preheat your oven to 350 Fahrenheit

1. In a medium-sized mixing bowl, add the peanut butter powder (1/4 cup), all-purpose flour (2 cups), granulated sugar (1/3 cup), baking powder (1/4 teaspoon), and kosher salt (1/2 teaspoon). Whisk until fully combined – about 1 minute. Set aside.
2. In a microwave-safe bowl, melt the unsalted butter (8 Tablespoons, cut into slices) and creamy peanut butter (1 Tablespoon) and then stir to combine. Microwave it in 15 to 30 second intervals to avoid the butter splattering.
3. Allow the butter and peanut butter to cool for about 5 minutes before pouring it into the flour mixture (make sure it’s not too hot before adding it as you’ll be combining everything with your hands)
4. Using your hands or a fork, gently combine until you get a crumbly texture and there are no dry flour patches. Set aside 1/2 a cup of the crumble.
5. Add the remaining crumble to an 8×8 glass baking dish and press the mixture until you get a flattened, even crust.
6. Spread the jelly (1/2 – 2/3 cup, see note) on top of the crust using the back of a spoon. If if looks too thick to spread, you can warm it up in the microwave for a few seconds before adding it to the crust.
7. Top the jelly with the reserved crumble, sprinkling evenly over the whole thing.
8. Bake for 35-40 minutes until the jelly is bubbling around the edges.
9. Allow to cool completely before cutting into bars.