These crumbly, buttery shortbread bars have a nostalgic peanut butter and jelly swirl in the middle, and are really fun for bake sales!
1cupunsalted butter, softened
2cupsall purpose flour
6ozalmond flour, by weight(1 cup, packed)
1/2cupold fashioned oats
1cupof your favorite jam
6tbspcreamy peanut butter
Preheat the oven to 350 degrees F.
In a stand mixer fitted with the paddle attachment, cream together the butter and sugar for a minute or two, until the granulated sugar is no longer visible. Add the almond extract and salt and mix briefly. Add the flour and almond flour, and mix until the dough is crumbly. Split this dough in half. Take one half of the dough and mix in the old fashioned oats, and place it in the refrigerator. Take the other half of the dough and press it out into an 8×8 baking dish with your fingertips. Partially cook the dough by baking it for 25 minutes, then remove the shortbread from the oven.
Spread the jam evenly over the top of the partially baked shortbread, then add the peanut butter by spooning on dollops. Swirl the two lightly with a spatula, then take out the reserved shortbread oat crumble, and sprinkle it all over the top. Bake for an additional 25 minutes, until the bars are lightly browned on top. Let the bars cool completely, then cut into squares. Enjoy!