Peanut Butter & Jelly Bars

This recipe is from The Barefoot Contessa at Home, and I had been looking for an excuse to make them, so I was excited when a family BBQ had come up. I shouldn’t say this, but part of the reason I’m always so “polite” in never showing up to anyone’s house empty handed is because the host is giving me an excuse to make something I love or try something new without having to worry about it being in the house tempting me. This was definitely one of those times. I haven’t changed anything except for the baking time. It may simply be my oven, but I found these a little dry, so I would bake them a little less next time. You may find that the original suggestion of 45 minutes still works best for your oven. Oh, and definitely serve with a big glass of milk. Yum!


  • 2 sticks Unsalted Butter, at room temperature
  • 1 ½ cups Sugar
  • 1 tsp Vanilla
  • 2 Eggs, room temperature
  • 2 cups Creamy Peanut Butter
  • 3 cups All-Purpose Flour
  • 1 tsp Baking Powder
  • 1 ½ tsp Kosher Salt
  • 1 ½ cups Jam, raspberry or other favorite flavor
  • 2/3 cups Salted Peanuts, coarsely chopped


  1. Preheat the oven to 350
  2. Grease a 9x13x2-inch cake pan. Line it with parchment paper, then grease and flour the pan.
  3. 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 all ingredients are combined.
  4. 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.
  5. Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. A cookie scoop worked well for this. Don’t worry if all the jam isn’t covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 35 to 45 minutes, until golden brown. Cool and cut into squares.

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