Peanut Butter and Blueberry Jam Shortbread Bars

Peanut Butter and Blueberry Jam Shortbread Bars

I meant to make these peanut butter and jam shortbread bars for Christmas, but I usually make my famous rum balls, and with so much other activity going on over the holiday season, I 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! So is peanut butter … and so, for that matter, is blueberry jam!

On the menu with poppy seed cheese biscuits and mushroom oven pancakes with chive sauce.

Peanut Butter and Blueberry Jam Shortbread BarsPeanut Butter and Blueberry Jam Shortbread Bars
Recipe by
Published on January 12, 2010

Peanut butter and blueberry jam sandwiched between layers of buttery shortbread

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated white sugar
  • 1/2 teaspoon vanilla extract
  • 1 small egg
  • 2 1/4 cups all-purpose or light spelt flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1/2 cup natural peanut butter
  • 1/2 cup icing sugar
  • 2 tablespoons unsalted butter, softened
  • 3/4 cup blueberry jam
  • Line an 8-inch baking 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, mix the flour, baking powder and salt until well combined.

  • Divide the dough until 2 equal portions, knead briefly, and wrap in plastic wrap. Leave the dough in the refrigerator overnight or freeze for 1 to 4 hours.

  • Preheat an oven to 350°. 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 in a medium bowl 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 as before. Sprinkle over the jam layer and spread out so that it covers the jam. Bake for 20 to 25 minutes or until the top is set and golden brown. Cool and cut into 2-inch bars.

Makes 16 2-inch bars

Peanut Butter and Blueberry Jam Shortbread Bars

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


Choclette said...

Peanut butter and jam is such a North American thing, but I'm tempted to try it just to find out if the combination is as weird as it sounds! They certainly look delicious

Mona said...

I feel like having a few of those very yummy looking bars right now!

The Food Hunter said...

WOW! they look and sound really good. I've got to try making these real soon.

Johanna GGG said...

nice to see you posting - hope you are well and had a nice festive season - these bars look delicious - am looking forward to the mushroom pancakes

Parita said...

Shortbread bars looks very festive!

Astra Libris said...

Oh my goodness, these bars look like pure heaven... Grown up PB and J indeed... and what could be better than PB &J? :-) Few things, in my opinion... :-)

Love love love Flannery O'Connor! :-)

Priya Suresh said...

Absolutely delicious shortbread bars, looks yumm!

CurryLeaf said...

PBJ is a combo I never tried with shortbread esp blueberry jam YUM .I too love shortbread. The way you have made it is interesting.Shredding the dough,I never ever thght of it.

Ricki said...

Definitely a creative combo for shortbread cookies! They look scrumptious. And I look forward to the oven pancake recipe :)

cookeaze said...

Looks very interesting. This is something I really must try.I’m looking forward to being a regular follower!

Indhu said...

these look decadent... have one question though.. how do you shred the dough? Won't it be tough? I am assuming since it is frozen, it should not be. I don't have a food processor.. hence the question :)

Lisa Turner said...


I used a cheese grater. It takes a bit of arm muscle, but not too much :)

Jacqueline Meldrum said...

These look great Lisa. Does the blueberry jam go sticky and chewy in the shortbread?

Lisa Turner said...

Hi Jackie;

Yes, this concoction does end up rather sticky and chewy and oh so good! And this is coming from a girl who prefers savory over sweet :)

valentines day gifts said...

It's my favorite recipe and I ever make it at Halloween. Your recipe is something different than mine. I will try to make it as your way.

eatme_delicious said...

I love the sound of a peanut butter and jelly shortbread!! They look so delicious. I recently made something similar but it wasn't shortbread.