Wednesday, June 17, 2009

Peanut Butter & Jam Bars

I acquired a vintage Sunbeam Mixmaster today. It has a few quirks - but I think we will become good friends...until a KitchenAid hits my countertops.

Our Best Bites posted this retro bar recipe today, and it only seemed right that a retro recipe be used to christen my new to me kitchen appliance.

Both my husband and I enjoyed our taste test - the jammy center is a pleasant surprise to what, at first glance, appears to be a peanut butter cookie square.

I made a few changes to the recipe - you can view the original at the link provided below.

Peanut Butter & Jam Bars
-adapted from Our Best Bites-

1/2 cup sugar
1/2 cup brown sugar
1/2 cup shortening
1/4 cup crunchy peanut butter
1 large egg
1 teaspoon vanilla
1 1/4 cup flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
3/4 cup raspberry jam

2 tablespoons melted butter
1 cup icing sugar
1/2 teaspoon vanilla
1 tablespoon hot water

Preheat oven to 350 degrees.

Cream shortening and both sugars together until light and fluffy. Add peanut butter and combine. Add egg and vanilla and mix until combined. Measure out the 1 1/4 cup flour. Add small amounts at a time while mixer is running. When about half of the flour is left add the baking soda and baking powder to it. Combine well and then add to the dough mixture and mix until everything is incorporated.

Reserve one cup of the dough for later use. Take the remaining dough and press it into the bottom of an ungreased 9x13 pan. Spread jam evenly over the dough.

Take the reserved 1 cup of dough and use it to cover the jam layer. Flatten pieces of dough between your fingers or you can also crumble it if you wish. Some of the jam will still show through when you're done and that's fine.

Bake at 350 for 20-30 minutes. The top should be set and just barely golden brown. Don't overcook. When done, remove from oven and cool on a rack. Wait until they are completely cooled to room temperature to glaze.

To glaze, mix all glaze ingredients together and whisk until smooth. Spread over cooled bars (double glaze recipe for a thicker glaze) or place into baggie, snip the tip off and squeeze thin lines over the bars. Let glaze set a bit to harden and then slice bars into squares or triangles.



Justin said...

these look yummy, and I love vintage cookware...

gaga said...

Yummy! What a great twist on a classic combo.