1/2 c butter at room temp
1/2 c raspberry jam
1/2 c fresh raspberries, mashed
1 3/4 c flour
1/2 t salt
1/2 t baking powder
3/4 c sugar
1 egg
1 t vanilla
1 c creamy PB
1/2 c chopped salted roasted peanuts

1/2 c butter at room temp 1/2 c raspberry jam 1/2 c fresh raspberries, mashed 1 3/4 c flour 1/2 t salt 1/2 t baking powder 3/4 c sugar 1 egg 1 t vanilla 1 c creamy PB 1/2 c chopped salted roasted peanuts

Heat oven to 350. Butter an 8" square baking dish. Line with parchment paper.

Combine the jam and raspberries in a small bowl. In a separate bowl, whisk the flour, salt and baking powder.

Beat the butter and sugar with an electric mixer on med-high speed until light and fluffy, 2-3 min. Add the egg and vanilla and beat until combined. Add the PB and beat until combined.

Gradually add the flour mixture, mixing on low until just combined. Press half the dough into the prepared dish. Top with the raspberry mixture. Fold the peanuts into the remaining half of the dough and drop in clumps over the jam. Bake until the top is golden brown, 35-40 min.

Cool completely before cutting into squares.