Peanut Butter 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!

Prep Time30

Cook Time45

Total Time1 15

Course: Dessert

Cuisine: American

Servings: servings

Calories: 637kcal

Author: Heather Perine

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 9x9 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.

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