Peanut butter and jelly sandwiches are the ultimate nostalgia. These Peanut Butter and Jelly Bars take this classic childhood lunch to the next level. They're a sweet and salty dessert with the best texture and will take you back to those elementary school days - but you're an adult now so you can make it a dessert and have as many as you want! Plus, they're so easy to make, the kids can help - no mixer needed!
This super simple one-bowl recipe is great for lunch boxes, bake sales, potlucks, and fun after school treats! They even make a fun and delicious breakfast! If you love peanut butter, check out these Peanut Butter Cups and this Fluffernutter Pie.
Why this Recipe Works
Many recipes for Peanut Butter and Jelly Bars create dry and crumbly bars that are peanut butter heavy with just a hint of jelly. I prefer my PB&Js to be more of a 50/50 split so every time I tested these buttery bars, I added more jelly until I got them exactly right. These nostalgic treats are soft and sweet with the perfect balance of peanut butter to jelly! Plus, they're so quick and easy to make and use mainly pantry staples so you can enjoy these all the time!
Ingredients and Notes
Butter and Oil - The butter is melted to provide both moisture and richness to the batter, and we add a bit of oil for additional moisture and fat.
Brown Sugar - Brown sugar has more moisture than white granulated sugar and its caramelized flavor adds a delicious flavor profile to these Peanut Butter and Jelly Bars.
Peanut Butter - I used shelf-stable, spreadable creamy peanut butter like Jif or Skippy. I have not tested this recipe with a natural peanut butter or a crunchy peanut butter, but it will likely impact the texture of these soft dessert bars.
Jelly - I used strawberry jelly when testing this recipe, but grape or raspberry or blackberry, or really any flavor would also be delicious. Use your favorite fruit jam or jelly for PB&Js!
Substitutions and Variations
Peanut Butter - These Peanut Butter and Jelly Bars can use a similarly textured almond butter or sunflower butter if you want to make these peanut-free or fully nut-free. For a cookie butter substitution, try these Cookie Butter Blondies.
Toppings - For some added texture and flavor, you could add some crushed peanuts or other nuts on top. Granola or oats could also add some good texture to these quick and easy bars! They would also be delicious topped with a scoop of vanilla ice cream.
How to Make this Recipe
Step 1: Combine butter, oil, and brown sugar.
Step 2: Add egg and peanut butter and mix until cohesive and fully combined.
Step 3: Add in flour, baking soda, and salt and mix until just combined.
Step 4: Press half of the peanut butter dough into the bottom of a lined 8x8 pan.
Step 5: Top the dough with ½ cup of jelly and spread evenly overtop of the dough then crumble the remaining dough over the jelly layer.
Step 6: Gently press to distribute overtop of the jelly as evenly as possible.
Step 7: Spread the final ½ cup of jelly overtop and bake at 375°F for 20 minutes.
Step 8: Cool completely, cut into squares, and enjoy!
Recipe FAQs
I enjoy these straight out of the pan, but they'd also be delicious with a cold glass of milk or a scoop of vanilla ice cream. They make a great afternoon snack and the best breakfast!
It will be ideal to use a thicker jam or jelly. The one I used came out in blobs and then I had to press it around to spread it. It didn't necessarily spread easily. This will come out better than using a wet, runny jelly.
Yes! You can add nuts, chocolate chips, oats, granola, or anything that excites you as a topping. Just keep an eye on it while the bars are baking as some toppings could burn.
Tips & Tricks
Tip #1: When stirring in the peanut butter, it will be thick and will seem like it won't combine, but it eventually will. Just keep stirring!
Tip #2: This easy Peanut Butter and Jelly Bars recipe can be doubled and made in a 9x13 pan.
Storage Tips
- Peanut Butter and Jelly Bars can be stored in an airtight container at room temperature for about 3 days.
- They can be stored in an airtight container in the refrigerator for up to a week.
- If wrapped well in plastic wrap, and then in foil, and placed in a freezer-safe zip-top bag, Peanut Butter and Jelly Bars should last 2-3 months in the freezer. Be sure to let sit out at room temperature for at least 30 an hour before enjoying!
Related Recipes
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📖 Recipe
Peanut Butter and Jelly Bars
Equipment
- 8x8 pan
- Mixing bowl
Ingredients
- ½ stick butter melted and cooled slightly
- ¼ cup oil neutral, such as vegetable or canola
- ½ cup brown sugar
- 1 egg
- 1 cup peanut butter
- 1 cup flour
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup jelly
Instructions
- Line an 8x8 pan with parchment paper and preheat oven to 375℉.
- Combine butter, oil, and brown sugar.
- Add egg and peanut butter and mix until fully combined and cohesive.
- Add flour, baking soda, and salt, and mix until just combined.
- Press half of the peanut butter dough evenly into the lined pan, about 300-315 grams of dough.
- Spread half a cup of the jelly overtop of the dough in the pan.
- Crumble the remaining dough on top of the jelly and gently press to cover as much of the jelly layer as possible.
- Spread the remaining ½ cup of jelly on top.
- Bake for 20 minutes.
- Cool completely, cut into squares, and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated so should only be used as an estimate. Accuracy is not guaranteed.
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