Try these peanut butter and jelly bars for a fun twist on the classic PB&J sandwich.

The rich taste of peanut butter plus sweet and fruity grape jelly is a flavor combo loved by both kids and adults, so they’re perfect for any occasion.

peanut butter and jelly bars piled in a bowl, with a plate full in the background

Recipe originally published on Our Zesty Life

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Why Make PB&J Bars?

These bars will bring back childhood memories of peanut butter and jelly sandwiches.
The classic combination of peanut butter and jelly is a hit with kids and adults for a crowd-pleasing treat.
These bars are versatile as a quick snack, a potluck contribution, or a delightful after-dinner dessert.
With quick and easy preparation, you can have these delicious bars ready in about 30 minutes.
This simple recipe makes it accessible for both novice and experienced bakers.

flour, grape jelly, eggs, vanilla, brown sugar, butter, and peanut butter assembled to make peanut butter and jelly bars

Ingredients

Peanut Butter: Opt for either crunchy or smooth peanut butter based on your preference. Any brand will work.

Sugar: Brown sugar adds a sweet flavor and moist texture to the bars.

Butter: For the best flavor, use real butter. Margarine can be used as a substitute in a pinch.

Flour: All-purpose flour is ideal, but for gluten-free needs, use a 1:1 gluten-free flour blend. Ensure all dry ingredients are gluten-free if necessary. Baking powder and baking soda add to the chewy texture.

Jelly: Grape jelly is a classic choice, but feel free to use your favorite variety such as strawberry, blueberry, raspberry, peach, or apricot.

Variations

Add chopped peanuts to the batter and sprinkle some on top for added crunch.
Incorporate white chocolate chips into the batter for a delightful flavor combination.
Double the recipe and bake in a 9×13 inch baking dish to feed a larger crowd.

eggs, vanilla, brown sugar, butter, and peanut butter whipped together, with flour and grape jelly on the side, to make peanut butter and jelly bars

peanut butter and jelly dough spread in a pan, with grape jelly and the remainder of the dough on the side.

How to Make Peanut Butter and Jelly Bars

Preheat the oven to 350°F and prepare pan.
Cream butter, peanut butter, and brown sugar. Add the egg and vanilla, mixing until smooth.
Add the dry ingredients and mix until just blended.
Reserve about ⅔ cup of the dough and spread the rest into the prepared pan.
Spread jelly over the dough, then drop remaining dough over the jelly.
Bake (as directed below).

peanut butter and jelly bars assembled in a baking pan prior to being baked

Tips for Success

Line the pan with parchment paper extending over the sides for easy removal and cleanup.
Cover the bars lightly with foil while cooling to keep them moist.
Don’t overbake. Bake until just golden brown, and a toothpick inserted comes out mostly clean with a few crumbs.
Use the parchment paper to lift the bars from the pan, then place them on a cutting board for easy slicing with a sharp knife.

peanut butter and jelly bars cut on a wooden board

How to Store PB&J Bars

Store the bars at room temperature in a sealed container for up to 3 days.

Wrap each bar in plastic wrap and place them in a zippered bag for convenient grab-and-go snacks.

For longer storage, refrigerate for up to a week or freeze for up to a month.

one peanut butter and jelly bar with a bite taken out of it on a white plate

one lazy butter tart bar on a white plate

Peanut Butter & Jelly Bars

Donnalea

Servings

Prep 15

Cook 20

Cool 15

Total 50

Print Pin

Equipment

9×9 inch pan
mixing bowl

Ingredients

⅓ cup butter
1 cup peanut butter
⅔ cup brown sugar
1 large egg
1 teaspoon vanilla
1¼ cup flour
1 teaspoon baking powder
½ teaspoon baking soda
⅔ cup grape jelly

Instructions

Set oven to 350˚F and line a 9×9 inch pan with parchment paper, and grease lightly.
In a medium mixing bowl, cream together the butter, peanut butter and brown sugar until fluffy.
Add egg and vanilla, and mix again.
Add flour, baking powder and baking soda. Mix gently on low speed, or fold in with a rubber scraper to incorporate until fully blended and smooth.
Fold the mixture, except for about ⅔ cup, into prepared pan and spread so that it reaches the sides evenly.
Spread jelly over entire base, then add the remaining dough randomly over the jelly.
Bake for 20 minutes, check. If it is browned nicely remove. If not, set for 5 more minutes and cover with foil so it will not brown too much. Remove and set on cooling rack.
Once cooled, use parchment to remove from pan to slice. Wipe knife with each.