Here is the fourth and final installment of the series of Gay Lea Butter shortbread recipes. As mentioned in a previous post, Gay Lea Butter had conducted a contest, with cooking school students, for the best shortbread recipe for this holiday season. This peanut butter and jelly shortbread recipe is the contest winning recipe. You're in luck FTY readers! You can to view this awesome recipe along with me. I will definitely be trying this out sometime down the road. Gay Lea says that, "nothing beats this peanut butter and jelly treat and an ice cold glass of milk."

Created by: Robert Maxwell, Liaison College
Recipe and image courtesy of Gay Lea Foods

Makes 24 bars

Preheat the oven to 350 degrees F.

Baking time: 20-25 minutes

Preparation time: 30 minutes

Shortbread Ingredients:
  • 1 cup unsalted Gay Lea Butter, softened*
  • 1 cup granulated sugar
  • 1 egg yolk
  • 1/2 tsp vanilla extract (optional)
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
Filling Ingredients:
  • 3/4 cup blueberry jam
  • 1/2 cup smooth peanut butter
  • 1/2 cup icing sugar
  • 2 tbsp unsalted Gay Lea Butter, softened*


In a large bowl, beat the butter with the sugar and egg yolk, using an electric mixer, for 2 minutes or until light and fluffy. In a separate bowl blend together flour, baking powder and salt until well combined.

Divide the dough into two equal portions and wrap tightly in plastic wrap. Freeze dough for 1 to 4 hours.

Preheat the oven to 350 degrees F. Line a 9 x 13-inch (3 L) baking dish with parchment paper; reserve. Remove dough from freezer. Shred dough using a coarse grater or food processor, fitted with a metal shredding blade; replace one portion of shredded dough to the freezer.

Arrange remaining dough in an even layer in the prepared baking dish; lightly pat the dough down. Bake for 20 minutes or until lightly golden around the edges; cool for 20 minutes.

Meanwhile, blend the peanut butter with the icing sugar and butter until smooth and well combined. Spread the peanut butter mixture over the shortbread base in an even layer. Drop spoonfuls of the jam over the peanut butter and gently spread in an even layer.

Remove the remaining dough from the freezer and scatter over the jam layer. Bake for 20 to 25 minutes or until the top is set and lightly golden brown. Transfer pan to a wire rack and cool completely; cut into bars.

*Disclaimer: the recommendation to use the Gay Lea Butter product is strictly from the Gay Lea company and from the creator of this recipe. Food Tastes Yummy does not fully endorse products.

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