Peanut Butter and Jelly Squares

Originally Submitted by Jessica Callahan

2 ½ cups all purpose flour
½ teaspoon baking powder
1 cup salted butter, softened
1 cup white sugar
1 large egg
2 teaspoons pure vanilla extract
½ cup jam or jelly
¼ cup creamy peanut butter
2 Tablespoons Powdered Sugar

Preheat oven to 325 degrees. Lightly butter a 9 x 13 baking pan. In a medium bowl combine flour and baking powder. Mix well with a wire whisk and set aside.

In a medium bowl with an electric mixer on medium speed, combine butter and sugar to form a grainy paste. Add egg and vanilla and mix until smooth. Scrape down sides of bowl, Then add flour misture and blend at low speed until thoroughly combined. Dough will be firm. Divide dough into two pieces; form discs and wrap tightly in plastic wrap or plastic bags. Refrigerate 1 hour.

On floured board using a floured rolling pin, roll each disc to 9 by 13 inches, about ¼ inch thick. Place one piece in bottom and up the sides of baking pan. Refrigerate 10 minutes more.

Spread half the jelly on dough. Layer peanut butter on top of jelly, then top with remaining jelly. Sprinkle with powdered sugar. Place second dough rectangle on top of peanut butter and jelly layer. Pinch down side edges all around inside of pan. Bake 35 – 40 minutes or until golden brown and firm to the touch in the center. Cool in pan, then cut into squares and serve.