These Peanut Butter and Jelly Bars have a soft peanut butter cookie crust, a layer of jam and all the flavors of the classic sandwich. A perfect dessert for bake sales, parties or lunch box treats.
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Why We Love These Peanut Butter and Jelly Bars
- A simple cookie bar recipe that only requires basic pantry staples.
- These dessert bars are a huge crowd pleaser.
- A family favorite dessert! Who doesn't love the combination of peanut butter and jelly?!
- The best sweet treat for bake sales, get togethers, and lunch boxes.
- Undeniably delicious!
Peanut Butter and Jelly Bars Recipe Ingredients
- Salted Butter
- Brown Sugar
- White Sugar
- Large Egg
- Pure Vanilla Extract
- Creamy Peanut Butter
- Baking Soda
- Salt
- Unbleached All Purpose Flour
- Strawberry Jam
Substitution Suggestions
- Salted Butter: Feel free to use unsalted butter, but I suggest adding an extra ¼ teaspoon of salt to the cookie dough base.
- Creamy Peanut Butter: Crunchy peanut butter can be used. Just note that the texture of the bars will be different, but just as delicious.
- Pure Vanilla Extract: Always use pure extracts. The imitation extracts are fake and chemically made and can leave an unwanted aftertaste in your baked goods.
- All Purpose Flour: Whole wheat flour and white whole wheat flour can be substituted for the all purpose flour. You can also use half whole wheat flour and half all purpose flour, it adds a nice flavor to the cookie bars.
- Strawberry Jam: Any flavor of jam, jelly or preserves can be used. Use your favorite jam! Grape, blueberry, strawberry rhubarb or peach are all delicious options.
- Variations: If you like you can add a ½ cup of chopped peanuts on top of the dough before baking. Other yummy options would be: peanut butter chips, chocolate chips, or chopped peanut butter cups.
These simple pb&j bars are nostalgia of the classic peanut butter and jelly sandwiches you may have had as a kid. All the flavors of your favorite childhood sandwich but in dessert form!
How to Make Easy Peanut Butter and Jelly Bars
- First, preheat oven to 375°F and line a 9x13 baking dish with parchment paper leaving an inch overhang on the long sides. Or grease the baking dish with nonstick cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer and large bowl, combine the softened butter, brown sugar and granulated sugar. Cream together until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract and mix together until creamy.
- Now add the peanut butter and mix together until fluffy and creamy.
- Next, add the dry ingredients: baking soda, salt and all purpose flour. Mix on low speed just until fully incorporated.
- Take ¾ of the cookie dough and pat it into an even layer in the prepared baking dish.
- Then evenly spread the jam over the dough.
- Place chunks of the remaining dough over the top of the jam.
- Bake bars in preheated oven on center rack for 20-25 minutes or until the edges and top are golden brown.
- Let bars cool completely, then slice and serve.
Cookie bars are so easy to make and absolutely delicious! These other bars are just as fabulous!
Storing Peanut Butter Jelly Bars
Storing: Store the cooled bars in an air tight container. Keep them in a cool dry place and they'll stay fresh for 4-5 days. If you notice the leftover bars starting to get a little dry, add a piece of bread or a flour tortilla to the container. It will add moisture back into them.
Freezing: These peanut butter jelly bars freeze great! Place the baked and cooled bars in a freezer safe airtight container in single layers, between pieces of wax paper. Or you can individual wrap them in plastic wrap and then place in a freezer safe container or zip top bag. Label, date and freeze. The bars will last 3-4 months in the freezer.
Thawing: When you are ready to enjoy a delicious bar, simply let them thaw at room temperature for at least 30 minutes.
Heather's Favorite Tools for this Recipe
- I don't think I could live without my KitchenAid Stand Mixer. It's the best tool ever for making so many different things.
- These nestled mixing bowls are my favorite for prepping ingredients.
- Long ago, I used to be a Pampered Chef consultant and I still prefer their baking tools and pans to any others. They're baking pans are the ones I primarily use. Find yourself a consultant, host a party and treat yourself to a set.
- An offset spatula is my favorite tool to use for evenly spreading the jam layer.
- This ice cream scoop is the best. It makes dishing out hard ice cream easily.
Tips for Peanut Butter and Jelly Bars
- Line the baking dish with parchment paper leaving an inch overhang on the long edge so you can easily lift the bars out of the pan once cooled.
- Use room temperature ingredients. It helps the dough come together better.
- Always fluff your flour and then spoon and level it to measure. Doing this will prevent too much flour from being added and ultimately making the bars dry.
- Let bars cool completely before slicing. They need time to set so the jam isn't a runny mess.
- To get clean cuts, line the baking pan with parchment paper then once the bars are cooled lift them out of the pan. Using a sharp knife, slice in one smooth cut. Do not use a sawing motion to cut bars. Wipe the knife clean between cuts.
- Serve them with a scoop of vanilla ice cream for an over the top dessert sundae!
More Delicious Dessert Bar Recipes:
- Classic Homemade Brownies
- Oatmeal Fudge Bars
- Pumpkin Bars with Cream Cheese Frosting
- Peanut Butter Brownie Bars
- No Bake Cookies and Cream Cheesecake Bars
- Pecan Pie Bars
- Lemon Bars
- Peanut Butter Swirl Brownies
- No Bake Peanut Butter Bars
- Scotcharoo Bars
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Peanut Butter and Jelly Bars
Ingredients
- ½ cup salted butter, softened
- ½ cup brown sugar
- ½ cup white sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ cup creamy peanut butter
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups all purpose flour
- 1¼ cups strawberry jam
Instructions
- Preheat oven to 375°F and line a 9x13 baking dish with parchment paper leaving an inch overhang on the long sides. Or grease the baking dish with nonstick cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, or with hand beaters, cream together the softened butter, brown sugar and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract and mix together until creamy.
- Add the peanut butter and mix together until fluffy and creamy.
- Add the dry ingredients: baking soda, salt and all purpose flour. Mix on low speed just until fully incorporated.
- Take ¾ of the cookie dough and pat it into an even layer in the prepared baking dish.
- Then evenly spread the jam over the dough.
- Place chunks of the remaining dough over the top of the jam.
- Bake bars in preheated oven on center rack for 20-25 minutes or until the edges and top are golden brown.
- Let bars cool completely, then slice and serve.
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