Welcome to recipe #2 in my vacation recipe series! All this week I’ll be posting all desserts, or food that is just for fun, because VACATION! Today’s Peanut Butter and Jelly Bars is the perfect dessert for people, like me, who are more inclined to savory flavors.
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What’s in a Peanut Butter and Jelly Bar?
The base layer and crumbly topping for these bars is a peanut butter infused sugar cookie-like mixture, with a few oats stirred in for extra texture. While it is sweet, the salty peanut butter balances it perfectly for a not-too-sweet finish. The bars have a jam layer running through the middle for a little sweet-tart pop in every bite. I kept by jam layer thin because I prefer savory to sweet, but if you like ooey-gooey sugary sweetness, you can always double up on that layer! :)
How to Store Your Peanut Butter and Jelly Bars
These Peanut Butter and Jelly Bars are quite rich, so I sliced them into batons instead of square bars. You can keep these bars at room temperature once they’re completely cooled, just make sure to keep them in an air-tight container. If you can’t polish off all twelve within 4-5 days (that’s not a dare), wrap them tightly in plastic wrap, then place them in a freezer bag, and pop them in the freezer for long term storage.
Peanut Butter and Jelly Bars
Servings 12 piecesIngredients
- 1 1/4 cup all-purpose flour ($0.12)
- 1 cup rolled oats ($0.30)
- 1/4 tsp baking soda ($0.01)
- 1/2 cup salted butter, room temperature ($0.87)
- 1/2 cup brown sugar ($0.32)
- 1 extra large egg ($0.27)
- 1/2 cup natural peanut butter ($0.71)
- 1/2 tsp vanilla extract ($0.14)
- 3/4 cup jam or jelly ($1.44)
- 1/4 cup peanuts* ($0.19)
Instructions
- Preheat the oven to 350ºF. Line an 8×8 inch baking dish with parchment or foil.
- In a medium bowl, stir together the flour, oats, and baking soda.
- Using a mixer, cream together the butter and sugar until soft and smooth. Add the egg, peanut butter, and vanilla. Mix until smooth again.
- Pour the flour and oat mixture into the bowl with the peanut butter mixture. Use a spoon to stir until everything is evenly combined and a thick cookie dough forms.
- Press 3/4 of the cookie dough into the bottom of the prepared baking dish in an even layer. Make sure there are no holes or gaps and the dough is compact. Spread the jam evenly over the surface of the cookie dough. Drop the remaining cookie dough over top of the jam in small pieces or crumbles. Sprinkle the peanuts over the top and press them down gently into the jam and dough crumbles. The crumbles and peanuts will not cover the jam in a solid layer.
- Cook the peanut butter and jelly bars for 35-40 minutes, or until the top is golden brown. Let the bars cool slightly, then use the parchment to lift the bars out of the dish. Cut the bars into 12 pieces and enjoy.
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Notes
Nutrition
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How to Make Peanut Butter And Jelly Bars – Step by Step Photos
Preheat the oven to 350ºF. Line an 8×8 inch baking dish with parchment or foil. In a medium bowl, stir together 1.25 cups all-purpose flour, 1 cup rolled oats, and 1/4 tsp baking soda.
In a separate large bowl, mix 1/2 cup salted butter and 1/2 cup brown sugar together until light and creamy (use a hand or stand mixer).
To the creamed butter and sugar add 1 extra large egg, 1/2 cup natural peanut butter, and 1/2 tsp vanilla extract. Mix until smooth and creamy again.
At this point the batter should be deliciously creamy.
Pour the flour and oat mixture into the batter and use a large spoon to stir until everything is evenly mixed and you have a thick cookie dough. The dough should be dry enough that you can pick it up and make a ball with it in your hands without it sticking.
Press 3/4 of the cookie dough into the bottom of the prepared dish. Make sure to press it down until it is compact and in an even layer over the bottom with no holes or gaps.
Spread 3/4 (or more if you like) of your favorite jam over the cookie dough.
Break the remaining cookie dough up into small pieces or crumbles and sprinkle them over the surface of the jam. Sprinkle 1/4 cup peanuts over the top as well, and press them lightly into the surface. If you don’t have peanuts, you can drizzle a little extra natural peanut butter over top.
Bake the Peanut Butter and Jelly Bars for 35-40 minutes, or until the top is slightly golden brown. Let the bars cool slightly, then use the parchment to lift them out of the baking dish.
Slice the Peanut Butter and Jelly Bars into 12 pieces and enjoy! To store the bars, make sure to let them cool completely before placing them in an air-tight container. Enjoy them within 4-5 days, or wrap tightly and freeze for longer storage (a few months).
I used regular peanut butter, so that might have been the issue, but these were terrible. They turned out incredibly dry and tasteless. Too bad, I wasted a whole jar of expensive bacon jam, but sometimes this happens.
What a fun recipe! Perfect to make with my 5 year old as a boredom buster AND a delicious treat. Some people said it wasn’t sweet enough, but I made it with regular (sweetened) peanut butter and I thought they were perfect.
I made these today. They are pretty good. The pieces with a really good layer of jam are much better than those with a thin layer, I would go thicker next time. I did a 1.5x recipe as I am taking some to a friend who just had a baby (and wanted some for home too); still not sure I got the pan size right – wish I would have used a 9×13 to make sure the crust didn’t get too thick. They are not overly sweet, would be great with tea.
I made these as a birthday treat for a friend of mine who is a self-proclaimed PB&J nut. I made them with Crunchy Jif, as it is what I had on hand, and a little extra jam and they turned out great!
Good, but healthier and less sweet than anticipated. The other reviewer is correct, these are like a nutrigrain texture. A little dry, but tasty. I think I would prefer it to taste more like a cookie bar though, but that isn’t the fault of the recipe, just my expectations!
I ate 3 of these before I realized what they taste like. Nutrigrain Bars! I didn’t use peanuts, used almond butter instead of pb, and used blackberry preserves, so maybe that’s why.
Hey Beth,
Any advice for people with egg allergies? I would love to try this recipe but would need a substitute. I was thinking of apple sauce?
I’m not sure applesauce will work here because the egg is acting as a binder and applesauce doesn’t really have that quality. I haven’t experimented with egg substitutes to really know what might work best. :(
These were so good! I made them just as directed except I used unsalted butter and added a little salt to the batter. A hearty, filling treat and not too sweet.
Made these today, they were great. I wouldn’t serve them as dessert, because they were not as sweet as I would like, but I can imagine modifying the sweet level to make them perfect. My husband thought they were absolutely perfect! (He doesn’t like stuff too sweet)
I totally love peanuts! This version is one-good-pick to treat for kids!
I’m worried that if I made these I would end up eating the entire pan in one day. I already love PB&J enough as it is!
Yum! Better than a granola bar, filling and satisfying, and I will make these again! Thanks Beth!
These were outstanding. Made them with homemade raspberry jam. Couldn’t wait for them to cool completely before I ate two. These will go into my keeper file.
I made it with a large egg and strawberry jam. It is awesome! My fiancé & kid loved them.
Thanks!
Wow! I must make these for my hubby. He LOVES peanut butter. Thanks.
Peanut butter and jelly is always a classic combo! I think cutting it into strips is better because it makes it more snackable.
H. Bowden
Any reason I couldn’t use regular peanut butter? We don’t buy natural and I wouldn’t want to buy a whole new jar just for a recipe. Also if we only have unsalted butter, could I just use that and add a little salt?
The other type of peanut butter might change the texture a bit and make the whole dish a little sweeter, but it should work other than that. :) I’d maybe add 1/4 tsp salt if you’re using unsalted butter.
I used regular peanut butter and it turned out perfect.
Mmmm, I’m totally in love with these. Pinning to make later!!
Yum! I wonder if I could use GF oat flour in place of the all purpose to make a gluten free version.
I’m all about savory-sweet desserts! This looks like it’s right up my alley. I’ve made a similar bar without the peanut butter or peanuts on top that used a banana as the binder rather than an egg, so I’ll probably try that. Thanks for the recipe!