1/2 pound (2 sticks) unsalted butter, at room temperature
1 ½ cups of sugar
1 teaspoon pure vanilla extract
2 extralarge eggs at room temperature
2 cups (18 ounces) creamy peanut butter
3 cups allpurpose flour
1 teaspoon baking powder
1 ½ teaspoons kosher salt
1 ½ cups (18 ounces) raspberry jam or other jam
2/3 cup salted peanuts, coarsely chopped

Preheat oven to 350 degrees F.

Grease a 9 x 13x 2inch cake pan. Line it with parchment paper, then grease and flour pan.

Cream together the butter and sugar on medium speed until light yellow, about two minutes.

With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.

In a small bowl, sift together the flour, baking powder, and salt.

With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.

Spread 2/3 of the dough into the bottom of the prepared cake pan.

Spread the jam evenly over the dough.

Drop small globs of the remaining dough evenly over the jam. Don’t worry if all the jam isn’t covered; it will spread in the oven.

Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.

Enjoy!!!!!!!!!!

Source: www.foodnetwork.com Ina Garten