Peanut Butter and Jelly Bars are pure nostalgia in dessert form. They start with a chewy peanut butter cookie base, a glossy swirl of strawberry jam, and a sprinkle of buttery crumble on top.
Everything comes together in one bowl and bakes in about 20 minutes. The hardest part? Waiting for them to cool before cutting. These are a guaranteed crowd-pleaser, whether you’re packing them for lunchboxes or slicing them up for bake sales.
In our house, PB&J never really went away. My boys still love the classic combo, so these bars are a fun twist we all enjoy. They hit that sweet spot between cookie and snack, and I never seem to make enough.
This recipe started because I wanted a quick dessert without dragging out every bowl in the kitchen. I wanted that same cozy peanut butter and jelly flavor, just baked into a soft, chewy cookie bar. Pressing most of the dough on the bottom and sprinkling the rest over the top gives you that perfect jam layer that peeks through just enough.
Try my Cherry Pie Bars, Lemon Bars or my Blackberry Pie Bars too!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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Why you’ll love this recipe
There’s just something special about the peanut butter and jelly combo, right? These bars bring that childhood favorite to dessert form in the best way.
- Classic combo. That sweet strawberry jam and peanut butter pairing hits every time.
- Fast and easy. Just 10 minutes of prep and one bowl to wash when you’re done.
- Totally adaptable. Try different jam flavors or toss in chocolate chips for a fun twist.
- Make ahead friendly. They freeze beautifully, so you can stash a few for later.
- Guaranteed hit. Everyone from kids to grown-ups loves these.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Butter. I always use salted butter. If you use unsalted butter, add 1/8 teaspoon salt to the recipe.
- Peanut butter. Use creamy, shelf-stable peanut butter like Jif or Skippy for the right texture. Natural or organic styles tend to separate and make the bars greasy.
- Sugar. White, granulated sugar gives the perfect amount of sweetness. You can replace up to 1/4 cup with light brown sugar for extra chew.
- Flour. I use plain all-purpose flour.
- Strawberry jam. Jam spreads easily and bakes glossy. You can use raspberry jam, grape, or mixed berry if you prefer.
How to make this recipe
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Preheat the oven to 350°F and line an 8×8 inch baking dish with parchment paper, leaving a little overhang to lift the bars out later. In a large bowl (or bowl of an electric mixer fitted with the paddle attachment), beat the butter and sugar with a hand mixer for about 2 minutes, until light and creamy. Add the peanut butter, egg, and vanilla, mixing until smooth, then stir in the baking powder and flour on low speed just until combined.
Press about 3/4 of the peanut butter dough mixture evenly into the prepared pan for the base, then spread the strawberry jam over the top, all the way to the edges.
Crumble the remaining dough over the jam and bake for 20 to 25 minutes, until the top is lightly golden. Let the pan cool completely on a rack, then lift it out and use a sharp knife to cut into 16 bars.
Troubleshooting Guide – Common Problems and Solutions
- Bars are dry. Likely baked too long. Pull them from the oven when lightly golden and set in the center.
- Bars crumble when cut. Not fully cool yet. Chill for 30 minutes before slicing.
- Topping sank into jam. The top layer of dough was too soft. Chill it for 5 to 10 minutes before crumbling on top.
- Bars are greasy. Natural peanut butter separated. Use creamy, emulsified peanut butter next time.
- Uneven layers. Spread the jam evenly to the edges before adding the crumble.
Kylee’s Notes
- Line the pan with parchment paper for easy removal and neat slices.
- Don’t overmix the dough once the flour goes in or the bars will be tough.
- Warm the jam slightly in the microwave so it spreads easily.
- Chill the dough for 10 minutes before pressing if it feels sticky.
- Let the bars cool completely before slicing for the cleanest edges.
How to store leftovers
Refrigerator
Store bars in an airtight container at room temperature for up to 2 days or in the fridge for up to 7 days.
Freezing
For longer storage, wrap each bar in plastic wrap and freeze for up to 2 months. Thaw on the counter before serving.
More recipes to love:
- Cosmic Brownies. Rich, fudgy brownies topped with smooth chocolate ganache and colorful candy chips that taste just like the classic lunchbox treat.
- Banana Pudding Cookies. Soft, chewy cookies packed with banana flavor, white chocolate chips, and crushed vanilla wafers for a nostalgic twist.
- Cinnamon Coffee Cake. A soft, buttery cake with a cinnamon-sugar swirl and crumb topping – just like the Starbucks favorite, but made at home.
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Peanut Butter and Jelly Bars
Ingredients
- 1/2 cup butter (softened)
- 3/4 cup white sugar (white)
- 1 cup peanut butter (creamy )
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1 1/2 cups flour (all-purpose)
- 3/4 cup strawberry jam
Directions
- Get prepped: Preheat the oven to 350°F. Line an 8×8 inch baking dish with parchment paper, leaving a bit of overhang for easy lifting later.
- Cream the butter and sugar: Add the 1/2 cup butter and 3/4 cup white sugar to a large bowl. Beat with a hand mixer on medium speed for 2 minutes until light and creamy.
- Add the wet ingredients: Mix in 1 cup peanut butter, 1 large egg, and1 teaspoon vanilla extract until smooth and combined.
- Add the dry ingredients: Sprinkle in 1/2 teaspoon baking powder then add1 1/2 cups flour. Mix on low to medium speed just until combined.
- Assemble: Press about 3/4 of the dough evenly into the prepared pan to form the base.
- Add jam: Spread 3/4 cup strawberry jam evenly over the dough, reaching the edges.
- Add the topping: Crumble the remaining dough over the top.
- Bake: Bake for 20 to 25 minutes, or until the top is lightly golden brown.
- Cool and slice: Place on a cooling rack. Once completely cool, lift the slab out and cut into 16 bars.
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Notes
- Line the pan with parchment paper for easy removal and neat slices.
- Don’t overmix the dough once the flour goes in or the bars will be tough.
- Warm the jam slightly in the microwave so it spreads easily.
- Chill the dough for 10 minutes before pressing if it feels sticky.
- Let the bars cool completely before slicing for the cleanest edges.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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