Lately I’ve been craving a classic combination and thought, why not a peanut butter and jelly inspired dessert. I weighed the options and decided that blondies were the best choice. I wanted to make my own jelly and decided to make a raspberry compote. Fruit compotes are less gelatinous and are great as a dessert topping. I made a Red Moscato wine infused raspberry compote and let it thicken up so it would hold in the baking process. The compote is also great as a topping for ice cream, waffles, muffins, or french toast. I highly suggest using it as a topping if blondies are not your thing. Below is the peanut butter and jelly blondie recipe, I would like to note that I used creamy peanut butter due to preference, you can use crunchy for added texture. Also if raspberries are not your berry, strawberries would work well too. Now let’s get to baking!
Red Moscato wine infused Raspberry Compote
- 6 oz Granulated sugar
- 12 oz Raspberries
- 2 oz Water
- 10 oz Red Moscato
- 1 Tablespoon + ½ oz of water Cornstarch
- Make a slurry by combining the cornstarch and water before adding it in.
Steps:
1. Add all the ingredients into a medium saucepan. Cook on medium-high until it begins to boil and then reduce to medium low.
2. Cook for about 30-45 minutes or until the mixture reduces by half and has a syrup like texture.
3. Let it completely cool before storing in the refrigerator.
*Note: I let the compote sit in the fridge for a week before using so that it would be at the right texture for baking.*
Peanut Butter and Jelly Blondies
- 2 Sticks of unsalted butter, soften
- 1 Jar of creamy peanut butter, 16oz
- 1 Cup of granulated sugar
- ½ Cup of brown sugar
- 2 Large eggs
- 1 teaspoon of vanilla extract
- 2 cups of All-purpose flour
- 1 teaspoon of baking powder
- ½ teaspoon of salt
Steps:
1. Preheat oven to 350°F and line a half sheet pan or a 9x13inch pan with parchment paper. Lightly grease the pan and parchment with cooking spray.
2. In a large bowl, sift together flour, baking powder, and salt and set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and sugars. Add the eggs, one at a time, scraping the sides of the bowl as necessary. Add the vanilla. Then add the peanut butter until well combined.
4. Add the dry ingredients to the bowl and mix until just combined.
5. Transfer to prepared pan and spread evenly using an offset spatula.
6. Alternate between peanut butter batter and raspberry compote.
- Place compote in a pastry bag and pipe a zig zag across the batter.
- Peanut butter layer first then compote, repeat twice.
7. Bake for 12-18 min, or until edges are set and a toothpick test comes out clean or with light crumbs. Allow blondies to cool completely then slice up and enjoy.
