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Pennington Farms Cashew Butter and Marionberry Jam Squares

May 2, 2010

Pennington Farms Jam, Grants Pass Farmers Market

These are cut very small, no bigger than three bites. They aren’t a cookie but rather a style of vintage confections called pastes. There are three layers to this recipe for jam squares. Feel free to experiment. Don’t do cashew? Almond butter or peanut butter will do the trick as will other types of homemade jam.

I’ve served this at several small hotels and B&Bs on the afternoon tea cart.

3/4 c. dark brown sugar
1 # confectioners sugar
1/3 c. cashew butter
2 c. toasted coarsely chopped cashews
12 chocolate chips
1 TBL butter
1/2 c.  marionberry or huckleberry jam in a pastry bag with a medium round tip

Grease 9 x 9 inch square pan with soft butter.

Beat together sugars and cashew butter. Pat into pan in even thin layer.

Melt chocolate chips and butter over hot water. Stir  until smooth. Spread very quickly over the top of the cashew-sugar. Don’t worry if it’s not smooth.

As soon as you’ve spread the chocolate, sprinkle evenly with the nuts.

Drizzle the jam over the nut layer and refrigerate until firm. Cut into 1″ squares with a hot, dry knife. Serve chilled or at room temperature.

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