• Heat oven to 375 degrees F. Grease 15 x 10 x 1-inch jelly-roll pan with nonstick cooking spray.

  • Whisk together flour and salt in small bowl. With standing mixer on medium speed, beat butter, peanut butter and confectioners sugar in a bowl until smooth. Add egg, then yolk, beating well after each addition.

  • Beat in ground nuts, followed by flour mixture (dough will be stiff). Reserve 3/4 cup dough. Press remaining dough over bottom and up sides of prepared pan. Flatten with bottom of glass, or bottom of metal dry measuring cup.

  • Bake crust in 375 degree F oven for 10 minutes or until partially set and lightly browned around edges.

  • Meanwhile, stir currant jelly in small bowl to remove any lumps. Remove crust from oven. Spread evenly with jam. Crumble reserved batter and sprinkle randomly over jelly layer.

  • Bake cookie another 20 minutes or until crust is browned and jelly is bubbly. Cool in pan on wire rack. Cut into squares. Makes 32 squares.

Nutrition Facts

162 calories; 9 g total fat; 21 mg cholesterol; 73 mg sodium. 18 g carbohydrates; 4 g protein;