These Peanut Butter and Jelly Bars are made with a crunchy peanut butter cookie base, filled with a strawberry jam, and topped with a shortbread crumb topping. This bars are so easy to make, and they are the a great all around afternoon snack, or anytime dessert.
Clearly, these Peanut Butter and Jelly Bars need to be on your next baking list. I’m still on a PBJ kick because now I’m turning my cake into these delicious Bars. If you missed my Peanut Butter and Jelly Cake, you can find it here: It’s my twist on the beloved peanut butter and jelly sandwich.
These dessert bars are perfect for any peanut butter lover, and I know there are a lot of us out there!
For more peanut butter recipes, check these out:
Peanut Butter Jelly Cake, Chocolate Cake With Peanut Butter Frosting, Snickers Cake
Jump to:
Why this recipe works
- Peanut butter base- These bars have a thick and chewy peanut butter cookie base made with real creamy smooth peanut butter.
- East to make- This recipe requires only basic baking skills! All you do is mix the ingredients and pour them in a pan! It’s as easy as that!
- Jam filling- I use a store bought filling for this recipe. I like strawberry, but you can use whatever flavor you want!
- Shortbread crumb topping- The shortbread crumb topping is my favorite part of this dessert. It adds a crunchy texture and just brings the whole thing together.
Grocery list
Here are some pantry items that you may not have on hand. For a full list of ingredients, check out the recipe card below.
- Large eggs- You should pull these out 2-4 hours before you start baking to bring them to room temperature. You will use a whole egg and an egg yolk.
- Unsalted butter- As always, I use unsalted butter to help control the amount of salt in my recipes.
- Smooth peanut butter- I always use Jif. It’s my favorite.
- Light brown sugar- I always use light because it helps give the cookie a light flavor.
- Strawberry jam- Use whatever kind/flavor of jam that you prefer!
Step By Step Instructions
Here is how to make and bake these dessert bars. I use a small food processor, but If you don’t have one, you can totally use a pastry cutter.
Step 1: Whisk the butter and sugars. In a large bowl, whisk the melted butter, granulated sugar, and brown sugar until well combined. Whisk in the peanut butter. Whisk vigorously for about 30-45 seconds.
Step 2: Add the egg, egg yolk, and vanilla. Add the egg, egg yolk, and vanilla and whisk them together.
Step 3: Fold in the dry ingredients. Switch to a rubber spatula and fold in the flour, salt, and baking powder.
Step 4: Press dough into pan. Press the dough into an even layer in the prepared pan. Spread the jam with the back of a spoon to evenly cover the top of the peanut butter bars. Set aside while you make the shortbread crumb topping.
Step 5: Make the shortbread crumbs. In a large bowl, stir together the flour, sugar, and baking powder. Set aside.
Step 6: Combined the butter and the flour mixtures. If you have a food processor, add the flour mixture and the cold butter and mix it until it turns into coarse crumbs.
Step 7: Add the egg. Add the egg and blend until it fully comes together. If you need to break up bigger pieces, use your fingers to break them up.
Step 8: Add the crumb topping and bake. Add the crumbs to the top of the jam/peanut butter bars and bake for 40-50 minutes. The top should start turning light brown. When you insert a toothpick, it should come out with little, to no, crumbs.
Assembling the bars
-First prep your pan by using binder clips and parchment paper. Clip the parchment paper to the edges of the pan. Spray the parchment paper with cooking spray.
-Evenly press the peanut butter dough into the prepped pan.
-Top with the jam. With the back of a spoon, evenly spread it across the top of the peanut butter dough.
-Top with the crumb topping and bake for 40-50 minutes.
Expert baking tips
Flour- Make sure the flour is spooned and leveled. This is a more accurate way of scaling the flour.
Use a good pan- Use a high quality pan. I got mine here: I suggest not using a glass pan because a glass pan crisps up the edges more.
How to cut- Use a clean knife and clean the knife with a paper towel after each cut.
Bake low and slow- I turned my oven down to 325 for these bars because I wanted them be perfectly baked.
Storing and freezing
These Peanut Butter and Jelly Bars can be stored in an airtight container or ziplock bag for up to 5 days at room temperature. You can also place them in an airtight container in the fridge for up to one week.
Freezing
They can be frozen in an airtight container for up to 2 months.
If you do choose to freeze them, I suggest pulling them out two hours before you want to eat them and letting them come to room temperature.
For more fun and tasty recipes here are some good ones:
Brown Butter Blueberry Cookies, S’mores Cake, Birthday Oreo Cake
If you have made any of my recipes, please feel free to leave me a review!
Remember to follow me on Instagram and Pinterest for more recipe inspo!!
Recipe
Peanut Butter and Jelly Bars
Ingredients
For the peanut butter bars
- ¾ cup unsalted butter melted
- 1 cup light brown sugar
- ½ cup granulated sugar
- ¾ cup creamy peanut butter
- 1 large egg at room temperature
- 1 large egg yolk
- 1 Tablespoon pure vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 ½ cup strawberry jam or flavor of your choice
For the shortbread crumb topping
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ¾ teaspoon baking powder
- ½ cup cold unsalted butter
- 1 egg beaten
Instructions
For the peanut butter bars.
- Preheat the oven to 325 and line an 8×8 square baking pan with parchment paper and spray the parchment paper with cooking spray. Set aside.
- In a large bowl, whisk the melted butter, granulated sugar, and brown sugar until well combined. Whisk in the peanut butter. Whisk vigorously for about 30-45 seconds.
- Add the egg, egg yolk, and vanilla. Whisk them together.
- Switch to a rubber spatula, fold in the flour, salt, and baking powder.
- Evenly press the dough into the prepared pan. Add the jam, and use the back of a spoon to evenly spread it on top of the peanut butter bars. Set aside while you make the shortbread crumb topping.
For the crumb topping
- In a large bowl, stir together flour, sugar, and baking powder. Set aside.
- If you have a food processor, add the flour mixture and the cold butter and mix it until it turns into coarse crumbs.
- If you don’t have a food processor, use a pastry cutter and cut the butter into the flour mixture until it turns into coarse crumbs.
- Add the egg and blend until it fully comes together. If you need to break up some bigger pieces, just use your fingers to break them up.
- Add the crumbs to the top of the jam and bake for 40-50 minutes. The top should start turning light brown. A toothpick inserted should come out with little, to no, crumbs.
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