What up everyone! I’m in Los Angeles and it’s been a great week so far. As you know, I have one more guest post for you all and it’s from my dear, sweet friend, Nancy from Gotta Get Baked. Nancy is legit. She’s the real deal. She is the baker extraordinaire. She’s the first person I really connected with through food blogging. And by connecting I mean, actually keeping up with one another, going beyond the blog post and learning about each other’s lives, husbands and families.
Nancy makes me laugh and her writing is awesome and clever. She’s honest and tells it like it is. What do I love about Nancy? Other than the fact that this lady can bake, she’s a hard worker, she relates and really connects with people, she actually reads people’s posts and writes thoughtful comments, she’s warm and caring and funny. . and she also has a ghetto fabulous side. She’s my homeslice. My home girl. When I added some rap lyrics to one of my posts, she got it. She knew what was up. Nancy is the friend I would be driving with in the car, with the top down and dancing in the car to Brass Monkey by the Beastie Boys. I love this song.
So, if you haven’t visited her blog, get on over there. It’s wonderful. To me, she is the cake queen. Check these out: Coconut Raspberry Layer cake, Peanut Butter Banana Bundt cake, Lemon Faux Napolean cake, and the mother of all cakes, her Chocolate Gingerbread Layer Cake with Eggnog Cream Cheese Frosting. Word.
Peanut Butter and Jam Cookie Bars from Nancy at Gotta Get Baked
- ½ cup unsalted butter, room temp
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 cup smooth or crunchy peanut butter (I used smooth because I added peanuts)
- 1 large egg
- ½ tsp salt
- ½ tsp baking soda
- 1 tsp vanilla extract
- 1½ cups sifted flour or if you don't sift (which I didn't cause I'm lazy) use 1⅓ cup flour
- 1 cup chopped honey roasted peanuts (optional)
- 1 cup crushed Nutter Butter cookies (optional)
- 1 jar strawberry jam (250 mL - I used the whole thing)
- Preheat your oven to 350 degrees F. Line a square baking pan with parchment paper, making sure there are flaps of parchment paper sticking over the edges for easy removal of the cookie. I didn't butter my pan since the cookie base was going to be pretty buttery and I didn't have any problems removing it.
- Beat the butter and both sugars together until fluffy. Add in the peanut butter and egg, mix to combine. Scrape down the sides of the bowl and add the salt, baking soda and vanilla. Mix to combine. Add in the flour and mix until blended. Stir in the chopped peanuts and Nutter Butters.
- Place ⅔ of the cookie dough into the pan and press into an even layer. Pour the jam over top and smooth into an even layer. Drop the remaining cookie dough overtop in rough dollops. You can top with more peanuts if desired.
- Bake for approximately 45 minutes, until the cookie is golden in colour. Allow the cookie to cool and stiffen in the pan, approximately 20 minutes. When the cookie is solid enough, lift it out of the pan and let it continue cooling on a rack. Make sure it's completely cool before attempting to slice.
Girls, this has got to be the sweetest guest blog ever, literally and figuratively. You sound like you were separated at birth, and it makes me soooo happy how good friends you are! And those bars, darn it I can´t get nutter butters here, oh, but I´ll find a way to make something similar. Hope I can join you in september my friends!
Paula, it’d be amazing if you could come to the conference! I’m super disappointed I can’t go to the one hosted by our #SS family. I can’t wait to meet you – I know it’ll happen someday.
Paula,
I SO hope you make it here in September too!!! my fingers are crossed!
Um, these look amazing. I think I’m about to give up on my sugar-free streak and what better way to embrace sugar than to make these?? PB&J is such a heavenly combo! Also, Alice–amen to Nancy being one of the rare bloggers who actually READS posts and writes thoughtful comments. Nancy, you are far and away one of the best commenters/readers/blogger friends a blogger could have! Wonderful post!
Thanks, Erika! I’d put you in the category of actually reading posts and commenting accordingly too. I’m so lucky and blessed to have met such amazing blogger friends like you and Alice.
Totally amazing! Erika, obviously I agree with everything you said here re: Nancy. . she is a gem. 🙂 Your blog is lovely by the way. . totally going to try that Sardine Tartine with the life changing bread! I can’t wait!
Alice, thank you so much for your sweet words and for asking me to guest post for you! I feel the exact same – the lady love is definitely reciprocated! I had a lot of fun with this post – let’s do this again sometime. We are going to be Trouble with a capital T at the IFBC, guaranteed!
Word. 🙂
These look so good! PB&J has been my favorite combo since forever!
Mine too. . I love these! Thanks for stopping by!
Great guest post Alice! I love Nancy’s blog and her amazing sense of humor and baking abilities. That’s so wonderful you two have become so close. I thoroughly enjoy reading both of your blogs and the yumminess y’all cook up in the kitchen. I know what you mean about people who actually read the posts. I’ve seen bloggers go around and leave a same copied and pasted note on multiple blogs just to leave their “mark”. These bars look beautiful too Nancy!! Everything you bake always does 🙂
Thank you so much, Brandi! I love your blog too!!
Oh my, these are incredible just like you two fabulous ladies! I swear next time I’m in Seattle we are going to make sure it’s a time where all our schedules match so I meet you two! Word! 🙂
Hi Susan! YES!!! we must!
What a lovely story and friendship the two of you have! These peanut butter and jam bars sound incredible.
Hi Caroline,
thank you so much for the sweet comment! I hope you give Nancy’s recipe a go!
Peanut butter and jam are great combo. Great post,too!
Thank you so much, Vera!
They’re stunners and I want to sink my teeth into one! Love PB ! And PB & J!!!
Thank you, Averie! I love this recipe from Nancy! Can’t wait until YOUR peanut butter cookbook comes out!
Love these keeper PBJ bars from Nancy.
No wonder you two are friends. You are both the real deal, witty and oh so wonderful.
And your food is pretty superb, too =)
Kim, you are so sweet! Thank you for always commenting and being so nice! Any chance you are attending IFBC in Seattle in September?
So great to hear stories of friends meeting through blogging! Those bars look amazing and would be perfect with a glass of milk! I love that second photo… the corner pieces are my favorite!
Hi Stephanie! Thank you! I totally know what you mean. . the crunchy end corner pieces are the best! You get the crunchy and the soft centers!
Fun guest post and dang do these bars look great!
Thank you, Marla! I LOVE your blog!
Yayy to friendship and hope to see both you during IFBC. Love reading the chemistry between the two of you…and enjoying this delicious PB&J cookies at the same time.
Oh Linda! I hope you make it to IFBC! I would love to meet you!!! 🙂
I can’t wait to meet you BOTH in Seattle!!!! Love that you two did your own foodie exchange and that you’ll be roomies at the conference 🙂 And I also LOVE these pb bars…I don’t like pb straight up, but put it in cookies and I can’t resist! YUMMY!