Ultimate Homemade Peanut Butter and Jelly Bars: Easy & Irresistible Recipe
Get ready to indulge in pure nostalgia with these incredible Peanut Butter and Jelly Bars! Combining the beloved flavors of a classic PB&J sandwich into a decadent dessert bar, this recipe features a wonderfully crunchy peanut butter cookie base, a luscious strawberry jam filling (or your favorite flavor!), and a delightful shortbread crumb topping. These bars are not only incredibly easy to make but also serve as the perfect all-around afternoon snack or a delightful anytime dessert that will surely become a family favorite.
There’s something undeniably comforting about the classic combination of peanut butter and jelly. It evokes childhood memories and simple pleasures. These Peanut Butter and Jelly Bars take that cherished flavor profile and elevate it into a sophisticated yet simple-to-make dessert. If you’re a devoted peanut butter lover, prepare for your next obsession!
I’ve been on a major PB&J kick lately, and after perfecting my Peanut Butter and Jelly Cake (which is my unique twist on the beloved sandwich), it only felt natural to transform those fantastic flavors into these delightful bars. These dessert bars are truly perfect for any occasion, whether it’s a casual gathering, a school bake sale, or simply a treat for yourself.
Looking for more ways to enjoy that creamy, dreamy peanut butter flavor? Be sure to explore some of my other popular peanut butter recipes:
- Peanut Butter Jelly Cake
- Chocolate Cake With Peanut Butter Frosting
- Snickers Cake
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Why These Peanut Butter and Jelly Bars Are a Must-Make
This PB&J bar recipe stands out for several key reasons, making it a fantastic choice for both novice and experienced bakers. Every element is designed to deliver maximum flavor and an enjoyable baking experience:
- Rich Peanut Butter Base: The foundation of these bars is a thick, chewy peanut butter cookie. Made with real, creamy peanut butter, it provides a satisfying depth of flavor and a wonderfully soft texture that perfectly complements the other layers. It’s truly a celebration of peanut butter!
- Incredibly Easy to Make: Forget complicated techniques or specialized equipment. This easy dessert bar recipe requires only basic baking skills. You simply mix a few ingredients, press them into a pan, layer, and bake. It’s as straightforward as it gets, perfect for a stress-free baking session.
- Versatile Jam Filling: While I love the classic taste of strawberry jam, the beauty of this recipe lies in its adaptability. You can use any store-bought jam or jelly flavor you prefer—grape, raspberry, apricot, or even a spicy pepper jelly for an adventurous twist. This allows for endless customization to suit your taste buds.
- Perfect Shortbread Crumb Topping: The shortbread crumb topping is arguably my favorite part! It adds an essential crunchy texture that contrasts beautifully with the soft base and gooey jam. This buttery, slightly sweet crumble brings all the components together, creating a harmonious bite every time.
Essential Ingredients for Your Peanut Butter and Jelly Bars
Before you dive into baking these scrumptious PB&J bars, let’s make sure your pantry is stocked. Below are some key ingredients you’ll need, along with tips to ensure the best results. For a complete, detailed list of ingredients and precise measurements, please refer to the recipe card at the bottom of this post.
- Large Eggs: It’s crucial to pull these out 2-4 hours before you begin baking. Bringing eggs to room temperature helps them emulsify better with other ingredients, resulting in a smoother, more uniform dough. You’ll use one whole egg and an additional egg yolk for extra richness and tenderness in the base.
- Unsalted Butter: As with most of my baking recipes, I recommend using unsalted butter. This gives you complete control over the amount of salt in your dessert, allowing the other flavors to shine without being overwhelmed.
- Smooth Peanut Butter: The star of the show! For the creamiest and most consistent base, I always reach for a classic smooth peanut butter like Jif. Its consistent texture and rich flavor are perfect for these bars. Avoid natural peanut butter that separates, as it can alter the dough’s consistency.
- Light Brown Sugar & Granulated Sugar: The combination of both sugars creates a wonderfully balanced sweetness and contributes to the chewy texture of the peanut butter base. Light brown sugar adds a subtle molasses flavor and moisture, while granulated sugar provides crispness.
- Strawberry Jam: My personal favorite for these bars, strawberry jam offers a classic, sweet, and slightly tart contrast to the rich peanut butter. However, feel free to use your preferred kind or flavor of jam! Grape, raspberry, apricot, or even a mixed berry jam would be delicious.
- All-Purpose Flour: The structural backbone of both the peanut butter base and the shortbread topping. Ensure it’s spooned and leveled for accuracy (more on this in the baking tips!).
- Baking Powder & Salt: These leavening agents and flavor enhancers are essential for the texture and overall taste of the bars, providing lift to the base and balancing the sweetness.
- Pure Vanilla Extract: A splash of good quality vanilla extract always elevates the flavor profile of any baked good, adding a warm and aromatic note.
How to Bake Perfect Peanut Butter and Jelly Bars
Ready to create these delectable peanut butter and jelly bars? Follow these detailed step-by-step instructions to ensure a successful and delicious outcome. While I use a small food processor for the crumb topping, a pastry cutter works just as effectively if you don’t have one!
For the Peanut Butter Base:
- Prepare Your Pan: First, preheat your oven to 325°F (160°C). Line an 8×8-inch square baking pan with parchment paper, leaving an overhang on two sides to create “handles” for easy removal. Spray the parchment paper with a light coating of cooking spray to prevent sticking.
- Whisk Wet Ingredients: In a large mixing bowl, combine the melted unsalted butter, light brown sugar, and granulated sugar. Whisk them together vigorously until the mixture is well combined and smooth. Next, add the creamy peanut butter and continue to whisk for about 30-45 seconds until everything is fully incorporated and creamy.
- Add Eggs and Vanilla: Introduce the room temperature large egg, the additional egg yolk, and the pure vanilla extract to the peanut butter mixture. Whisk thoroughly until everything is well blended and the mixture is light and fluffy.
- Fold in Dry Ingredients: Switch from your whisk to a sturdy rubber spatula. Gently fold in the all-purpose flour, baking powder, and salt. Mix until just combined. Be careful not to overmix, as this can lead to a tough base. Stop mixing as soon as no streaks of flour remain.
- Press Dough into Pan & Add Jam: Transfer the peanut butter dough into your prepared baking pan. Using the back of a spoon or your fingertips, press the dough evenly into the bottom of the pan, forming a solid base. Next, dollop the strawberry jam (or your chosen flavor) over the peanut butter base. Use the back of a spoon to spread the jam evenly, covering the entire surface. Set this aside while you prepare the shortbread crumb topping.
For the Shortbread Crumb Topping:
- Combine Dry Crumb Ingredients: In a separate large bowl, stir together the all-purpose flour, granulated sugar, and baking powder for the topping. Give it a good whisk to ensure everything is evenly distributed. Set this dry mixture aside.
- Incorporate Cold Butter: If you’re using a food processor, add the cold, cubed unsalted butter and the dry flour mixture (from step 6) into the processor. Pulse until the butter is fully incorporated and the mixture resembles coarse crumbs. If you’re using a pastry cutter, cut the cold butter into the flour mixture directly in the bowl until you achieve a coarse, crumbly texture.
- Add the Egg to Crumb Mixture: Add the beaten egg to the crumb mixture (whether in the food processor or bowl) and blend until the crumbs start to come together and form larger clumps. If you notice any bigger pieces of butter or dough, use your fingers to gently break them up and ensure a uniform crumb.
- Top and Bake: Evenly sprinkle the prepared shortbread crumbs over the jam layer in your baking pan. Ensure the jam is fully covered. Place the pan in your preheated oven and bake for 40-50 minutes. The peanut butter bars are ready when the crumb topping is lightly golden brown. To check for doneness, insert a toothpick into the center of the peanut butter cookie base (avoiding the jam layer); it should come out with little to no moist crumbs.
Key Steps for Layering Your Peanut Butter and Jelly Bars
Proper assembly is crucial for achieving distinct, delicious layers in your PB&J bars. Here’s a quick recap and some additional tips for perfect layering:
- Pan Preparation is Paramount: Always start by prepping your baking pan. Use parchment paper (secured with binder clips on the edges if needed) and a good layer of cooking spray. This guarantees easy removal of your baked bars without any sticking disasters.
- Evenly Press the Peanut Butter Dough: Take your time to press the peanut butter cookie dough into an even layer. A uniform base ensures even baking and a consistent bite in every bar. You can use your fingers or the bottom of a flat glass to get it perfectly smooth.
- Spread the Jam Thoughtfully: Dollop the jam across the peanut butter dough, then gently spread it with the back of a spoon. Avoid pressing too hard, which could mix the jam into the base. The goal is a distinct, even layer of fruity sweetness.
- Generous Crumb Topping: Liberally sprinkle the shortbread crumb topping over the jam layer. Make sure it’s an even blanket of buttery goodness. This topping will bake into a beautiful golden crust, providing that essential crunch.
- Bake Low and Slow: As mentioned in the baking tips, baking at a slightly lower temperature (325°F/160°C) for a longer duration helps achieve that perfect tender base and a beautifully baked, not burnt, crumb topping.
Expert Baking Tips for Flawless PB&J Bars
Even easy recipes can benefit from a few expert insights. Keep these tips in mind to ensure your Peanut Butter and Jelly Bars turn out absolutely perfect every time:
- Accurate Flour Measurement: This is a common pitfall! Always spoon your flour into the measuring cup and then level it off with a straight edge (like a knife). Scooping directly from the bag can compact the flour, adding too much and resulting in dry, dense bars.
- Choose a Quality Baking Pan: The type of pan you use truly makes a difference. I recommend a high-quality metal baking pan over a glass one. Glass pans tend to conduct heat differently, often resulting in crispier, sometimes tougher, edges and an uneven bake. I found mine here; it’s a great investment for consistent baking.
- Clean Cuts for Perfect Squares: For neat, professional-looking bars, use a sharp, clean knife. After each cut, wipe the knife clean with a paper towel. This prevents the layers from smudging and ensures crisp lines.
- Bake Low and Slow: Resist the urge to crank up the oven temperature! Baking these peanut butter bars at a slightly lower temperature of 325°F (160°C) allows them to bake through evenly without over-browning the top or drying out the base. This “low and slow” method ensures a perfectly tender cookie base and a golden, crunchy topping.
- Cool Completely Before Slicing: Patience is key! Allow the bars to cool completely in the pan on a wire rack before attempting to slice them. Warm bars will be soft and crumble easily. Cooling them thoroughly helps them set, making them much easier to cut into clean, defined squares.
Customizing Your Peanut Butter and Jelly Bars
One of the best things about this PB&J bar recipe is its versatility. While the classic strawberry jam is delightful, don’t be afraid to get creative and tailor these bars to your personal preferences or what you have on hand!
- Jam Varieties: Experiment with different fruit jams or preserves. Grape jelly is a timeless choice, raspberry offers a lovely tartness, and even apricot or peach can provide a unique flavor profile. For a gourmet touch, try a fig jam or a cherry preserve.
- Nut Butter Alternatives: If you’re feeling adventurous (or have dietary restrictions), you could try almond butter or cashew butter for the base. Keep in mind that natural nut butters might have a different consistency, so adjust flour slightly if the dough seems too oily or dry.
- Add-Ins for Extra Texture/Flavor:
- Chocolate Chips: Stir in a handful of mini chocolate chips into the peanut butter base or sprinkle them over the jam before adding the crumb topping for a delightful chocolatey surprise.
- Chopped Nuts: Add chopped peanuts, pecans, or walnuts to the crumb topping for an extra layer of crunch and nutty flavor.
- Spices: A pinch of cinnamon or nutmeg in the peanut butter base can add warmth and complexity.
- Drizzle Topping: Once cooled, you can drizzle melted white chocolate, milk chocolate, or even a simple powdered sugar glaze over the bars for an extra touch of sweetness and visual appeal.
Storing and Freezing Your Peanut Butter and Jelly Bars
These Peanut Butter and Jelly Bars are so delicious, they might not last long! But if you manage to have leftovers (or you’re planning ahead), here’s how to properly store them to maintain their freshness and flavor:
Room Temperature Storage:
Once completely cooled, store the bars in an airtight container or a large ziplock bag at room temperature for up to 5 days. Keeping them in an airtight container prevents them from drying out and helps maintain their delicious texture. They stay wonderfully chewy and the crumb topping remains crisp.
Refrigerated Storage:
If you prefer a firmer bar or live in a warm climate, you can also place them in an airtight container in the fridge. They will keep well for up to one week. Just be aware that the base might become slightly firmer when chilled.
Freezing Instructions
These bars are also fantastic for freezing, making them ideal for meal prep or having a quick treat on hand. Allow the bars to cool completely, then slice them into individual portions. You can wrap each bar tightly in plastic wrap, then place them in an airtight freezer-safe container or a heavy-duty freezer bag. They can be frozen for up to 2 months.
When you’re ready to enjoy a frozen peanut butter and jelly bar, simply pull out the desired number and let them thaw at room temperature for about two hours. This allows them to soften up and return to their delicious texture. You can also gently warm them in the microwave for a few seconds for a gooey treat.
Serving Your Delicious PB&J Bars
These versatile bars are perfect on their own, but here are a few ideas to elevate your serving experience:
- Classic Combo: Serve with a tall glass of cold milk, just like a classic PB&J sandwich!
- Dessert Platter: Cut into smaller squares and arrange on a dessert platter for parties or potlucks.
- Warm Treat: Gently warm a bar in the microwave for 10-15 seconds for a softer, more melty experience.
- With Ice Cream: A scoop of vanilla bean ice cream or a dollop of whipped cream would be a fantastic addition, especially if the bars are slightly warm.
- Coffee Break: Pair with your favorite hot coffee or tea for a cozy afternoon snack.
For more fun and tasty recipes that are sure to impress, check out some of these other favorites:
- Brown Butter Blueberry Cookies
- S’mores Cake
- Birthday Oreo Cake
If you’ve had a chance to make any of my recipes, I would absolutely love to hear from you! Please feel free to leave me a review or comment below. Your feedback helps me create even better content for you!
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Recipe Card: Easy Peanut Butter and Jelly Bars
Peanut Butter and Jelly Bars
Molly Murphy
Pin Recipe
Ingredients
For the peanut butter bars
- ¾ cup unsalted butter melted
- 1 cup light brown sugar
- ½ cup granulated sugar
- ¾ cup creamy peanut butter
- 1 large egg at room temperature
- 1 large egg yolk
- 1 Tablespoon pure vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 ½ cup strawberry jam or flavor of your choice
For the shortbread crumb topping
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ¾ teaspoon baking powder
- ½ cup cold unsalted butter
- 1 egg beaten
Instructions
For the peanut butter bars.
-
Preheat the oven to 325°F (160°C) and line an 8×8 square baking pan with parchment paper, leaving an overhang on two sides. Spray the parchment paper with cooking spray. Set aside.
-
In a large bowl, whisk the melted butter, granulated sugar, and brown sugar until well combined. Whisk in the creamy peanut butter. Continue to whisk vigorously for about 30-45 seconds until smooth and fully incorporated.
-
Add the room temperature large egg, egg yolk, and pure vanilla extract. Whisk them together until the mixture is light, fluffy, and well combined.
-
Switch to a rubber spatula. Gently fold in the all-purpose flour, salt, and baking powder until just combined and no streaks of flour remain. Avoid overmixing.
-
Evenly press the peanut butter dough into the prepared pan to form a solid base. Spread the strawberry jam (or your chosen flavor) with the back of a spoon to evenly cover the top of the peanut butter layer. Set aside while you make the shortbread crumb topping.
For the crumb topping
-
In a large bowl, stir together the all-purpose flour, granulated sugar, and baking powder for the topping. Whisk well and set aside.
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If you have a food processor, add the flour mixture and the cold, cubed unsalted butter to it. Pulse until the butter is fully incorporated and the mixture resembles coarse crumbs.
-
If you don’t have a food processor, use a pastry cutter (or two knives) to cut the cold butter into the dry flour mixture until it forms coarse crumbs.
-
Add the beaten egg to the crumb mixture and blend until it fully comes together, forming larger clumps. If there are any bigger pieces, use your fingers to break them up gently.
-
Evenly sprinkle the prepared crumbs over the jam layer in the pan. Bake for 40-50 minutes, or until the top turns light golden brown. A toothpick inserted into the peanut butter base (avoiding the jam) should come out with little to no moist crumbs. Let cool completely before slicing.