Yesterday was the Navy-Georgia Southern game, and I wanted to make something to bring for tailgating. So, get excited. It’s peanut butter jelly time.

People LOVE these things. One adorable midshipman who ate one yesterday looked like he had died and gone to heaven. He also made a comment that is probably not appropriate for a family blog. Use your imagination. And as some of you may know, I don’t like peanut butter that much and I never eat peanut butter and jelly sandwiches. But even *I* like these.

I obviously used my stand mixer for this. I realize some of you don’t have stand mixers, and I’m guessing it is probably fine to use a hand mixer (though I’ve never actually tried). The key, no matter what kind of mixer you’re using, is to cream the butter and sugar until they are fluffy. Not just mixed. Fluffy. I probably could have let mine go even longer, actually.

I would strongly discourage you from using natural peanut butter for this. The consistency is not the same and it can cause issues. Same with “crunchy.” Just buy an inexpensive brand of creamy peanut butter (I use Jif) and get over it.

There comes a point in this recipe where you are asked to sift together the flour, baking powder and salt. Being exceptionally lazy, I usually place a large sieve on top of a medium mixing bowl, dump the flour and such in there, and use a spoon to stir it and coax it down into the bowl. Please feel free to use a normal sifter.

As always, you don’t want to overmix the dough. But it should be well combined. It should come off the beater easily when it’s ready.

I use a spoon (and then my hands) to press down about 2/3 of the dough into a buttered baking dish. Then it’s time for the jelly.

I usually use Smucker’s seedless raspberry, but since it doesn’t come in the right size for this recipe, I use two of the small jars. This time, I only had McCutcheon’s in the pantry — and it was easier to spread than Smucker’s. So just use whatever you like.

Next, you’ll need to drop crumbles of the remaining dough on top of the jam layer. It’s easiest to use your hand to drop small pieces all over the top. But don’t worry if they don’t completely cover the jam.

Next, sprinkle chopped (salted) peanuts all over the top. You can buy the peanuts already chopped — if you can find them — or use one of those chopper dohickeys or a small food processor/blender to do it yourself.

Now, bake them and let them cool. They are very yummy warm, but they don’t hold together super well until they are completely cooled. So if you’re serving them straight out of the pan, letting them cool an hour or so is fine. If you want to cut them and put them in a container for transport, you will need to wait a little longer.

Peanut butter and jelly bars (Adapted from Barefoot Contessa at Home)
2 sticks (1/2 pound) unsalted butter at room temperature, plus more for greasing the pan
1 1/2 cups sugar
1 teaspoon vanilla
2 large eggs, at room temperature
2 cups (18 ounces) creamy peanut butter
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
18 ounces raspberry or other jam
2/3 cups salted peanuts, coarsely chopped

Preheat oven to 350. Butter a 9 x 13 x 2-inch baking pan.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow and fluffy (about two minutes). Add the vanilla and then the eggs one at a time, mixing after each. Add the peanut butter in three batches, mixing to combine after each addition. Then scrape down the sides of the bowl and mix a little more.

In a small bowl, sift together the flour, baking powder and salt. Add the flour gradually (about a third at a time), mixing on low speed after each addition until just combined.

Spread 2/3 of the dough in the prepared pan, using a spoon or knife to spread and press down evenly. Spread the jam over the dough. Drop small gobs of the remaining dough over the jam as evenly as possible. Sprinkle with the chopped peanuts.

Bake for about 45 minutes, until golden brown. Cool and cut into small squares.