Aunt Chubby Bars

Let's Cook

1. Step 1.

   Preheat the oven to 350°F. Butter a 10-inch square pan.

2. Step 2.

   In a large bowl, sift together 3 cups all-purpose flour, 1½ teaspoons kosher salt, and 1 teaspoon baking soda. Set aside.

3. Step 3.

   In the bowl of a stand mixer fitted with the paddle attachment, cream 1 cup (2 sticks) unsalted butter (at room temperature) and 1½ cups sugar on medium-high speed until light and fluffy. Add 2 large eggs (at room temperature) one at a time, scraping down the bowl after each addition. Add the entire jar (16.3 ounces) of extra-crunchy peanut butter and 1 tablespoon vanilla extract; mix until combined. Reduce speed to low and gradually add the flour mixture, mixing just until incorporated—do not overmix.

4. Step 4.

   Using a small offset spatula or your fingers, spread a little more than half of the batter evenly into the bottom of the prepared pan, pressing it to form a crust that comes about 1 inch up the sides. Spread 2 cups raspberry freezer jam or preserves over the crust.

5. Step 5.

   Top with the remaining batter: tear off pieces about 2 inches square, flatten them slightly, and arrange them over the jam like a puzzle, leaving some gaps (the top does not need to be completely covered).

6. Step 6.

   Bake until golden brown, 35 to 40 minutes. Cool completely in the pan on a wire rack before cutting into 16 bars—cooling allows the bars to set so the jam doesn't ooze out.