Peanut Butter and Jelly Bars

Peanut Butter and Jelly Bar on a white surface

There are a few food combinations that never get old. Peanut butter and jelly is one of those combinations for me. I will gladly eat a PB&J most any day. This recipe using that delicious combination recently called out to me from the pages of one of my favorite cookbooks, Martha Stewart’s Cookies.

One note about baking these. The directions give a wide range for the baking time: 45-60 minutes. With the jam layer, there was not a good way to test these for doneness. The old toothpick trick would not have worked well. I baked mine for 45 minutes, and they were just right to me.

overhead view of a Peanut Butter and Jelly Bar

After mixing up this simple recipe, I was rewarded with a delicious, dense treat. While the predominant flavor is peanut butter, the jam adds a little extra kick of sweetness. I used strawberry, as recommended in the recipe, although you could easily substitute your favorite flavor. For sandwiches, I definitely prefer grape. What flavor of jelly do you like with your peanut butter?

Yield: 24 2-inch bars

Peanut Butter and Jelly Bars

Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes

Peanut Butter and Jelly Bars are a delicious celebration of a favorite flavor combination!

Peanut Butter and Jelly Bars

Ingredients

  • 1 cup (226g) unsalted butter, softened, plus more for preparing pan
  • 3 cups (360g) all-purpose flour, plus more for preparing pan
  • 1 & 1/2 cups (300g) granulated sugar
  • 2 large eggs
  • 2 & 1/2 cups (637g) smooth peanut butter
  • 1 & 1/2 teaspoons salt
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 & 1/2 cups strawberry jam (or other flavor)
  • 1 cup (125g) salted peanuts, roughly chopped

Instructions

  1. Preheat oven to 350°. Butter a 9″x 13″baking pan. Line bottom with parchment paper. Butter the parchment and dust with flour, tapping out the excess.
  2. Beat the butter and sugar together on medium speed of an electric mixer. Mix for about 2 minutes, until fluffy. Add the eggs and peanut butter, and beat about 2 minutes or until combined.
  3. In a separate bowl, whisk together the flour, salt, and baking powder. Add to the butter mixture and beat on low speed until combined. Add the vanilla and mix.
  4. Transfer two-thirds of the dough to the prepared pan and spread evenly. Spread the jam on top of the dough. Crumble the remaining dough on top of the jam. Sprinkle with peanuts.
  5. Bake for 45-60 minutes, or until golden. Rotate pan halfway through baking. (Tent loosely with foil if bars are getting too dark.)
  6. Cool on a wire rack. Run a knife around the edges to loosen. Refrigerate 1-2 hours. Cut into bars and store in an airtight container at room temperature.

Notes

Recipe slightly adapted from Martha Stewart’s Cookies.

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