plus a little bit of jam

by Isobel

I never like making the same thing over and over again – I think I feel like it seems lazy… – so I decided I needed to try something new with a peanutbutter blondie recipe. Obviously adding jam isn’t really all that original, but I had never tried it before, and it’s kind of fun to bit into something and find something completely different on the inside, so I gave it a whirl, and considering someone (yes, you know who you are) ate three, I’d say that’s a pretty good recommendation. (gotta love it when that happens)

Peanutbutter Jelly Bars (makes 24 bars)

1 1/2 cup creamy peanut butter

2/3 cup canola oil

2 cups brown sugar

1/2 cup + 2 Tbsp soymilk

1 1/2 Tbsp vanilla extract

2 cups whole wheat pastry flour

1 1/2 tsp salt

1 tsp baking powder

1 1/2 cup raspberry jam

(1) Preheat oven to 350 degrees F. Line a muffin tin with muffin papers. (2) With an electric mixer (or a wooden spoon and some muscle), mix together peanut butter, oil, sugar and vanilla until smooth. Add soymilk and mix to combine. (3) Add flour, salt and baking powder and mix until evenly combined (use your hands if that’s easier). (4) Take 1/2 of the dough and divide it evenly between each muffin cup, then press down into the bottom, spread evenly. (5) Place about a tablespoon of jam into the center of each dough-lined muffin cup. Don’t use too much or it will just ooze everywhere. (6) With the remaining dough, divide evenly, roll each piece into a ball and flatten to fit the muffin cups. Place the flat dough on the top of the jam and press down lightly to seal jam inside. (7) Bake ~22-25 minutes, until the tops are golden. Let cool before serving.