Peanut Butter and Blueberry Jam Shortbread Bars

I meant to make these peanut butter and jam shortbread bars for Christmas, but I usually make my famous rum balls, and with so much other activity going on over the holiday season, I didn't get a chance to make these moist and sweet bars until yesterday. The occasion was a dear friend's birthday. Shortbread is a treat anytime of year as far as I am concerned! So is peanut butter … and so, for that matter, is blueberry jam!

On the menu with poppy seed cheese biscuits and mushroom oven pancakes with chive sauce.

Peanut Butter and Blueberry Jam Shortbread Bars

Recipe by Lisa Turner Published on January 12, 2010 Peanut butter and blueberry jam sandwiched between layers of buttery shortbread Print this recipe Shortbread: 1 cup (2 sticks) unsalted butter, softened 1 cup granulated white sugar 1/2 teaspoon vanilla extract 1 small egg 2 1/4 cups all-purpose or light spelt flour 1 teaspoon baking powder 1/4 teaspoon sea salt Filling: 1/2 cup natural peanut butter 1/2 cup icing sugar 2 tablespoons unsalted butter, softened 3/4 cup blueberry jam Instructions: Line an 8-inch baking pan with parchment paper. Set aside. In a large bowl, beat together the butter, sugar, vanilla and egg until light and fluffy. In a separate bowl, mix the flour, baking powder and salt until well combined. Divide the dough until 2 equal portions, knead briefly, and wrap in plastic wrap. Leave the dough in the refrigerator overnight or freeze for 1 to 4 hours. Preheat an oven to 350°. Remove half of the dough from the fridge or freezer. Shred the dough with a coarse grater or food processor. Pat the shredded dough down into the prepared baking pan. Bake for 20 minutes or until golden brown. Cool for about 20 minutes. While the shortbread is baking, prepare the filling. Blend together the peanut butter, icing sugar and butter in a medium bowl until smooth. Spread the peanut butter mixture over the shortbread base. Drop spoonfuls of jam over the peanut butter and gently spread over the peanut butter layer. Remove the remaining dough from the freezer and shred as before. Sprinkle over the jam layer and spread out so that it covers the jam. Bake for 20 to 25 minutes or until the top is set and golden brown. Cool and cut into 2-inch bars. Makes 16 2-inch bars

More shortbread recipes from Lisa's Kitchen:
Rosemary Parmesan Shortbread
Jalapeno Cheddar Shortbread

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