Shortbread bars are a family favorite.
Since I work during the week I typically do all my baking on the weekends so every Sunday I almost always have some sort of dessert to bring to family. Blackberry Shortbread Bars are one of my family’s favorite desserts and I would have to agree with them. There is something about them that’s so different than any other type of dessert. They’re incredibly sweet but in a good way…like in a way that you actually want more. Maybe it’s because it’s a shortbread recipe and that’s not a typical dessert we often like a cookie, cake or pie.
Or maybe it’s because they’re made with a ton of butter and sugar and taste amazing. Could be both.
Since we love this recipe so so much, I wanted to find a way to change it up a bit and make a new dessert recipe out of it. Vin and I have been eating peanut butter and jelly on crackers like crazy around here so peanut butter and jelly has been on my mind. Not sure if that’s a pregnancy craving thing or if PB&J is just that good.
I think it’s just that good.
So instead of using blackberry jam as the fruity center of these shortbread bars, I decided to use grape jelly and chunky peanut butter. I liked the idea of having chunks of peanuts in the bar and Vin is a chunky peanut butter kind of guy so we always have a gallon of it around the house.
Are you chunky or creamy peanut butter person?
I’m both. Give me all the peanut butter!
So these turned out absolutely delicious. In fact… a few family members said they like the PB&J version better than the blackberry!
Enjoy these by themselves or with a scoop of vanilla ice cream….
Not that it needs any more fat or sugar, but I’m just saying to try it…once…maybe twice.
As I’m writing this all I can think of is making a lemon bar out of these. Wouldn’t that be amazing? Oh the possibilities!
- 1½ cups (3 sticks) unsalted butter, room temperature
- ¾ cup granulated sugar
- ¾ packed light brown sugar
- 2 teaspoons pure vanilla extract
- 2¾ cups all-purpose flour
- ½ teaspoon salt
- 1 18 ounce jar seedless jelly (I used raspberry)
- 1¼ cups chunky peanut butter
- Preheat oven to 325 degrees F. Spray a 9x13-inch pan with nonstick spray.
- Using an electric mixer fitted with a paddle attachment, cream together butter and sugars until creamy. Add vanilla and salt and beat until combined.
- Next add the the all-purpose flour a little at a time on low-speed until dough comes together, scraping down sides of bowl as necessary. Divide the dough in half. Refrigerate one half for about 30 minutes. Press the other half of the dough into the bottom of the prepared pan. Bake the crust until it is just beginning to turn light brown around the edges, about 20-25 minutes. Remove the pan from the oven.
- Add peanut butter on top of the partially baked crust. Wait one minutes and then spread with a knife. The heat of the crust should melt the peanut butter so it's easy to spread. Place jam in a bowl and stir well until smooth. Spread the jam evenly over the peanut butter. Crumble the refrigerated shortbread dough over the jam to form a crumbled topping. Return the pan to the oven and continue baking until the topping is firm, about 30 minutes (I baked for 33 minutes). Transfer to a wire rack and let cool completely. Sprinkle lightly with powdered sugar before cutting into bars.
Recipe sightly adapted from: Recipe Girl