Peanut Butter And Jelly Bars
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Calling all peanut butter lovers! These peanut butter and jelly bars are made with a peanut butter cookie dough, creamy peanut butter filling, and layered with a sweet raspberry jam. These bars can be made in about an hour!
It’s peanut butter jelly time! Ok I had too. Forgive me. But I think I found my new favorite dessert.
These peanut butter cookie bars layered with sweet jam and topped with crunchy peanuts is everything a dessert should be and more. Quick and easy dessert. Salty and sweet. And perfectly portable to take to a party. It checks all the boxes.
If you love peanut butter and jam together then run to the kitchen and make these now!
Table of contents
Why This Recipe Works
- Easy pb&j bars recipe that everyone is going to love
- Tons of peanut butter flavor! Peanut butter is used in the dough and filling layer, and salted peanuts are added for crunch.
- You can use any jam you like for these bars!
- Perfect party dessert or after school snack!
Ingredients Needed
- All purpose flour
- Light brown sugar – You can also use dark brown sugar. If you have run out, try making your own! Read my tutorial on how to make your own brown sugar.
- Salt
- Baking powder
- Baking soda
- Peanut butter – I used creamy peanut butter, but crunchy peanut butter could also be used. I don’t recommend a natural peanut butter as it can be too oily.
- Powdered sugar – If you have run out, read my full tutorial on how to make your own powdered sugar.
- Vanilla extract
- Raspberry jam – You could also use your favorite jam, like a grape jam or strawberry preserves if you would like.
- Peanuts – I used salted peanuts.
How To Make Peanut Butter Jelly Bars
Position a rack in the center of the oven. Preheat oven to 350oF (180oC). Grease or line a 9×9 baking pan with parchment paper.
In a large mixing bowl whisk together the flour, sugar, salt, baking powder, and baking soda.
Add butter and peanut butter. Cut in butter with pastry cutter or your hands. Reserve 1 cup. Press remaining mixture into bottom of the pan.
Bake the crust for 20 minutes. Set aside to cool while you make the filling.
In a bowl of an electric mixer beat peanut butter, butter powdered sugar, vanilla and salt until smooth and combined. I like to use my stand mixer fitted with a paddle attachment, but a hand mixer also works.
Spread the peanut butter filling over the baked and cooled crust.
Drop tablespoons of the jam onto the peanut butter mixture and use the tip of a butter knife and swirl into the peanut butter filling.
Scatter the reserved crust mixture over the top. Sprinkle with chopped peanuts.
Bake until golden brown and filling is set, about 25 minutes. Cool on a wire rack and cut into bars before serving.
Recipe Tips
- Use room temperature ingredients. This will help the ingredients to combine more easily and create a smoother batter.
- Don’t overmix the batter. Once you add the dry ingredients, be careful to not over mix. Overmixing can make the bars tough.
- Be careful not to overbake the bars. The bars are done when the edges are golden brown and the center is soft but set.
- Let the bars cool completely before cutting them. This will help to prevent the bars from crumbling.
- Use a kitchen scale. For best results I always recommend weighing your ingredients, especially the flour.
Recipe Variations
- Use a different nut butter – You could swap peanut butter with another nut butter like almond butter. Use sunflower seed butter if there is a nut allergy.
- Add chocolate chips. For a little extra sweetness, stir in 1/2 cup chocolate chips to the peanut butter mixture.
- Swap the jam – I prefer raspberry but use whatever is your favorite jam, like a grape jelly or strawberry jelly for these bars!
- Make the crust in the food processor – If you want to speed things up, you can use your food processor.
Storage Instructions
These bars can be stored in an airtight container at room temperature for up to 3 days or covered in the fridge for up to 5 days. They can also be stored in the freezer for up to 3 months in an airtight container. Thaw at room temperature before serving.
Yes, you can make the bars ahead of time. Just bake the bars according to the recipe, then let them cool completely. Once the bars are cool, wrap them tightly in plastic wrap and store them in the refrigerator for up to 3 days or in the freezer for up to 3 months.
When you are ready to serve the bars, thaw them overnight in the refrigerator or at room temperature for 30-60 minutes.
Recipe FAQs
Absolutely! Crunchy peanut butter will work great in this recipe.
If you wanted to make these nut free, try using a sunflower seed butter and omit the added peanuts.
Yes use whatever jam you’d like! I prefer raspberry jam, but a strawberry or grape jam would be delicious!
More Recipes To Try
If you’re craving more peanut butter desserts, try my easy peanut butter rice krispie treats! It’s an easy no bake stovetop treat you can mix up in no time.
And if it’s cookies you’re craving try my peanut butter oatmeal cookies! Soft, chewy and chock full of peanut butter flavor.
And you can’t go wrong with my easy no bake peanut butter cheesecake recipe! Topped with peanut butter cups and hot fudge sauce.
Peanut Butter Jelly Bars
Ingredients
Crust:
- 2 ⅓ cups (280 g) all purpose flour spooned and leveled
- 1 cup (200 g) packed light brown sugar
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 cup (2 sticks, 226 g) unsalted butter softened to room temperature
- ⅓ cup (85 g) smooth peanut butter
Filling
- 1 cup (225 g) smooth peanut butter
- ½ cup (1 stick, 113 g) unsalted butter softened
- ½ cup (60 g) powdered sugar
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt
- ¾ cup (255 g) raspberry jam
- ⅓ cup (47 g) salted peanuts roughly chopped
Instructions
Make the crust
- Position a rack in the center of the oven. Preheat oven to 350°F (180°C). Grease or line a 9×9 baking pan with parchment paper.
- In a large mixing bowl whisk together the flour, brown sugar, salt, baking powder, and baking soda. 2 ⅓ cups (280 g) all purpose flour 1 cup (200 g) packed light brown sugar ½ teaspoon salt ½ teaspoon baking powder ¼ teaspoon baking soda
- Cut in butter with pastry cutter or your hands. Stir in peanut butter. Reserve 1 cup. Press remaining mixture into bottom of the pan. 1 cup (2 sticks, 226 g) unsalted butter ⅓ cup (85 g) smooth peanut butter
- Bake the crust for 20 minutes. Set aside to cool while you make the filling.
Make the filling
- In a large mixing bowl, with an electric mixer beat peanut butter, butter powdered sugar, vanilla and salt until smooth and combined. Spread over the baked and cooled crust. 1 cup (225 g) smooth peanut butter ½ cup (1 stick, 113 g) unsalted butter ½ cup (60 g) powdered sugar 2 teaspoons vanilla extract ⅛ teaspoon salt
- Drop tablespoons of the jam onto filling and use the tip of a butter knife and swirl into the peanut butter filling. ¾ cup (255 g) raspberry jam
- Scatter the reserved crust mixture over the top. Sprinkle with chopped peanuts. ⅓ cup (47 g) salted peanuts
- Bake until golden brown and filling is set, about 25 minutes. Cool on a wire rack and cut into bars before serving.
Notes
- Storage: These bars can be stored in an airtight container at room temperature for up to 3 days or covered in the fridge for up to 5 days. They can also be stored in the freezer for up to 3 months in an airtight container. Thaw at room temperature before serving.
- Freezing: Yes, you can make the bars ahead of time. Just bake the bars according to the recipe, then let them cool completely. Once the bars are cool, wrap them tightly in plastic wrap and store them in the refrigerator for up to 3 days or in the freezer for up to 3 months. When you are ready to serve the bars, thaw them overnight in the refrigerator or at room temperature for 30-60 minutes.
