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1
Preheat oven to 350u00b0 . Line bottom and sides of a 13- x 9-inch pan with heavy-duty aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.
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2
Cut 1 cup butter into small pieces. Pulse butter pieces, all-purpose flour, and powdered sugar in a food processor 5 to 6 times or until mixture is crumbly. Press mixture into bottom of prepared pan.
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3
Bake at 350u00b0 on an oven rack one-third up from bottom of oven 22 to 24 minutes or just until golden brown.
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4
Meanwhile, whisk together jelly, peanut butter, and 1/4 cup peanut flour in a small bowl until smooth.
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5
Microwave remaining 1/4 cup butter in a microwave-safe bowl at HIGH 25 seconds or until melted. Stir in peanuts, next 4 ingredients, and remaining 1/2 cup peanut flour until well blended and crumbly.
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6
Spread jelly mixture over crust, leaving a 1/2-inch border. Sprinkle peanut mixture around edges of pan and over jelly mixture.
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7
Bake at 350u00b0 for 30 minutes or just until jelly mixture begins to puff. Cool completely in pan on a wire rack (about 1 hour).
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8
Carefully and quickly lift baked bars from pan, using foil sides as handles. Place on a cutting board, and cut into 24 bars.
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9
We tested with 12% fat light roast peanut flour.
