This post is sponsored by the National Peanut Board. I received compensation, but all opinions and content are my own.
Now that Halloween is over, the holiday season is right around the corner. Thanksgiving is exactly three weeks away, and Christmas will be here before you know it.
If you haven’t already, now is the time to start menu planning, at least for Turkey Day. Since my parents typically host dinner and provide the main course (i.e., the bird), the task is fairly easy for me.
On my culinary to-do list every year: (1) cook a big dish of stuffing, (2) bake some type of pie and (3) prepare a double batch of cranberry sauce.
The Gift that Keeps on Giving
I’ll admit I’m not a huge fan of cranberry sauce, but it’s a must on our Thanksgiving table. So why do I make so much? Primarily, I love using the leftovers as an oatmeal add-in, sandwich spread and dessert filling. In fact, it’s a key ingredient in these festive and flavorful peanut butter and cranberry jam bars.
Turn Leftovers into Bestovers in a Snap
The holidays can be hectic, but even weary partygoers and busy bees can turn out a delicious confection from scratch. Peanut butter and cranberry jam bars are proof of that.
The recipe is easy to follow and requires a short list of ingredients, including one of my favorites: peanut butter. From savory entrées to sweet treats, it’s an all-purpose and affordable pantry staple that provides a tasty and nutritious twist on all kinds of dishes.
Peanut butter and cranberry jam bars come together in 10 simple steps, which can be completed in about an hour.
Once baked and cooled, you can enjoy the peanut butter and cranberry jam bars straight away or freeze them for later (perhaps to bring to an upcoming cookie exchange or potluck).
Now it’s your turn to spread the peanut butter love! Share your favorite holiday peanut butter recipe in a comment below or on social media with hashtag #HowDoYouPB. Be sure to click here for more celebratory peanut butter recipes, too!
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- ¾ cup creamy peanut butter
- 8 tablespoons unsalted butter
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- ¾ cup cranberry sauce
- ⅔ cup roasted, salted peanuts
- ½ cup powdered sugar
- ¼ cup creamy peanut butter
- 2 tablespoons milk
- Line an 8" square baking pan with foil, leaving a 2" overhang on all sides; lightly coat the foil with cooking spray.
- In a medium bowl, whisk together the flour, baking powder and salt.
- In the bowl of a stand mixer fitted with a paddle attachment, or in a bowl with a hand-held mixer, beat the peanut butter, butter and sugars at medium speed until well blended. Add the egg and vanilla extract and continue to beat until well blended.
- Gradually add the dry ingredients and beat on low speed until just combined.
- Press about half of the dough evenly into the bottom of the prepared baking pan. Transfer the remaining dough to the freezer and let chill for at least 10 minutes.
- Spread the cranberry sauce in an even layer over the dough. Remove dough from the freezer, squeeze off chunks and sprinkle over the cranberry sauce. Sprinkle the peanuts on top. Transfer to the freezer to chill for at least 30 minutes.
- Preheat oven to 350 degrees with rack in center position.
- Bake bars until the top is lightly golden, 30-40 minutes.
- Remove pan from the oven and let cool completely. Using the foil overhang, lift bars from pan and transfer to a cutting board. Cut into 16 2" squares.
- In a small bowl, whisk together the powdered sugar, peanut butter and milk until smooth. Drizzle the glaze over the cooled bars.
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