Peanut Butter Grape Shortbread Bars
These Peanut Butter Grape Bars are a surprisingly easy and unique treat that’s gluten free optional and especially great for kids. Buttery shortbread gets topped with a creamy peanut butter frangipane and sweet, juicy grapes for a flavor combo that tastes like peanut butter and jelly, only better.
Servings: 9 bars
Calories: 412kcal
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
Calories: 412kcal | Carbohydrates: 31g | Protein: 8g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 415mg | Potassium: 211mg | Fiber: 2g | Sugar: 16g | Vitamin A: 549IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg
