Peanut Butter and Jelly Bars
Peanut butter and jelly bars take the classic combo to a whole new level! A rich, tender peanut butter base is spread with sweet, fruity jam, then topped with more peanut butter dough and crunchy salted peanuts for the perfect sweet-and-salty bite.
If you love my classic peanut butter cookies, you’re going to adore these peanut butter and jelly bars! They’re pure comfort baked into three irresistible layers. You’ve got a soft, chewy peanut butter cookie base, just enough sweet, fruity jam right in the middle, and a crumbly peanut butter topping sprinkled with salted peanuts for even more delicious texture. They’re everything you love about a PB&J sandwich, only richer, sweeter, and perfect for sharing.
Why You’ll Love This Recipe
- Layer love. Three dreamy layers of peanut butter, jam, and crumble in every bite.
- Nostalgia upgrade. Like your favorite PB&J, but sweeter, richer, and baked to golden perfection.
- Snack hero status. The ultimate after-school surprise that’ll have kids (and grown-ups) racing to the kitchen.
- Make-ahead magic. Perfect for packing in lunchboxes or having ready for busy school days.
Recipe Variations
Nutty swap. Use almond butter, cashew butter, or even sunflower seed butter for a nut-free version.
Jam twist. Switch up the raspberry jelly for strawberry, grape, blueberry, or any other favorite jam.
Choco-PB Dream: Add a thin layer of chocolate chips or Nutella under the jelly for extra indulgence.
Make a big batch. Double the recipe and bake in a 9×13 metal baking pan. Baking time for the crust is the same. Baking time when the filling and topping is added will be closer to 35 minutes.
Ingredient Notes
- Unsalted butter: Softened butter helps create a tender, rich base.
- Creamy peanut butter: Smooth and easy to mix, this helps give the bars that signature PB&J flavor.
- Granulated sugar: Adds the perfect amount of sweetness.
- Pure vanilla extract: Enhances the peanut butter flavor with a warm, aromatic note.
- Egg: Binds everything together and adds moisture.
- All-purpose flour: Provides structure; make sure to measure properly, using the spoon-and-level method or a scale, for the best texture.
- Baking powder: Gives a light lift to the bars without making them cakey.
- Kosher salt: Balances sweetness and brings out the flavors.
- Raspberry jelly: Adds that sweet, fruity surprise in the middle. I love raspberry jam but feel free to choose your favorite flavor!
- Salted peanuts: Adds crunchy texture and a salty contrast to the sweet layers.
Refer to the recipe card for ingredient measurements and details.
How to Make Peanut Butter and Jelly Bars
- In a stand mixer or with a hand mixer, beat butter, peanut butter, and sugar on medium-high until light and fluffy. Add egg and vanilla, mixing until combined, scraping down the bowl as needed.
- Whisk flour, baking powder, and salt in a separate bowl, then mix into the wet ingredients until just combined.
- Press two-thirds of the dough evenly into the pan to form the crust. Bake for 15 minutes, until golden. Spread jelly over the warm crust with an offset spatula. Drop spoonfuls of the remaining dough over the jelly (it’s okay if the jam shows through). Sprinkle with chopped peanuts.
- Bake for 30–35 minutes until the top is golden brown. Cool completely before removing from the pan and slicing into 16 squares.
Expert Tips
Room temperature ingredients. Make sure your butter, peanut butter, and egg are at room temp for smooth mixing and even texture.
Don’t overmix. Once you add the flour, mix just until combined to keep the bars tender, not tough.
Use no-stir peanut butter. It blends better and keeps the texture consistent without excess oil separation.
Spread the jam evenly. Use a spoon or offset spatula to create a thin, even layer so the jam doesn’t leak or overpower.
Let them cool fully. Allow the bars to cool completely in the pan before slicing for clean, neat squares.
Make Ahead and Storage Tips
Make Ahead. You can prepare the dough and layer the bars up to a day in advance. Keep the unbaked pan covered tightly in the fridge until ready to bake.
Storage. Store leftover bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week.
Freezing. These bars freeze well! Wrap individual bars or the whole pan tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.
Serving Tip. If refrigerated or frozen, let bars come to room temperature for the best flavor and texture, or warm them briefly in the microwave for a soft, melty treat.
Recipe FAQ
Yes! Crunchy peanut butter will add extra texture and nutty crunch to the bars.
These bars use all-purpose flour, so they are not gluten-free. For a gluten-free version, you can try a 1:1 gluten-free flour blend.
Natural peanut butter can work, but it may affect the texture due to its thinner consistency and oil separation.
Related Recipes
If you’re as obsessed with peanut butter as I am, these recipes are absolutely made for you.
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Get the Recipe: Peanut Butter and Jelly Bars
Ingredients
- ½ cup (113 g or 1 stick) unsalted butter, room temperature
- 1 cup (226 g or 8 ounces) creamy peanut butter, (no-stir variety)
- ¾ cup (150 g) granulated sugar
- ½ teaspoon pure vanilla extract
- 1 large egg, room temperature
- 1 ½ cups (187 g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoons kosher salt
- ¾ cup raspberry jelly or other flavored jam
- ⅓ cup salted peanuts, coarsely chopped
Instructions
- Preheat oven to 350 F. Line a 8×8 metal baking pan with parchment paper and set aside.
- In the bowl of a stand mixer (or using a hand mixer), beat butter, peanut butter and sugar on medium-high speed until light and fluffy. Add egg and vanilla, then mix until combined. Scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, whisk together the flour, baking powder and salt. Add to the wet ingredients and mix until combined.
- Transfer two-thirds the mixture to the prepared pan. Use your hands or the back of a measuring cup to press mixture evenly into the bottom to form the crust. Bake the crust for 15 minutes or until golden (keep the oven on).
- Spread jelly over baked crust using an offset spatula. Add small spoonfuls of remaining dough over the jam layer. (It’s okay if all the jelly isn’t covered. The dough topping will spread when baked.) Sprinkle with chopped peanuts.
- Bake bars for 30 to 35 minutes or until the top is golden brown. Allow bars to cool completely before removing from pan and cutting into 16 squares.
