Peanut Butter Grape Shortbread Bars
These Peanut Butter Grape Shortbread Bars are a surprisingly easy and unique treat that's gluten free optional and great for kids! Buttery Shortbread topped with creamy peanut butter frangipane and sweet, juicy grapes for a combination that tastes like peanut butter and jelly, only better!
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Fall is finally in the air and baking season is upon us! It's time to put on your coziest sweatpants, tie that worn-in apron around your waist and let the butter start softening on the counter.
This recipe is a unique take on one of America's signature flavor profiles: peanut butter and jelly. It's nostalgic, it's iconic, and it walks that beautiful line between salty and sweet that makes it addictive in the most wonderful way. Kids love it. Adults love it. Even foreigners love it!
I took German back when I was in high school and got to know some of the German exchange students in my class. One of their favorite things about America was peanut butter and jelly sandwiches. It was so unlike anything they had ever tried before, and they couldn't believe this sweet tasting treat was actually considered a nutritious lunch by Americans. In reality, they're right - it is a bit ridiculous to call it anything other than what it really is - dessert.
These Peanut Butter Grape Shortbread Bars, however, are unmistakably dessert. I'm swapping out the white bread for buttery shortbread, and in lieu of grape jelly I went for whole, unprocessed grapes instead. The layer of peanut butter is a riff on frangipane, the sweet almond pastry cream used to fill many French and Italian desserts. It's sweet, peanut buttery, a little bit salty and so incredibly creamy.
The grapes are a familiar but unusual choice for this recipe since they're so rarely featured in baked desserts, which is surprising considering how sweet they are. They get soft and slightly dehydrated in the oven, which concentrates their flavor, but still retains the juiciness. Concord grapes would be ideal for this as they have a bit more flavor, but they can be hard to find without seeds. If you can find those elusive seedless concord grapes, go ahead and use them, but if not the red variety will do ya just fine. Just make sure they're seedless!
Not a huge fan of grapes? Try this recipe with literally any other fruit you desire. I think raspberries, in particular, would be awesome. Of course it wasn't until after I snapped these photos that I realized a sprinkling of roasted, salted chopped peanuts over top at the end would add a nice bit of added texture and even more peanut flavor. But they're totally fine as is. The choice is up to you.
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Peanut Butter Grape Shortbread Bars
Ingredients
For the Crust:
- 1 cup all purpose flour or a cup-to-cup gluten free blend *see note
- ¼ cup granulated sugar
- ½ teaspoon kosher salt
- ½ cup butter (1 stick) cut into pieces, plus more for buttering the pan
For the Filling:
- ¾ cup natural peanut butter no sugar or oils added, well stirred
- ¼ cup sugar plus 2 tablespoons
- 1 tablespoon all purpose flour or gluten free blend alternative
- ½ teaspoon kosher salt
- 5 tablespoons butter cut into pieces
- 1 large egg
- 1 teaspoon vanilla extract
- 35 seedless red or concord grapes halved
- 3 tablespoons roasted salted peanuts coarsely chopped (optional)
Instructions
- Preheat the oven to 350°F. Line an 8×8-inch pan with parchment paper.
- To make the crust, add the flour, sugar and salt to the bowl of a food processor and pulse once to combine. Add the butter, then process until the mixture comes together and forms large clumps, about 30 seconds to 1 minute. Distribute the dough around the pan and press it evenly around the base and slightly up the sides. Use the bottom of a glass to help even it out if needed.
- Bake for 10 minutes, until lightly golden. Remove from the oven and allow it to cool slightly before filling.
- To make the filling, don’t bother cleaning out the food processor. Add the peanut butter, sugar, flour, salt, butter, eggs and vanilla, then blend until smooth.
- Pour the filling into the crust. It’s okay if it’s still a little warm, just not hot. Spread it into an even layer, then arrange the grape halves cut-side-down on top. You can create a pretty pattern if you like, just be sure to keep them in an even layer. Sprinkle with chopped peanuts, if desired.
- Bake for 50 minutes to 1 hour, or until a toothpick inserted into the center comes out clean. Allow the bars to cool completely before cutting and serving. I prefer them chilled, since they’re easier to cut that way.
Notes
- You can make the crust without a food processor by working in a bowl and using your fingertips to crush the butter into the flour until it reaches a sandy texture.
- Use a high quality natural peanut butter for the best results.
- It’s important to use seedless grapes so you don’t bite into seeds.
- Chill the bars before slicing to get clean, even cuts.
Nutrition
These bars look awesome! Grapes should definitely be used more in cooking!
Thanks Sabrina! They're *so* good!!