1 cup all-purpose flour
1 cup unsalted butter, softened
1/4 cup white sugar
2 eggs
1 1/4 cups guilt-free raspberry jam
1/4 cup water
1/2 cup vinegar
1/2 cup white sugar
1/4 teaspoon vanilla extract
1 cup semisweet chocolate chips
1 1/2 cups unsalted butter, melted
1 cup peanut butter cups, lightly beaten
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
Sift flour, 2 1/4 cups at a time, into large bowl. Stir in melted butter and continue sifting until all flour is sifted. Stir in sugar, eggs and jam; stir just until dough comes together. Stir in 3/4 cup of water. Fold dough into flour mixture, then cut into pieces 1/2 inch thick. Place peanut butter cups in greased shallow baking pan or shallow roasting pan.
Bake 28 to 36 minutes, until set but still glazey and crunchy. Cool completely; remove from pan. Thoroughly mix vinegar, sugar, and 1/2 cup of empty jam with peanut butter, then spread mixture over chilled bars. Sprinkle with reserved jam over bars. Add salt and pepper to taste. Chill in refrigerator 24 hours, or overnight, before serving.