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Peanut Butter and Jelly Bars

165
  • Yield: Makes about 3 dozen

Ingredients

  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
  • 3 cups all-purpose flour, plus more for pan
  • 1 1/2 cups sugar
  • 2 large eggs
  • 2 1/2 cups smooth peanut butter
  • 1 1/2 teaspoons salt
  • 1 teaspoon baking powder
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups strawberry jam, or other flavor
  • 2/3 cup salted peanuts, roughly chopped

Directions

  1. Heat oven to 350 degrees. Grease a 9-by-13-inch pan with butter, and line the bottom with parchment paper. Grease the parchment, and coat inside of pan with flour; set aside. Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until fluffy, about 2 minutes. On medium speed, add eggs and peanut butter; beat until combined, about 2 minutes.

  2. Whisk together salt, baking powder, and flour. Add to bowl of mixer on low speed; combine. Add vanilla. Transfer two-thirds of mixture to prepared pan; spread evenly with offset spatula. Using offset spatula, spread jam on top of peanut-butter mixture. Dollop remaining third of peanut-butter mixture on top of jam. Sprinkle with peanuts.

  3. Bake until golden, about 45 minutes. Transfer to a wire rack to cool; cut into about thirty-six 1 1/2-by-2-inch pieces.

Reviews Add a comment

  • jaymesbra
    23 FEB, 2017
    Haven't cut them yet but they smell and look so yummy
    Reply
  • natassagvrgirl2
    28 OCT, 2016
    The peanut butter and jelly bars were a hit. If I could make without calories I would indulge each day I could. What a great recipe!
    Reply
  • Nanny K
    18 JUL, 2012
    Love, Love, Love, this recipe! My family gobbles them down in a heartbeat. I found a solution to making them less "doughy" or undercooked...I use my 11x17 jelly roll pan PLUS I do not use all of the dough. I usually have a soft ball size amount left over. It is great for making into cookies with hershey kisses...my family loves those too!
    Reply
  • Tarc
    25 SEP, 2010
    Fantastic bars, and they freeze beautifully, but boy, these are not from the faint of heart. I've never met anything that was 'too sweet' but these bars are as decadent as you can imagine - in a good way.
    Reply
  • CookieMac
    14 SEP, 2010
    Is the bottom cookie layer supposed to be doughy? I don't know if it's right, it's like it's not even baked?
    Reply
  • meredithvc
    15 MAR, 2010
    My attempt was a bit messier than those pictured, but really delicious.
    Reply
  • lbippes@hotmail.com
    9 MAR, 2010
    Has anyone actually used Nutella instead of jelly and how did it turn out.
    Reply
  • RBYB
    29 MAR, 2009
    to wife21mom22: would toffee bits on top add some crunch?
    Reply
  • Junecutie
    28 MAR, 2009
    I made these using almond butter instead of peanut. The strawberry jam was great with the almond taste. I also substituted coconut oil for the butter but cut back to 3/4 cup. Then I sprinkled honey oatmeal granola on top. Everyone loved them.
    Reply
  • patcash
    28 MAR, 2009
    I have not made these cookies /bars yet but I can see where the confusion may be. To me, if it says in the recipe to spread the mixture into the pan then that indicates to me that it is a somewhat soft mixture and if these people said that they had to press it into the pan than the instructions are misleading.or something is wrong with the recipe. I will try making these and see how mine come out. : )
    Reply