Recipe: Cheddar and Pepper Jelly Crumble Bars

CHEDDAR AND PEPPER JELLY CRUMBLE BARS

"Cheese and pepper jelly is a classic southern combination. This idea, however, was inspired by a Canadian Junior League cookbook, of all things. That recipe was for a blue cheese base with orange marmalade. The first time I read that recipe, I immediately knew I had to try it southern-style. These little jewels have become a big hit whenever I serve them."



4 ounces extra-sharp yellow cheddar cheese
1/2 cup (1 stick) unsalted butter, cold
1 1/4 cups all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon sweet paprika
1/4 teaspoon baking powder
Dash of cayenne pepper
1 (10.5-ounce) jar red pepper jelly (such as Braswell's)

Preheat the oven to 350 degrees F. Line an 8-inch square pan with nonstick foil or foil sprayed with cooking spray.

Fit the shredding disk in a food processor and grate the cheese and the cold butter together. Switch to the metal blade, add the flour, salt, paprika, baking powder, and cayenne, and process until the mixture just starts to come together. You want clinging crumbs that easily hold together when pinched between your fingers. This may take 3 to 4 minutes. Don't let the mixture form a ball.

Reserving 1/2 cup of the crumbs, dump the rest into the prepared pan and press out into a flat layer with a smooth top. Spread the jelly evenly on the surface, all the way to the edges. An offset palette knife or the back of a spoon is the best tool for this. Sprinkle the remaining crumbs evenly over the pepper jelly.

Bake for 30 minutes, then remove from the oven and cool completely.

Lift out of the pan using the foil edges and cut into small squares. You might want to label these on a buffet table or tell people what they are-someone might mistake them for strawberry crumble bars!

Makes 25
Source: Southern Snacks: 77 Recipes For Small Bites With Big Flavors by Perre Coleman Magness. Copyright 2018 by Perre Coleman Magness. Used by permission of the University of North Carolina Press.