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Peanut Butter and Jelly Bars Recipe Everyone Will Love

Peanut Butter and Jelly Bars

A rich peanut butter cookie base is layered with raspberry jam, dotted with more cookie dough, and finished with chopped salted peanuts. The result is a tender, jammy dessert bar with a golden top and plenty of classic peanut butter-and-jelly flavor.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Peanut Butter Cookie Dough
  • 1 cup (2 sticks) Unsalted butter, softened to room temperature
  • 1 1/2 cups Granulated sugar
  • 1 teaspoon Pure vanilla extract
  • 2 Extra-large eggs, at room temperature
  • 2 cups (about 18 ounces) Smooth peanut butter
  • 3 cups All-purpose flour
  • 1 teaspoon Baking powder
  • 1 1/2 teaspoons Kosher salt
Filling and Topping
  • 1 1/2 cups Raspberry jam
  • 2/3 cup Salted peanuts, coarsely chopped

Method
 

Step-by-Step
  1. Heat the oven to 350°F. Grease a 9 x 13-inch baking pan or line it with parchment paper, leaving enough overhang to lift out the cooled bars.
  2. Cream the softened butter and granulated sugar in a large bowl until the mixture is light and fluffy.
  3. Beat in the vanilla extract, then add the eggs one at a time, mixing after each addition.
  4. Mix in the smooth peanut butter until evenly incorporated.
  5. In a separate bowl, whisk together the flour, baking powder, and kosher salt. Gradually add the dry ingredients to the peanut butter mixture, mixing just until combined.
  6. Spread about two-thirds of the dough evenly in the prepared pan.
  7. Spread the raspberry jam over the dough, leaving a small margin around the edges.
  8. Drop small pieces of the remaining dough over the jam. It is fine if some jam remains visible.
  9. Sprinkle the chopped salted peanuts over the top.
  10. Bake for about 45 minutes, until the top is golden brown and the center is set. Cool thoroughly in the pan for at least 30 minutes before slicing into bars.

Notes

Room-temperature butter and eggs mix more evenly. Do not overbake; the center should remain somewhat soft because the bars firm as they cool. Parchment paper makes lifting and clean slicing easier.