Peanut Butter and Jelly Bars

Peanut Butter and Jelly Bars are the perfect dessert for the kid in all of us! Three layers of chewy, gooey goodness. A peanut butter cookie bottom smeared with jelly and topped with crunchy crumbled peanuts. This is the best dessert for the adults and kids alike! Seriously, who does not like this delicious combination? For some of you, maybe you have not had a peanut butter and jelly sandwich since elementary school.

I love peanut butter and jelly sandwiches, in fact, whenever I am running late or have nothing left to bring for lunch, I always bring a peanut butter and jelly sandwich. I have been wanting to make these for a while now and when I saw them in the March issue of Bon Appetit, I knew I had to try them. You can use any type of jelly or jam you prefer. I used my favorite, raspberry. 🙂

Peanut Butter and Jelly Bars

Peanut Butter and Jelly Bars

Looking for a peanut butter and jelly bars recipe? This one is tasty and delicious and will blow you away. Very easy to make, these are great for a special breakfast or dessert.


  • 1 C unsalted sweet cream butter, softened
  • 1 1/2 C sugar
  • 1 tsp pure vanilla extract
  • 2 large eggs
  • 2 C creamy peanut butter
  • 3 C flour
  • 1 tsp baking powder
  • 2 C strawberry Jam
  • 1 9x13 baking dish lined with parchment paper


Preheat oven to 350 degrees and line baking dish with parchment paper.

Using a standing mixer, cream together the butter and sugar until light and fluff Beat in the eggs, one at a time until combined

Beat in the vanilla

Using a medium mixing bowl, whisk together the flour and baking powder

Gradually mix in the dry ingredients with the wet until combined

Using about 2/3 of the dough, evenly spread the dough onto the bottom of the baking dish

Spread the strawberry jam on top of the bottom layer

Crumble remaining dough on top of the jam

Bake in the preheated oven for 30-35 or until the top is lightly golden brown

Remove from oven and allow to cool completely before cutting into bars and enjoying!

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Source: Bon Appetit, March 2011


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