'The Barefoot Contessa' Ina Garten's Peanut Butter & Jelly Bar Recipe Will Make You Nostalgic for Childhood

The Barefoot Contessa Ina Garten is quicklyestablishing herself as one of the most joy-filled Instagram accounts tofollow during the coronavirus pandemic and subsequent quarantine. As expected,the 72-year-old best-selling cookbook author is sharing plenty of kitchen advice,from what to keepstocked in your pantry to how to make the best use of what you have onhand.

She’s also dishing out recipes that will bring her followerscomfort during these trying times. Recently, Garten shared a fanfavorite recipe for Peanut Butter & Jelly Bars that are a little bit sweet,a little bit salty, and completely reminiscent of the carefree days ofchildhood.

Ina Garten’s Peanut Butter & Jelly Bars are shockinglysimple to make at home

Even if your pantry has been looking a little empty lately,there’s a good chance your already have all the ingredients you need to whip upthese delicious looking bars without making a trip to the grocery store. Theymake the perfect snack that’s packed with protein and good at soothing yoursenses.

Plus, Garten used the post to encourage her fans to reachout and ask for help coming up with recipes based on what they had. “If youhave PB&J in the pantry, you can make my Peanut Butter & Jelly Bars!” shewrote on Instagram. “Whowouldn’t want one of these?? What do you have in your pantry that you can’tfigure out how to use? Maybe I can help!”

How to make the Barefoot Contessa’s Peanut Butter &Jelly Bars

For a treat everyone in your household will enjoy, look nofurther than these crowd-pleasingbars.

Ina Garten’s Peanut Butter & Jelly Bars


  • ½ pound (2 sticks) unsalted butter at roomtemperature, plus more for greasing
  • the pan
  • 1½ cups sugar
  • 1 teaspoon pure vanilla extract
  • 2 extra-large eggs, at room temperature
  • 2 cups creamy peanut butter, such as Skippy (18ounces)
  • 3 cups all-purpose flour, plus more for dustingthe pan
  • 1 teaspoon baking powder
  • 1½ teaspoons kosher salt
  • 1½ cups raspberry jam or other jam (18 ounces)
  • 2/3 cups salted peanuts, coarsely chopped


Makes 24 bars.

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