Description
Delicious and easy-to-make Peanut Butter and Jelly Bars featuring a buttery peanut butter crust layered with sweet strawberry jam. Perfect for a nostalgic treat or a crowd-pleasing dessert, these bars combine the classic flavors of PB&J in a delightful baked form.
Ingredients
Scale
Base and Topping
- 1 cup unsalted butter, softened
- 1 ½ cups sugar
- 2 cups creamy peanut butter
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
Filling
- 2 cups strawberry jam
Instructions
- Preheat & Prepare: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, ensuring there is some overhang to easily lift the bars out later.
- Cream Butter, Peanut Butter, and Sugar: In a large mixing bowl, cream together the softened butter, creamy peanut butter, and sugar using a mixer until the mixture is light and fluffy, which should take about 3 to 4 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter mixture, beating well after each addition to fully incorporate. Stir in the vanilla extract until evenly mixed.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour and baking powder. Gradually add these dry ingredients to the wet peanut butter mixture, mixing until a dough forms.
- Form the Base Layer: Press about two-thirds of the dough evenly into the prepared baking dish, creating a firm base layer for the bars.
- Add Jam: Spread the strawberry jam evenly over the pressed dough layer, leaving the edges bare to prevent the jam from spilling during baking.
- Top with Crumbled Dough: Crumble the remaining one-third of the dough over the jam layer to create a textured topping.
- Bake: Place the dish in the preheated oven and bake for 30 to 35 minutes, or until the top is a beautiful golden brown color.
- Cool & Serve: Allow the bars to cool completely in the baking dish. Once cooled, lift the bars out using the parchment paper overhang, then cut them into 12 equal servings and enjoy.
Notes
- Use room temperature eggs and softened butter for best mixing results.
- For a different flavor twist, substitute strawberry jam with raspberry or grape jam.
- Ensure you press the base layer firmly for even baking and a sturdy texture.
- The bars can be stored in an airtight container at room temperature for up to 5 days.
- For easier slicing, chill the bars briefly before cutting.
