1/2 lb. unsalted butter (2 sticks)
3 cups all purpose flour
1 tea. baking powder
1 1/2 cups sugar
1 1/2 tea. kosher salt
1 tea. vanilla
1 1/2 cups your choice flavor preserves*
2 cups peanut butter (I use Jif creamy)
Preheat oven to 350 degrees. Grease a 9x13 pan, line with parchment paper, then grease and flour pan.
In the bowl of an electric mixer, cream together the butter and sugar on med. speed until light yellow and fluffy, about 2 minutes. With mixer on low, add vanilla, eggs, and peanut butter until combined.
In a small bowl, combine flour, baking powder, and salt. With mixer on low speed, slowly add the flour mixture to the peanut butter mixture until just combined.
Spread approximately 2/3 of the mixture into the prepared pan and spread to cover the bottom of the pan. Spread the jam evenly over the dough. Drop small amounts of the remaining dough over the jam. The jam will not be completely covered with the dough, but will spread during baking. Bake 45 min. until golden brown. Cool and cut into squares.
*I used divine Inf. 6 Strawberry with Champagne & Tarragon, but feel free to use your choice of preserves.