I don’t wanna grow up, but I do want to eat these peanut butter bars and I want those of you who will be outdoors having picnics and watching fireworks this 4th of July to eat them too!  It’s always a challenge to find an appropriate dessert for outdoor dining.  You know, one that doesn’t require utensils (cake), melt in your hand (chocolate), or expire without refrigeration (cheesecake bars).  I’ve experimented with all of the aforementioned desserts and will never again!  These bars are neat and clean and require zero upkeep or preparation once you’ve packed them away in your basket.  What could be more all American than a PB&J bar you ask?  I dare you to try.  Note – apple pie doesn’t count. 

 

 

This year I will not be partaking in the usual extra long pool day from which you return crispy and pink to shower unnecessarily and return to the 90 degree evening sauna, I mean cookout, to eat an assortment of grilled meats and watch fireworks.  I can remember peeking at the pig turning on the spit, begging for round two of ice cream, and finally lying on the golf course in my parents neighborhood watching the fireworks shoot off over the lake I grew up daring to fish and swim in and eventually getting sick from…  The first time I brought a date to said cookout is also very clear, as is the first time I drank beforehand, my Dad chasing my friends and I down the street shocked and concerned for our safety after taking note of the mostly empty status of the rum bottle hiding in the freezer.  Alas, this year I will be celebrating with my college friends in the City of Brotherly Love lest I forget Sisterly Affection for 4th of July Wedding Reunion numero dos.  There will be no PB & J bars for me, but I have no doubt that the Ice Cream Festival, parade, fireworks, and “largest free concert in America” featuring Sheryl Crow will keep us more than entertained!

 

 

 

 

PB & J Shortbread Bars

(Courtesy of Bon Appetit – Makes 14-16)

 

• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/4 cup creamy (smooth) natural peanut butter (made with only peanuts and salt)*
• 1/2 cup sugar
• Large pinch of salt
• 1 teaspoon vanilla extract
• 1 1/4 cups all purpose flour
• 1/3 cup blackberry jam (or your fav)

 

Bring jam to room temperature!  Spray (or grease in general) bottom of 9-inch-diameter spring form pan with nonstick spray. Beat butter and peanut butter in large bowl until smooth, about 2 minutes. Add sugar and salt and beat until fluffy, about 2 minutes. Beat in vanilla. Add flour; beat on low speed just until blended.

       

Transfer 1/3 cup dough to work surface. Shape into 1/2-inch-thick disk, place on plate, and freeze until hard, about 1 hour. Press remaining dough evenly over bottom of prepared pan. Spread jam over dough in pan, leaving 1/3-inch plain border. Refrigerate while dough disk freezes.

 

 

 

 

 

 

Preheat oven to 350°F. Using large holes of box grater, grate frozen dough evenly over jam. Bake shortbread until dough edge is deep golden and grated dough on top looks dry and baked through, about 50 minutes. Cool shortbread completely in pan.