Thumbs up from the nieces-PB&J Blondie Bites

Here is another slightly weird sounding, but very yummy recipe. It is from "Gourmet Game Night" by Cynthia Nims.   I tried it out on the family with many rave reviews.  If you like peanut butter as much as Philly and you like jelly, you'll love this dessert.  After freezing, they end up tasting like PB&J ice cream sandwiches.  It only makes a 9 x 9 in. pan because you have to cut the whole pan in half, lift the upper layer, put in filling and replace the top.  That is the hardest part and the top is really soft.  It breaks apart easily.  The recipe suggests using a piece of clean cardboard to help, I think parchment paper might work too.  If you want more, make a couple of batches.  I tried one the next day and it was still good.  So, you could make them a day ahead of time.  The recipe says you can make them 5 days ahead of time and cut 2 hours before serving.

PB&J Blondie Bites


1 c. chunky peanut butter at room temp
1/2 c. unsalted butter, at room temp
1/2 c firmly packed light brown sugar
2 eggs
1 tsp pure vanilla extract
1/2 c all purpose flour
1 (8 oz) cont. mascarpone cheese
3/4 c fruit jam (I used raspberry All fruit)

Preheat the oven to 350 degrees.  Lightly butter a 9" baking pan.

Combine the peanut butter, butter and brown sugar in a mixing bowl until creamed and smooth.  Add the eggs, one at t a time, blending until smooth.  Add the vanilla, scraping down the sides as needed.  On low speed, add the flour and beat until well blended.  Spoon the batter into the baking pan.  Bake until firm around the edges and a toothpick inserted in the center comes out clean.  About 30-35 minutes.  Set aside on a wire rack to cool.

Meanwhile, combine the mascarpone and jam with a mixer and whipping blade.   Whip together at medium-high speed until firm and fluffy.  1-2 minutes.  Refrigerate until you are ready to use it.

When the blondie is fully cooled, turn it out onto a cutting board.  Use a serrated knife to cut it in half horizontally.  Place the bottom half back into baking pan cut side up.  Spread the mascarpone mixture evenly.  Top with the other half of the blondie, cut side down.  Cover the pan and freeze until mascarpone is solid, at least 2 hours.

30 minutes before serving, cut the blondie sandwiches into squares.