PB&J Shortbread Bars
adapted from Fifteen Spatulas recipe
Ingredients
2 sticks of unsalted butter, softened
1/4 cup sugar
1 tsp almond extract
1/4 tsp salt
2 cups all purpose flour
1 cup superfine almond flour
1 packet of Maple & Brown Sugar Instant Oatmeal
1 cup grape jelly or your favorite jam
6 Tbsp chunky peanut butter
Preparation
Preheat the oven to 350 degrees F. Line an 8x8 baking dish with parchment.
In a stand mixer fitted with the paddle attachment, cream together the butter and sugar for a minute or two, until light and fluffy. Add the almond extract and salt and mix briefly.
Add the flour and almond flour, and mix until the dough is crumbly. Split this dough in half. Take one half of the dough and mix in the instant oatmeal, and place it in the refrigerator. Take the other half of the dough and press it out into 8×8 baking dish with your fingertips. Par-bake for 25 minutes, then remove the shortbread from the oven.
Spread the jam evenly over the top of the baked shortbread, then add the peanut butter by spooning on dollops (I use a small scoop). Swirl the two lightly with a spatula, then take out the reserved shortbread oat crumble, and sprinkle it all over the top.
Bake for an additional 25 minutes, or until the topping is lightly browned on top.
Let the bars cool completely, then cut into squares.
Enjoy with a glass of cold milk, coffee or tea!