Thursday, June 19, 2014

almond butter and raspberry jam bars

On the heels of Father's Day my son had his stepping up celebration. True I am proud of my son and all his accomplishments, but it is so sad to think that this year has come to a close and the wonderful class he had, with all his friends and the most wonderful teacher, is ending. The ceremony was so cute. The kids sang a number of songs and were each awarded a certificate, with Pomp and Circumstance playing. I cried.

I saw PB&J bars over at Joanne's blog and knew I'd have to try them. I ended up going with the Bon Appetit recipe only because it makes enough for an 8x8 pan - the pan I own. They are super yummy - and not too sweet. The perfect treat for stepping up to any occasion.

Almond Butter and Raspberry Jam Bars
Makes 8x8 pan of bars, adapted from Bon Appetit

  • 1 1/2 cupswhite whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup smooth almond butter
  • 3/4 cup golden brown sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup raspberry jam(preserves is nicer)
  • 2/3 cup coarsely chopped salted roasted peanuts
  1. Preheat oven to 350°F. Line 8x8x2-inch metal baking pan with parchment paper, leaving 2-inch overhang around edges and pressing firmly into corners and up sides of pan.
  2. Whisk flour, baking powder, and 1/4 teaspoon salt in small bowl. 
  3. Using electric mixer, beat peanut butter, sugar, and butter in large bowl until smooth. Add egg and vanilla; beat on low speed until smooth. Add flour mixture; beat on low speed just to blend. Transfer half of dough to prepared pan (about scant 1 1/2 cups). Place remaining dough in freezer for 10 minutes. Using fingertips, press dough evenly onto bottom of pan. Spread jam over in even layer. Remove dough from freezer; using fingertips, break into grape-size pieces and scatter over jam layer. Sprinkle chopped nuts over.
  4. Bake bars until top is golden brown, about 30 minutes. Cool bars completely in pan on rack. 


  1. If I hadn't been sending these off to someone, an 8x8 pan would definitely have been more appropriate haha. I love that you used almond butter! And congrats to your son! The whole thing was bittersweet, I'm sure.

  2. Hello!

    I saw your blog and thought it had great recipes and awesome pictures! I therefore would like to invite you to our new culinary website which has just started.

    This is how it works in short. is a website for food bloggers and their fans allowing them to automatically collect recipes from your food blog. It's a large database of links to recipes on food blogs. Everyone can join us for free.

    For more please visit: is an English version of our main website called "Mikser Kulinarny", founded in Poland. "Mikser Kulinarny" has a large audience (over 2 mln unique visitors monthly) and with we want to repeat that success and drive thousands of new visitors to your food blog.

    In case of any questions, don't hesitate to contact us.

    best regards