Peanut Butter and Jelly Bars

Name: Peanut Butter and Jelly Bars
Prep time: 15 min
Cook time: 50 min
Total time: 3 h 5 min
Yield: 15
Cuisine: American
Ingredients: 3 cups (360g) all-purpose flour; 1 & 1/2 teaspoons salt; 1 teaspoon baking powder; 1 cup (226g) unsalted butter, softened; 1 & 1/2 cups (300g) granulated sugar; 2 large eggs; 2 & 1/2 cups (637g) creamy peanut butter; 1 teaspoon vanilla extract; 1 & 1/2 cups strawberry jam (or other flavor); 1 cup (125g) salted peanuts, roughly chopped

June 27, 2008 (updated Jul 12, 2024) by Jennifer McHenry //

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These peanut butter and jelly bars transform your favorite school lunch sandwich into a sweet handheld treat! They’re easy to make and impossible to resist.

Stack of 2 peanut butter and jelly bars on plate

There are a few food combinations that never get old. Peanut butter and jelly is one of those combinations for me. These peanut butter and jelly bars are a delicious, dense treat; while the predominant flavor is peanut butter, the jam adds a little extra kick of sweetness!

Why You’ll Love This Recipe for Peanut Butter and Jelly Bars

A classic combination. Salty peanut butter and sweet jam are a match made in heaven. (You’ll also love the combo in peanut butter and jelly muffins and peanut butter and jelly icebox pie.)
Easy to make. These bars come together quickly and require minimal ingredients, making them perfect when you want a treat without a lot of hard work.
Kid-friendly. Kids of all ages will love these peanut butter and jelly bars, which means they’re a great addition to lunch boxes or after-school snacks—and with their nostalgic flavor, adults will love them, too!

Overhead view of ingredients for peanut butter and jelly bars

What You’ll Need

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

All-purpose flour – Here’s how to measure flour.
Salt
Baking powder
Unsalted butter – Learn more: Unsalted or Salted Butter: Which is Better for Baking?
Granulated sugar
Eggs – Let these come to room temperature while you gather and measure the other ingredients.
Creamy peanut butter – We’re already adding chopped peanuts to these peanut butter and jelly bars, so use creamy peanut butter instead of chunky.
Vanilla extract – I like to use my homemade vanilla extract.
Strawberry jam – Or your favorite flavor.
Salted peanuts – For crunch and extra peanut flavor. Chop them with a chef’s knife or pulse them in your food processor.

How to Make Peanut Butter and Jelly Bars

Overhead view of dry ingredients in mixing bowl with whisk — Mix the dry ingredients.

Overhead view of whipped butter and sugar in mixing bowl — Mix the dry ingredients.

Mix the dry ingredients. Whisk the flour, salt, and baking powder in a bowl.
Mix the wet ingredients. Use an electric mixer on medium speed to beat the butter and sugar. Beat in the eggs, peanut butter, and vanilla.
Combine wet and dry. Beat the flour mixture into the butter mixture on low speed.

Overhead view of cookie base for peanut butter and jelly bars — Press the cookie base into the pan.

Overhead view of jam layer of peanut butter and jelly bars — Press the cookie base into the pan.

Assemble. Press two-thirds of the dough into a parchment-lined baking pan. Spread the jam in an even layer on top, then crumble the remaining dough over the top. Sprinkle with peanuts.
Bake. Place the pan in a 350ºF oven and bake for 45 to 50 minutes, or until golden.
Cool. Let the bars cool in the pan on a wire rack. Run a knife around the edges to loosen and then refrigerate for 1 to 2 hours before cutting into bars.

Overhead view of peanut butter and jelly bars with one bar sideways to show layers

Tips and Variations

Know when they’re done. To check for doneness, look for these bars to be golden brown. You can still use the usual toothpick test, too, but it can be a bit less reliable because of the jam layer.
Soften the butter. This recipe calls for softened butter, which allows it to mix more evenly into the peanut butter layer. Learn more: How to Soften Butter
Use “regular” peanut butter. While I love natural peanut butter in a sandwich, its inconsistency makes it bad for baking. You’ll need the shelf-stable kind that doesn’t need stirring or refrigeration after opening.
Make them peanut-free. Sunflower seed butter or almond butter can be used as substitutes for peanut butter in this recipe, making it suitable for serving someone with peanut allergies. You can simply omit the peanuts on top.
Tent if needed. If you notice the tops of the bars or peanuts are getting too dark, tent the pan loosely with foil.

Overhead view of peanut butter and jelly bars on parchment-lined board

How to Store

Store these peanut butter and jelly bars in an airtight container at room temperature for up to 3 days or refrigerate them for up to a week.

Can I Freeze This Recipe?

Yes, these bars freeze well! Place them in a single layer on a parchment-lined baking sheet to freeze, then transfer the frozen bars to an airtight container or freezer bag. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, allow the bars to thaw at room temperature or in the refrigerator overnight.

Two peanut butter and jelly bars stacked on parchment paper

More Peanut Butter Bar Recipes

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