These Peanut Butter and Jelly Bars are rich and peanut buttery, slathered with jam and the perfect lunch box or after school treat!
Hey guys! Happy Monday!
How was everyone’s weekend? We enjoyed some unexpected cooler weather. It was heavenly and got me thinking college football, soup season and dare I say pumpkin recipes?
I wasn’t planning on sharing these Peanut Butter and Jelly Bars today, but when your sister sends you a text asking if you have a good recipe for peanut butter and jelly bars, you change things up.
I actually had these on the schedule in a few weeks anyway, because they’re the perfect treat for the kiddos for back to school season.
They’re great to throw in their lunch boxes or for after school when they burst in the door screaming, “Mom! I’m dying of hunger!”
I’ve been working on a few different cookie bars and I’ve made sure they’re incredibly easy for you busy moms and dads AND sure to get the kid’s approval!
Rich, peanut butterry bars slathered with strawberry preserves (or whatever flavor you enjoy), then sprinkled with some lightly salted dry roasted nuts with a glass of milk on the side and you’ve got a classic combination that never disappoints.
A Few Cook’s Notes for Peanut Butter and Jelly Bars Recipe:
I used strawberry preserves for this recipe, but feel free to use whatver flavor you like best.
The pan I used was an 8-inch square pan.
I sprinkled the bars with some lightly salted dry roasted nuts before baking. This is totally optional.
- 1 1/2 cups all-purpose flour
- 1/2 tsp. baking powder
- 3/4 tsp. salt
- 1/2 cup unsalted butter, room temperature
- 3/4 cup peanut butter
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, firmly packed
- 1 large egg
- 1/2 tsp. vanilla extract
- 1 cup strawberry preserves
- 1/3 cup lightly salted dry roasted nuts, chopped
- Preheat oven to 350 degrees. Spray an 8x8 baking dish with nonstick cooking spray. Set aside.
- In a medium bowl, whisk together flour, baking powder and salt.
- To the bowl of a stand mixer fitted with a paddle attachment, add butter and peanut butter and mix on medium speed for one minute until combined. Add sugars and continue to mix until smooth. Add egg and vanilla and mix until smooth. Add the flour mixture and mix on low speed until just incorporated.
- Transfer half of the dough to the prepared baking dish. Press evenly into the bottom of the dish. Spread the preserves evenly over the dough. Add small clumps of the remaining dough over the top of the jam. (as pictured) Sprinkle with the dry roasted nuts. Bake until golden brown, about 30 minutes. Remove from over and cool on wire rack. Cut into 9 large squares and the cut each square in half on the diagonal. Bars can be stored in airtight container at room temperature.