2 1/4 cups all-purpose flour
1 cup sugar
1/2 teaspoon fine salt
1 cup butter
1 large egg
1 teaspoon vanilla extract
1 jar of grape jam
1/2 cup peanut butter chips
Preheat oven to 375. Brush a 9-inch square baking pan with butter, room temp.
In a large bowl, whisk together flour, sugar and salt. With a pastry cutter or your hands, work in butter until mixture resembles coarse meal with a few pea-sized pieces of butter remaining.
Add egg, lightly beaten, and vanilla; stir until dough just comes together.
Set aside 1 cup of dough and firmly press remaining dough into pan in an even layer. Spread jelly over top.
Combine reserved dough and peanut butter chips; crumble over jam layer.
Bake until topping is deep golden brown, 45-50 minutes. Let cool completely in pan on a wire rack. Run a sharp knife around edges then, using parchment, lift cake from pan and cut into squares.