This recipe was a particular favorite in the Toronto Blue Jays Media trailer during Spring Training with sports writers and staff.
Mom catered lunch to the Blue Jays media and administrative staff in Dunedin from 1977 to 1987. Writers fought to get that Blue Jays assignment because of her food. Below is one of many articles written by sport’s writers, many of whom are famous today about their experience in her Press Trailer. She was the ultimate hostess.
My favorite comment was, “…and you won’t need to reach for the Rolaids!”
I hope you enjoy her Peanut Butter Jelly Bar recipe as much as we do!
- Wet Ingredients/
- 2 sticks unsalted sweet cream butter at room temperature + a little extra to grease your pans
- 1 ½ cups of granulated sugar
- 2 ½ cups of your favorite smooth peanut butter 2 large eggs at room temperature
- 1 teaspoon Pure Vanilla Extract
- Dry Ingredients/
- 3 cups All-Purpose flour + a little extra to flour your pans
- 1 teaspoon salt
- 1 teaspoon baking powder
- Assembly Ingredients/
- 1 ½ cups of your favorite jam
- 1 cup salted peanuts chopped roughly
- Pre-heat your oven to 350 degrees.
- Using a little ‘extra butter’ grease a 9 x 13” baking pan with butter then put a bit of ‘extra’ AP flour (approx. 1- 2 Tablespoons) in the pan lightly coating the bottom and the sides with the flour, tipping and tapping the pan to get the flour to adhere. Add more if you need to, and dump out any flour that did not stick. Once greased and floured set it aside.
- Using a mixer with a paddle attachment (not the whisk), a standard electric or hand-held mixer place the butter and sugar in the mixing bowl beating it on medium-high until blended and fluffy (approx. 2-3 minutes).
- Lower to medium speed and add eggs and peanut butter, beat on medium speed for another couple of minutes.
- In a separate bowl mix together your dry ingredients: the salt, baking powder and flour.
- Add the dry ingredients a cup at a time to the mixer on low-speed until the dry ingredients are incorporated into your wet ingredients, being careful to not over-beat your batter.
- Add vanilla.
- Spread ⅔’s of the peanut butter mixture into your prepared pan, spreading it evenly.
- Spoon your jam evenly across the top of the peanut-butter mixture.
- Take the remaining ⅓ of peanut-butter mixture and drop large spoonfuls on top of the jam layer. You can smush it down to spread it a little but do not worry about completely covering the jam, leave some showing here and there.
- Sprinkle the top with your coarsely chopped peanuts.
- Place pan in the center of the pre-heated oven for approximately 45 minutes.
- Check at 30 minutes to see how they are doing. They should feel slightly firm in the middle.
- When they are done transfer the pan to a wire rack to cool. Once they have cooled cut them into squares with a serrated knife.
Recreating memories for the kids with MeeMaw’s recipes.
My kids warm their Peanut Butter Jelly Bars in the microwave and eat them with an ice-cold glass of milk or Breyer’s Vanilla They tell me they think of her when I make them; Sharing Mom’s Peanut Butter Jelly Bar recipe with you is one more way I can honor her memory. I hope you love them as much as we do. Please let me know what you think!
With a smile, Carlyn 🙂