Peanut Butter and Jelly Bars

5 from 5 votes

Creamy and salty peanut butter, with sweet strawberry jam, equals perfection in the form of a bar! they're soft and super easy to make, all your childhood flavors and memories in one dessert!

Prep Time20

Cook Time40

Total Time2

Servings: 9 x13 in pan

Author: Maria Corcuera

Ingredients

2 Cups all-purpose flour
1 teaspoons baking soda
1 Tablespoon cornstarch
1 Cup brown sugar tightly packed
1/4 Cup granulated sugar
1 1/4 Cup creamy peanut butter
3/4 Cups unsalted butter melted and cooled
1 teaspoon coarse salt
2 large eggs room temperature
1 teaspoon vanilla extract
1 1/2 Cup strawberry jam

Instructions

Pre-heat oven to 350 F and line the bottom and sides of a 9x13 in baking pan with parchment paper
In a separate bowl, mix flour, baking soda and cornstarch and set aside
2 Cups (250 g) all-purpose flour, 1 teaspoons baking soda, 1 Tablespoon cornstarch
In a mixing bowl, mix sugars, butter, peanut butter and salt, until no lumps are visible. Whisk in eggs and vanilla and mix.
1 Cup (220 g) brown sugar, 1/4 Cup (50 g) granulated sugar, 1 1/4 Cup (322.5 g) creamy peanut butter, 3/4 Cups (170.3 g) unsalted butter, 1 teaspoon coarse salt, 2 large eggs, 1 teaspoon vanilla extract
Mix in your dry ingredients until just combined. Do not over mix!*
Spread 2/3 of the dough into the prepared pan, pressing with a rubber spatula until even. Spread evenly the strawberry jam on top. Crumble the remaining dough with your fingers on top of the jam
1 1/2 Cup (510 g) strawberry jam
Bake for 40 minutes, or until lightly golden. Remove from the oven and let cool completely. Cut in evenly sized triangles and enjoy!

Notes

Expert Tips

Let the bars cool fully before slicing, so they hold together cleanly and don’t crumble.
If your dough feels too soft, chill it for a few minutes before pressing it into the pan.
Spread the jam gently so it doesn’t mix into the base layer.
Use parchment paper with overhang so you can lift the bars out easily.
For cleaner cuts, use a sharp knife and wipe it between slices.

Frequently Asked Questions

How should I store these jelly bars?

Store them in an airtight container at room temperature for up to 3 days. You can also refrigerate them to keep them fresh longer.

Can I make this recipe ahead of time?

Yes, these bars are great for making ahead. Bake them a day before and keep them covered until ready to serve.

Can I freeze these bars?

Yes, wrap them tightly and freeze for up to 2 months. Thaw at room temperature before eating.

Are these good for quick snacks?

Yes, they work well as natural energy bars or breakfast bars when you need fast energy during the day.

Nutrition