These peanut butter and jelly bars are a playful twist on the classic sandwich: chewy peanut butter cookie dough layered with a sweet fruit jam center and more peanut butter dough on top. Not overly sweet and utterly addictive.
I’ve wanted to create a dessert that tastes like a peanut butter and jelly sandwich for a long time. The goal was bold peanut butter flavor, balanced sweetness, and a clear homage to the original sandwich. After multiple rounds of testing, these bars deliver: soft, chewy peanut butter cookie dough with a layer of jam in the center. Use any jam you like, though strawberry is my favorite for this recipe.
The concept resembles a fruit crumble or crisp bar: a sturdy base that also works as a topping, and a juicy fruit filling in the middle. Instead of an oat crumble, this version uses chewy peanut butter cookie dough for both the base and the topping, while the filling is a simple spread of jam. The result is tender, chewy bars with a satisfying peanut butter and jam flavor.
The Perfect Peanut Butter and Jelly Treat
Begin by making the peanut butter dough. Cream the butter, peanut butter and sugars until smooth, then add the eggs and vanilla. Gradually mix in the dry ingredients until combined — note that the dough will be very thick. This recipe yields a generous amount of dough, so use a large mixing bowl.
To assemble the bars:
- Reserve about 1 1/2–2 cups of the peanut butter cookie dough for the topping. Press the remaining dough (roughly two-thirds of the total) into the bottom of a lined 9×13-inch pan.
- Spread a layer of jam or jelly evenly over the dough.
- Combine the reserved peanut butter dough with 2 tablespoons white sugar and 2 tablespoons all-purpose flour to make a slightly firmer, golden topping.
- Pinch off pieces of the topping dough and scatter them over the jam. You don’t need to cover the jam completely — a bit peeking through looks nice. Finish with 2 tablespoons of chopped peanuts sprinkled on top.
Bake until the top turns golden brown, about 45 minutes (longer if using a glass or ceramic pan). Let them cool completely before slicing.
Baking Tips & Questions
- Crunchy peanut butter can be used, but the bars may be slightly drier than when made with smooth peanut butter.
- Avoid whipped, natural, or homemade peanut butter for this recipe; unstabilized natural nut butters tend to separate, which can make the bars greasy or dry.
- If you prefer more jam, you can increase the amount to about 1 3/4 cups, but a thicker filling may make the bars harder to set.
- This batch can be halved and baked in an 8×8-inch pan; baking time will be closer to 40 minutes. There isn’t quite enough batter for a 9×9-inch pan.
- Metal pans produce slightly crisper edges than ceramic; if using ceramic, add about 5 minutes to the bake time.
- Cool the bars fully (at least 4 hours) before cutting; warm jam will run and the bars won’t slice cleanly.
These bars are chewy and salty-sweet, capturing the nostalgic flavor of a peanut butter and jam sandwich in dessert form. If you prefer peanut butter with chocolate, try a peanut butter blondie variation instead.
Peanut Butter and Jam Bars
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Ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened but not melted
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 cups smooth peanut butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups strawberry jelly, or your favorite jam (about an 18 oz jar)
- 2 tablespoons white sugar (for topping)
- 2 tablespoons all-purpose flour (for topping)
- 2 tablespoons chopped peanuts
Instructions
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Preheat the oven to 350°F. Line a 9×13-inch pan with parchment paper, leaving an overhang, or line with foil and lightly grease.
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Whisk together the flour, baking soda and salt in a large bowl.
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In a very large bowl, beat the butter, brown sugar and 1/2 cup white sugar until smooth. Mix in the peanut butter.
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Add the eggs and vanilla and beat until combined.
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With the mixer on low, add the flour mixture a bit at a time. The dough will be thick and sticky.
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Press about two-thirds of the dough into the prepared pan. Reserve about 1 1/2–2 cups of dough for the topping.
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Spread the jelly evenly over the bottom peanut butter layer.
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Stir the reserved dough together with 2 tablespoons white sugar and 2 tablespoons flour.
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Pinch off pieces of the topping dough and place them over the jam. It’s okay if some jam shows through.
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Sprinkle chopped peanuts on top.
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Bake about 45 minutes (closer to 50 minutes for glass/ceramic pans) or until the top is golden.
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Cool in the pan at least 4 hours. Use the parchment or foil overhang to lift the bars out, transfer to a cutting board and slice into 15 bars.
Notes
- Do not use natural or homemade peanut butter; it can separate and affect texture. Crunchy peanut butter is acceptable but may yield slightly drier bars.
- Use your favorite jam—strawberry, raspberry or grape work well. An 18 oz jar equals about 1 1/2 cups.
- Halve the recipe for an 8×8-inch pan; bake about 40 minutes. There isn’t enough batter for a 9×9-inch pan.
- Store bars in an airtight container at room temperature up to 3 days or refrigerated up to 5 days.
- Nutrition is calculated per bar when cutting the pan into 15 pieces.
Nutrition
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