Fresh Strawberry Bars

Hi hi! More strawberry goodness, this time on top of a lovely, soft-yet-hefty peanut butter base. From Better Homes and Gardens, of all places.


Now, some people thought it was funny that I get Better Homes and Gardens magazine, but to them I just want to say: dudes, you're missing out. Yeah, it has a faint whiff of 90s outdated dork-fest, but I seriously would not have the faintest idea how to take care of a yard/garden without it. Great magazine for beginners! It tells you what to focus on every month, what plants/flowers work well together, how to landscape, etc. etc. I have actual container gardens and cute hanging planters thanks to that magazine, and Hubs' garden is doing pretty darn good, too (although I think that's due more to his farming ancestory than my new favorite-ish magazine).


Usually the recipes in there aren't my style, but they had these strawberry bars on the cover and I couldn't resist. They were really, really good, too - I usually don't pair my strawberries with peanut butter. I'm more for strawberries and cream, or strawberries and berries, or strawberries and chocolate, or balsamic, or... well, anything but peanut butter. It is amazing, though, how well they work together! Like a really fresh-tasting PB&J sandwich :)

Fresh Strawberry Bars

(from Better Homes and Gardens, May 2009)

Ingredients:

3/4 c. unsalted butter, softened

3/4 c. peanut butter

1 c. packed brown sugar

1/2 c. granulated sugar

2 tsp. baking powder

1/4 tsp. salt

2 large eggs, room temperature

1 tsp. vanilla extract

2 1/4 c. AP flour

1/2 c. strawberry preserves

4 c. small whole strawberries, halved or quartered

Preheat oven to 350 F. Line a 9X13 pan with foil, extending foil beyond edges. Set aside.

In a large mixing bowl, beat the butter and peanut butter on medium to high for 30 seconds, until well blended. Beat in the sugars, baking powder, and salt until combined. Add eggs and vanilla; beat until combined. Beat in as much flour as you can with mixer. Stir in remaining flour.

Spread dough in prepared pan. Bake 25 minutes or until top is lightly browned and toothpick inserted near center comes out clean.

Cool completely on a cooling rack. Remove from the pan by lifting out by the foil edges. Spread preserves on top, then top with berries. Cut into bars. Serve at once or refrigerate up to 6 hours.