Peanut Butter Blackberry Bars
The love child of a juicy summer fruit pie and a classic peanut butter and jelly sandwich, these family-friendly bars are perfect for a backyard picnic or an after-school snack. They’re super fast to make with an electric mixer, but you can also make the dough by hand: Just be sure the butter is very soft before you start, and mix with a sturdy wooden spoon or rubber spatula. To make easy work of pressing the dough into the baking dish, use lightly floured hands or the bottom of a flat measuring cup.
- Serves: 16 persons
- ½cup/115 grams unsalted butter (1 stick), at room temperature, plus more for greasing the pan
- 1cup/255 grams natural or processed peanut butter or almond butter
- ½cup/110 grams packed light or dark brown sugar
- ¾cup/150 grams granulated sugar
- 1large egg
- 1teaspoon vanilla extract
- 1 ½cups/190 grams all-purpose flour
- 1teaspoon kosher salt
- ½teaspoon baking powder
- 1(10-ounce/285-gram) bag frozen blackberries, raspberries, blueberries or a combination
- Flaky salt (optional)
Step 1Heat oven to 350 degrees. Butter an 8- or 9-inch square pan and line with parchment paper, leaving a 2-inch overhang on two of the sides.
Step 2In a large bowl, stir together butter, peanut butter, brown sugar and 1/2 cup granulated sugar until smooth and creamy. Add egg and vanilla and beat to combine. Add flour, salt and baking powder and stir to combine.
Step 3Press about two-thirds of the dough into the prepared pan. In a separate bowl, toss berries with remaining 1/4 cup granulated sugar. Scatter berry and sugar mixture over dough, then crumble remaining dough over top, pulling it apart into big crumbs.
Step 4Bake on the middle rack until golden brown, 45 to 50 minutes. Sprinkle with flaky salt, if using. Let cool completely before slicing into squares. Store, covered in the refrigerator, for up to 3 days.