Good things come in pairs, and of the great duos of history—Abbott and Costello, Bert and Ernie, Antony and Cleopatra—none holds a special place in so many hearts like peanut butter and jelly. We hail the first person to have bravely spread them together between two slices of bread (we’re looking at you, Julia Davis Chandler, and your 1901 Boston Cooking-School Magazine of Culinary Science and Domestic Economics). But as good as your idea was, Julia, we’ve got an even better one. Skip the Wonder bread, and bake the PB&J into a bar instead.
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These deeply peanut butter-y blondies are topped with honey-roasted nuts and just the right amount of sweetness from a swirl of strawberry jam. This dessert proves that you’re never too old for peanut butter and jelly—especially when there’s a healthy sprinkling of flaky sea salt involved.
SALTED PEANUT BUTTER AND JELLY BLONDIES
“These are really peanut buttery and not too sweet, so the strawberry jam on top is a perfect complement.” —Claire Saffitz, assistant food editor
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½ cup (1 stick) unsalted butter, melted, plus more for pan
1¼ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
2 large eggs
1½ cups light brown sugar
¾ cup smooth peanut butter
1 teaspoon vanilla extract
2 tablespoons strawberry jam
1 tablespoon chopped honey-roasted peanuts Flaky sea salt (such as Maldon)
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Whisk together 1 ¼ cups all-purpose flour, 1 tsp. baking powder, and 1 tsp. kosher salt. Whisk together 2 large eggs, 1 ½ cups light brown sugar, ¾ cup smooth peanut butter, ½ cup melted unsalted butter, and 1 tsp. vanilla extract; fold in dry ingredients. Scrape batter into a buttered 8x8” baking pan. Dollop with 2 Tbsp. strawberry jam; top with 1 Tbsp. chopped honey-roasted peanuts. Bake at 350° until a tester comes out clean, 35-40 minutes. Sprinkle with flaky sea salt.
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