Peanut Butter and Jelly Shortbread Bars

• Vegetarian

• Condiments

  • 1 18 ounce jar Jelly, seedless
  • 1 1/4 cups Peanut butter, chunky

• Baking & Spices

  • 2 3/4 cups All-purpose flour
  • 3/4 Brown sugar, packed light
  • 3/4 cup Granulated sugar
  • 1/2 tsp Salt
  • 2 tsp Vanilla extract, pure

• Dairy

  • 1 1/2 cups Butter, unsalted

Found on stuckonsweet.com

Description

Ingredients

• 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

Directions

• 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 its 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.