Name: PBJ Thumbprint Bars
Yield: Makes 12–16
Ingredients: 135g (9½ tablespoons) unsalted butter, at room temperature, plus extra for greasing; 250g (2 cups) plain (all-purpose) flour; 1 teaspoon baking powder; ½ teaspoon fine sea salt; 150g (¾ cup) caster (superfine) sugar; 175g (⅔ cup plus 2 tablespoons) light brown sugar; 130g (½ cup) smooth peanut butter; 1 teaspoon vanilla extract; 2 large eggs; 160g (½ cup) raspberry jam; 75g (⅔ cup) salted peanuts, roughly chopped; 50g white chocolate, melted; 1 tablespoon smooth peanut butter, gently warmed

PB and J Thumbprint Bars being served on a plate.

Photo by Joseph De Leo, Food Styling by Kaitlin Wayne

Halfway between a cookie and a blondie, these PB&J bars are delightfully chewy and have a great flavor; salty and sweet with pockets of raspberry jam, they’re the definition of more-ish. I recommend using smooth commercial peanut butter as the natural type has a negative impact on the texture of these bars.

Recipe notes

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