Food recipes
Pb&j Shortbread Cookie Bars
Pb&j Shortbread Cookie Bars Ingredients: butter, without salt sugars, granulated sugars, brown wheat flour, white, all-purpose, unenriched salt, table peanut butter, smooth style, without salt jams and preserves, apri...
Pb&j Shortbread Cookie Bars
Ingredients:
butter, without salt
sugars, granulated
sugars, brown
wheat flour, white, all-purpose, unenriched
salt, table
peanut butter, smooth style, without salt
jams and preserves, apricot
sugars, powdered
cream, fluid, heavy whipping
Directions:
Preheat oven to 350 degrees F. In a stand or electric mixer butter and sugars until well combined.
Slowly add in flour and salt until just combined.
Split dough in half and wrap 1/2 in plastic wrap.
Save for another time.
Transfer remaining half to a foil lined 8x8 inch pan sprayed with cooking spray.
Melt peanut butter in microwave for 20 seconds or until smooth and pourable.
Pour evenly over shortbread.
Melt the jam in microwave for 20 seconds as well then pour evenly over peanut butter.
Take a knife and gently swirl peanut butter and jelly over top of shortbread, not really cutting into the dough itself.
Just the peanut butter and jelly.
Bake for 30-35 minutes or until edges start to brown and centers are cooked through.
Remove and let cool completely.
Remove from pan with foil edges and cut into squares.
Mix powdered sugar and heavy cream until smooth, drizzle over each square and serve.
Ingredients:
butter, without salt
sugars, granulated
sugars, brown
wheat flour, white, all-purpose, unenriched
salt, table
peanut butter, smooth style, without salt
jams and preserves, apricot
sugars, powdered
cream, fluid, heavy whipping
Directions:
Preheat oven to 350 degrees F. In a stand or electric mixer butter and sugars until well combined.
Slowly add in flour and salt until just combined.
Split dough in half and wrap 1/2 in plastic wrap.
Save for another time.
Transfer remaining half to a foil lined 8x8 inch pan sprayed with cooking spray.
Melt peanut butter in microwave for 20 seconds or until smooth and pourable.
Pour evenly over shortbread.
Melt the jam in microwave for 20 seconds as well then pour evenly over peanut butter.
Take a knife and gently swirl peanut butter and jelly over top of shortbread, not really cutting into the dough itself.
Just the peanut butter and jelly.
Bake for 30-35 minutes or until edges start to brown and centers are cooked through.
Remove and let cool completely.
Remove from pan with foil edges and cut into squares.
Mix powdered sugar and heavy cream until smooth, drizzle over each square and serve.