Best 5 Peanut Butter And Jelly Bars Recipes

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Indulge in a nostalgic treat with our delectable Peanut Butter and Jelly Bars, a delightful combination of childhood memories and homemade goodness. These irresistible bars feature a soft and chewy oatmeal cookie base, layered with a creamy peanut butter filling and topped with a vibrant layer of sweet and tangy jelly. Each bite is a harmonious blend of flavors and textures, leaving you craving more. With just a few simple ingredients and easy-to-follow instructions, you can whip up a batch of these classic bars to share with family and friends. Whether you prefer the traditional grape jelly or want to experiment with different flavors, these versatile bars offer endless possibilities for customization.

Here are our top 5 tried and tested recipes!

PEANUT BUTTER AND JELLY BARS



Peanut Butter and Jelly Bars image

These bars are a sweeter, gooey-er, more lunchbox-friendly version of the classic sandwich. They'll hold up much better and much longer-without the risk of soggy bread and unwanted crusts.

Provided by Food Network Kitchen

Categories     dessert

Time 1h55m

Yield forty eight 1 1/2-inch squares

Number Of Ingredients 12

2 sticks (16 tablespoons) salted butter, melted and slightly cooled, plus more for greasing
2 1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup finely chopped salted peanuts
1 cup firmly-packed dark brown sugar
1/2 cup granulated sugar
1 1/2 cups crunchy peanut butter
2 large eggs, lightly beaten
2 teaspoons vanilla extract
1 cup grape jam or chunky preserves

Steps:

  • Preheat the oven to 350 degrees F. Cut a piece of foil 9 by 20-inches. Butter the corners and sides of a 9-by-13-inch baking pan. Line the pan with the foil so that the excess hangs over at each of the short sides of the pan.
  • Whisk the flour in a medium bowl with the baking powder, baking soda and salt. Whisk in 1/2 cup peanuts.
  • Put the melted butter in a large bowl and use a rubber spatula to stir in the sugars. Stir vigorously, mashing the brown sugar lumps with the spatula, so that the mixture is well combined and creamy. Using the rubber spatula, stir in the peanut butter, again making sure the mixture is well combined. Stir in the eggs and vanilla. Fold in the flour mixture until just combined.
  • Scrape the batter into the prepared pan. Press the back of a spoon or a curved rubber spatula into the batter to make little wells all over the batter, making sure not to push down to the bottom of the pan. Spoon the jam into the wells, making sure the jam is distributed evenly across the pan. Use a knife to pull the jam through the peanut butter mixture-it won't exactly ribbon, you will end up with some chunks of jam throughout. Sprinkle the remaining 1/2 cup chopped peanuts over the top.
  • Bake until a toothpick inserted in the center of a non-jammy spot comes out clean, about 35 minutes. Cool completely on a rack, about 1 hour.
  • When the bar has cooled completely, place a lightweight cutting board or a baking rack over the top of the pan. Flip and set on the counter. Gently pull the pan from the foil and the foil from the pan to remove. Gently peel the foil off the bar. Place another lightweight cutting board on top, and flip the bar right-side-up. For easier slicing, wrap with plastic wrap, and let sit at room temperature overnight. Cut into forty eight 1 1/2-inch squares.

HOMEMADE PEANUT BUTTER AND JELLY BARS



Homemade Peanut Butter and Jelly Bars image

This version of the childhood combination concentrates the flavors into a sweet dessert that appeals to all ages.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 10

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 any flavor)
2/3 cup salted peanuts, roughly chopped

Steps:

  • 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.
  • 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.
  • Bake until golden, about 45 minutes. Transfer to a wire rack to cool; cut into about 36 1 1/2-by-2-inch pieces.

PEANUT BUTTER AND GRAPE JELLY BARS



Peanut Butter and Grape Jelly Bars image

Not many kids (or adults) could resist these treats made with the classic combo of peanut butter and jelly.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 12

Number Of Ingredients 9

2 1/4 cups all-purpose flour (spooned and leveled)
1 cup sugar
1 cup (2 sticks) unsalted butter, room temperature
1/2 teaspoon fine salt
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1 jar (12 ounces) grape jelly
3/4 cup chopped roasted salted peanuts
1/2 cup peanut butter chips

Steps:

  • Preheat oven to 375 degrees. Brush a 9-inch square baking pan with butter and line with parchment paper, leaving a 2-inch overhang on two sides. Butter parchment.
  • In a large bowl, whisk together flour, sugar, and salt. With a pastry cutter or your hands, work in butter until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Add egg and vanilla extract; stir until dough just comes together. Set aside 1 cup dough and firmly press remaining dough into pan in an even layer. Using a small offset spatula, spread grape jelly over top.
  • Combine reserved dough, peanuts, and peanut butter chips; crumble over jam layer. Bake until topping is deep golden brown, 45 to 50 minutes. Let cool completely in pan on a wire rack. Run a sharp knife around edges, then, using parchment, lift cake from pan and cut into 12 squares.

Nutrition Facts : Calories 453 g, Fat 22 g, Fiber 3 g, Protein 7 g, SaturatedFat 12 g

PEANUT BUTTER AND JELLY BARS



Peanut Butter and Jelly Bars image

I got this recipe from a friend of mine. These cookies are delicious! As with any bar cookie, they are easier to make than drop cookies. I love these with a glass of milk. Although any flavor jelly can be used, grape is my favorite!

Provided by Whisper

Categories     Bar Cookie

Time 55m

Yield 24 cookies

Number Of Ingredients 13

1/4 cup shortening
3/4 cup chunky peanut butter
1 cup light brown sugar
2 eggs
2 teaspoons vanilla
1 pinch salt
1 1/4 cups flour
1/2 cup oats
2 tablespoons flour
1 dash cinnamon
3 tablespoons light brown sugar
2 tablespoons shortening
grape jelly

Steps:

  • In a large bowl, combine first 6 ingredients.
  • Stir in flour.
  • Spread in a greased 9x13 inch pan.
  • Combine dry ingredients of streusel; cut in shortening.
  • Sprinkle streusel over cookie dough.
  • With a small spoon, make 24 depressions in the dough (6x4).
  • Bake at 375 degrees for 20 minutes.
  • Take out of oven; press depressions again.
  • Bake for 10 more minutes.
  • Take out of oven and spoon 1/2 tsp jelly into each depression.
  • Bake for 5 more minutes.
  • Cool in pan.

Nutrition Facts : Calories 162.9, Fat 7.9, SaturatedFat 1.6, Cholesterol 15.5, Sodium 54.9, Carbohydrate 20.1, Fiber 1.2, Sugar 11.3, Protein 3.8

PEANUT BUTTER AND JELLY BARS



Peanut Butter and Jelly Bars image

Courtesy Ina Garten. These are really great and easy to make. The only time consuming part is waiting for them to cool. Barefoot Contessa has done it again.

Provided by Manami

Categories     Dessert

Time 55m

Yield 24 bars, 12 serving(s)

Number Of Ingredients 10

1/2 lb unsalted butter, at room temperature
1 1/2 cups sugar
1 teaspoon pure vanilla extract
2 extra-large eggs, at room temperature
2 cups creamy peanut butter (Skippy)
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
1 1/2 cups raspberry jam or 1 1/2 cups other jam
2/3 cup salted peanuts, coarsely chopped

Steps:

  • Preheat the oven to 350 degrees F.
  • Grease a 9x13x2" cake pan.
  • Line it with parchment paper, then grease and flour the pan.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes.
  • With the mixer on low speed, add the vanilla, eggs and peanut butter and mix until ingredients are combined.
  • In a small bowl, sift together the flour, baking powder and salt.
  • With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture.
  • Mix just until combined.
  • Spread 2/3 of the dough into the prepared cake pan and spread over the bottom witha knife or offset spatula.
  • Spread the jam evenly over the dough.
  • Drop small globs of the remaining dough evenly over the jam.
  • Don't worry if all the jam isn't covered; it will spread in the oven.
  • Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown.
  • Cool and cut into squares.

Tips:

  • Prep the ingredients ahead of time: Measure and prepare all ingredients before you start baking. This will help ensure you have everything you need and prevent any scrambling.
  • Use room-temperature butter: This will make it easier to cream together with the sugar and eggs. You can soften the butter by leaving it out at room temperature for about 30 minutes or by microwaving it on low power for a few seconds.
  • Cream the butter and sugar together until light and fluffy: This step is essential for creating a smooth, even batter. Use a hand mixer or stand mixer on medium speed for 2-3 minutes, or until the mixture is pale yellow and fluffy.
  • Add the eggs one at a time: This will help prevent the batter from curdling. Beat well after each addition.
  • Add the dry ingredients in three additions: Alternating with the milk. This will help prevent the batter from becoming too thick or lumpy.
  • Bake the bars until a toothpick inserted into the center comes out clean: This will usually take about 30-35 minutes. Do not overbake, or the bars will become dry and crumbly.
  • Let the bars cool completely before frosting: This will help prevent the frosting from melting. You can speed up the cooling process by placing the bars in the refrigerator or freezer for a short time.

Conclusion:

Peanut Butter and Jelly Bars are a classic treat that is easy to make and always a crowd-pleaser. With a few simple ingredients and a little bit of time, you can create a delicious dessert that everyone will love. So next time you're looking for a sweet and satisfying snack, give these bars a try. You won't be disappointed!

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