Peanut Butter Shortbread Bars |
|
 |
Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 2 |
|
Get a jump on your Holiday baking with this unusual recipe for peanut butter shotbread bars. The kids will devour them with a glass of milk in no time flat!! Found this in our local newspaper - Ingredients:
1 cup unsalted butter, softened |
1 cup granulated sugar |
1 egg yolk |
1/2 teaspoon vanilla extract |
2 cups all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
1/2 cup smooth peanut butter |
1/2 cup picing sugar |
2 tablespoons unsalted butter |
3/4 cup blueberry jam |
Directions:
1. In a large bowl, beat butter with sugar and egg yolk using an electric mixer for 2 minutes until light and fluffy.
2. In a separate bowl, blend together flour, baking powder and salt until well combined.
3. Divide dough into two equal portions and wrap tightly in plastic wrap. Freeze dough for 1-4 hours.
4. Preheat oven to 350F.Line a 9x13-inch baking dish with parchment paper; set aside.
5. Remove dough from freezer. Shred dough using a coarse grater of food processor fitted with a metal shredding blade; return one portion of shredded dough to the freeer.
6. Arrange remaining dough in an even layer in the prepared baking dish; lightly pat dough down. Bake for 20 minutes or until lightly golden around edges; let cool for 20 minutes.
7. Meanwhile, blend peanut butter with icing sugar and butter until smooth and well combined.
8. Spread peanut butter mixture over shortbread base in an even layer.
9. Drop teaspoonfuls of jam over peanut butter and gently spread in an even layer.
10. Remove remaining dough from freezer and scatter over jam layer.
11. Bake for 20-25 minutes or until the top is set and lightly golden brown.
12. Transfer pan to a wire rack and cool completely. Cut into bars.
13. TIP: Try grape jelly or strawberry jam in place of the blueberry jam for a different flavour.
|
|