to http://peanutbutterlovers.com, we eat enough peanut butter per person every year to coat the entire floor of the Grand Canyon.

Despite its sweet taste, peanut butter can be used in many savory dishes and incorporated into a marinade or crust for many meat dishes. It’s also a quick add to sauces, especially for those used in Thai noodle dishes. In fact, peanut butter is easily paired with a range of dishes.

Peanut butter seems to conjure up two competing frames, each of which is equally as iconic in American life: peanut butter and elementary school, and the sensuous pairing of peanut butter and chocolate. A discussion of peanut butter would surely not be complete without mention of chocolate. The two ingredients perfectly complement one another are put together in countless desert recipes and candy bars. Some people are known to go crazy over the pairing. In a 2002 episode of Survivor, contestants even stripped down to their skivvies in exchange for Oreos and peanut butter.

Put a sweet twist on your favorite childhood lunch staple with Ina Garten’s recipe, courtesy of http://foodnetwork.com

Peanut Butter and Jelly Bars

Ingredients

» ½ lb. (2 sticks) unsalted butter,

at room temperature

» 1 ½ cups sugar

» 1 teaspoon pure vanilla extract

» 2 extra-large eggs, at room temperature

» 2 cups (18 oz.) creamy peanut butter

» 3 cups all-purpose flour

» 1 teaspoon baking powder

» 1 ½ teaspoon kosher salt

» 1 ½ cups (18 oz.) raspberry jam or other jam

» ⅔ cups salted peanuts, coarsely chopped

Directions

1. Preheat the oven to 350 degrees fahrenheit.

2. Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.

3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.

4. In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.

5. Spread ⅔ of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don’t worry if all the jam isn’t covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.