Peanut Butter Shortbread Bars Recipe

Name: Peanut Butter Shortbread Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 1 egg yolk; 1/2 teaspoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; FILLING; 1/2 cup smooth peanut butter; 1/2 cup picing sugar; 2 tablespoons unsalted butter; 3/4 cup blueberry jam

Servings: persons

1 cup unsalted butter, softened
1 cup granulated sugar
1 egg yolk
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
FILLING
1/2 cup smooth peanut butter
1/2 cup picing sugar
2 tablespoons unsalted butter
3/4 cup blueberry jam

1
In a large bowl, beat butter with sugar and egg yolk using an electric mixer for 2 minutes until light and fluffy.
2
In a separate bowl, blend together flour, baking powder and salt until well combined.
3
Divide dough into two equal portions and wrap tightly in plastic wrap. Freeze dough for 1-4 hours.
4
Preheat oven to 350F.Line a 9x13-inch baking dish with parchment paper; set aside.
5
Remove dough from freezer. Shred dough using a coarse grater of food processor fitted with a metal shredding blade; return one portion of shredded dough to the freeer.
6
Arrange remaining dough in an even layer in the prepared baking dish; lightly pat dough down. Bake for 20 minutes or until lightly golden around edges; let cool for 20 minutes.
7
Meanwhile, blend peanut butter with icing sugar and butter until smooth and well combined.
8
Spread peanut butter mixture over shortbread base in an even layer.
9
Drop teaspoonfuls of jam over peanut butter and gently spread in an even layer.
10
Remove remaining dough from freezer and scatter over jam layer.
11
Bake for 20-25 minutes or until the top is set and lightly golden brown.
12
Transfer pan to a wire rack and cool completely. Cut into bars.
13
TIP: Try grape jelly or strawberry jam in place of the blueberry jam for a different flavour.

1168

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup unsalted butter, softened, 1 cup granulated sugar, 1 egg yolk, 1/2 teaspoon vanilla extract, and more.

Yes, Peanut Butter Shortbread Bars falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Peanut Butter Shortbread Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions