Introduction

Peanut Butter and Jelly Bars combine the nostalgic flavors of a classic sandwich into a delicious baked treat. These bars are chewy, sweet, and perfect for satisfying your snack cravings or serving as a simple dessert for any occasion.

Two square-shaped bars are stacked on a white plate placed on a white marbled texture. Each bar shows three layers: a top and bottom layer in light brown, crumbly dough with a slightly rough texture, and a middle layer of glossy, deep red jam that looks thick and fruity. The edges of the bars are crumbly, and the jam layer is slightly oozing at the sides. The background is softly blurred, keeping the focus on the bars. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
1 ½ cups sugar
1 teaspoon pure vanilla extract
2 large eggs, room temperature
2 cups creamy peanut butter
3 cups flour
1 teaspoon baking powder
2 cups strawberry jam

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper, leaving an overhang for easy removal.
Step 2: In a large bowl, cream together the softened butter, peanut butter, and sugar until light and fluffy, about 3 to 4 minutes.
Step 3: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Step 4: In a separate bowl, whisk together the flour and baking powder, then gradually add to the wet ingredients, mixing until a dough forms.
Step 5: Press about two-thirds of the dough evenly into the prepared baking dish to form the base layer.
Step 6: Spread the strawberry jam evenly over the base layer, leaving the edges clear to help seal the layers.
Step 7: Crumble the remaining dough over the jam layer to create a textured top.
Step 8: Bake for 30 to 35 minutes, or until the top is a light golden brown.
Step 9: Allow the bars to cool completely in the pan, then lift out using the parchment paper overhang and cut into bars.

Tips & Variations

Use parchment paper for effortless removal and simple cleanup.
Substitute coconut oil or dairy-free butter to make a dairy-free version.
Try almond butter or sunflower seed butter if you need a nut-free alternative.
For gluten-free bars, use almond or coconut flour but adjust the quantity as needed.
Swap strawberry jam for any fruit jam to customize the flavor.
Keep an eye on the bars during baking to prevent over-browning.

Storage

Store the bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, warm bars gently in the microwave for 10-15 seconds or let them come to room temperature before serving.

How to Serve

The image shows two square dessert bars stacked on a white plate, all placed on a white marbled texture. Each bar has three visible layers: a crumbly, light brown top layer with a slightly crunchy texture, a middle layer of dark red and purple jelly-like fruit filling that is glossy and thick, and a denser, tan-colored bottom layer that looks soft and moist. There are small crumbs around the bars, enhancing the crumbly texture. The top bar is placed slightly off-center on the bottom bar, showing the layers clearly from the side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter will work and add a nice texture to the bars, though creamy peanut butter produces a smoother dough.

Do I need to refrigerate these bars?

Refrigeration is not necessary if you plan to eat them within a few days. However, refrigerating will extend their freshness and help keep the bars firm.