Peanut Butter and Blueberry Shortbread Bars

Shortly before Christmas, I received a press release and care package of some Gay Lea butter to make some shortbread. Gay Lea launched a bake-off contest back in the fall to find the best shortbread cookie. Robert Maxwell of Liaison College entry was judged the most creative. He submitted a recipe for Peanut Butter and Jelly Shortbread bars. How could I resist trying these!

I meant to make them for Christmas, but I usually make my famous Rum Balls and with so much activity going on over the holiday season, 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! The recipe is only moderately adapted from the original.

On the menu with Poppy Seed Cheese Biscuits and Mushroom Oven Pancake with Chive Sauce.

Peanut Butter and Blueberry Jam Shortbread Bars

For the shortbread

1 cup of unsalted butter, softened (I used Gay Lea Butter)
1 cup of granulated sugar
1 small egg
1/2 teaspoon of vanilla
2 1/4 cups of flour
1 teaspoon of baking powder
1/4 teaspoon of sea salt

For the filling:

3/4 cup of blueberry jam
1/2 cup of natural peanut butter
1/2 cup of icing sugar
2 tablespoons of unsalted butter, softened

Line a 8 inch 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, combine the flour, baking powder and salt until well combined.

Divide the dough until 2 equal portion, knead briefly and wrap in plastic wrap. Leave the dough in the fridge overnight or freeze for 1 - 4 hours.

Preheat the oven to 350 degrees. 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 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 it. Sprinkle over the jam layer and spread it out so it covers the jam. Bake for 20 - 25 minutes or until the top is set and golden brown. Cool and cut into bars.

Makes approximately 16 bars, depending on how large you cut them.

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

On the top of the reading stack: Complete Stories by Flannery O'Connor

Audio Accompaniment: Spirit of Eden by Talk Talk