The perfect combination of sweet and salty, these peanut butter and ice wine jelly bars are an irresistible snack, with a unique Canadian twist. Ice wine jelly gives these sweet treats a downright grown-up taste that will surely satisfy your PB &J cravings.
Shortbread Cookie Base Layer
Peanut Butter and Jam Layer
Preheat oven to 350°F. Line a 9 x 9 inch square baking tin with parchment paper with overhanging sides.
In a large bowl combine butter and sugar. Using a wooden spoon, beat until creamy and smooth, about 1 to 2 minutes. In a small bowl, whisk together salt and flour. Add flour mixture to butter mixture and beat until well combined.
Press shortbread evenly into prepared tin. Bake for 20 to 25 minutes until golden brown. Let cool.
While shortbread base is cooling, make peanut butter and jam layer. Heat ice wine jelly in a saucepan on low heat to melt slowly, about 2 to 3 minutes. In a small bowl sprinkle gelatin over hot water and stir to combine. Leave for 5 minutes. Add gelatin mixture to melted jam and stir to combine. Leave to cool.
When shortbread base has cooled (about 1 hour), spread jam mixture evenly over top. Dollop tablespoons of peanut butter on top of jam. Use a toothpick to swirl peanut butter into jam. Top with crushed peanuts. Refrigerate until set, at least 1 hour or up to 12.