INGREDIENTS

Peanut Shortbread Layer

• Yields 9 x 13 -inch baking pan
• 1 1/2 cups peanuts, roasted salted
• 1 cup all purpose flour
• 1/2 teaspoon salt
• 8 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 10 tablespoons unsalted butter, melted

Peanut Butter Fudge Layer

• Yields 9 x 13 -inch baking pan
• 1 - 16 oz jar chunky peanut butter
• 12 tablespoons unsalted butter
• 1 1/2 cups peanut butter chip
• 1/2 teaspoon salt
• 1/4 cups powdered sugar
• 1/2 cup seedless strawberry jam

DIRECTIONS

Peanut Shortbread Layer

1. Preheat oven to 350F.
2. In a food processor, pulse peanuts, flour and salt until very finely ground.
3. Add sugar, vanilla and melted butter and pulse until dough comes together.
4. Spray or butter a 9 x 13 -inch baking pan then line with parchment paper insuring   a 1-inch overhang on all 4 sides.
5. Press dough into bottom of lined pan, score surface with a fork, and chill for 30 minutes before baking.
6. Bake at 350 degrees for 25-30 minutes.
7. Allow to cool completely while you mix the peanut butter fudge layer.

Peanut Butter Fudge Layer

1. In a medium sauce pan add 2 cups of water and bring to a simmer.  This will be used as a double boiler to melt the peanut butter layer.
2. In a medium heatproof bowl, add peanut butter, butter, peanut butter chips, salt and powdered sugar.  
3. Place over simmering water, be careful not to touch the bowl to the simmering water, stir until all ingredients are melted together and mixture is fluid.
4. In a separate heatproof bowl, microwave strawberry jam for 45 seconds to 1 minutes until jam is melted and warm.
5. Pour melted peanut butter layer over cooled shortbread layer.  Spread evenly with an offset spatula.
6. Dollop warm jam on top of peanut butter layer, using a knife or skewer swirl jam into peanut butter layer until desired pattern is achieved.
7. Refrigerate for at least 2 hours before cutting.
8. Cut into 1 1/2 -inch pieces.
9. Serve at room temperature.