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–+ servings
Peanut butter and jelly filled dessert bars on a wooden cutting board.

Peanut Butter and Jelly Bars

Arlene Mobley - Flour On My Face
Peanut Butter & Jelly dessert bars with a rich and buttery peanut butter flavored crust filled with your favorite jam.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 18 Servings
Calories 396 kcal

Ingredients  

Crust Ingredients

  • 1 cup butter (room temperature)
  • 1-¼ cups sugar
  • ¼ cup Light Corn Syrup
  • 2 large eggs
  • 2 cups creamy peanut butter
  • 3 cups all-purpose flour
  • 1 ½ teaspoons salt
  • 1 teaspoon Baking Powder

Filling

  • 1 ⅓ cups strawberry vanilla jam or jam of choice

Garnish

  • ¼ cup slivered almonds
  • ⅛ cup dried cranberries (optional)
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Instructions 

  • Preheat oven to 350°F. degrees
  • Cream butter, sugar and corn syrup in a large bowl with mixer at medium speed 1 to 2 minutes. Add the eggs and peanut butter to the bowl and beat in.
  • Combine flour, salt and baking powder in a small bowl. Add to peanut butter mixture; mix on low speed until dough forms.
  • Divide dough in half. If using two different flavors of jelly divide one the dough between two 8x8 square baking pans. Or use the entire amount for one 9 x 13 inch pan.
  • Press the dough into the bottom of the pan.
  • Spread the jam over dough. Drop small pieces of remaining dough over the top of the jam. (Dough will spread during baking and cover jam.) Sprinkle top with almonds and dried cranberries.
  • Repeat directions if using two pans using a different flavor of jam.
  • Bake 40 to 45 minutes until light golden brown.
  • Cool in pan on wire rack at least 30 minutes to allow the jam to cool. If pan is lined with parchment lift from the pan to cool. Cut into bars. Delicious served with a glass of cold milk!

Recipe Expert Tips

  • This recipe will make two 8 x 8 square pans of dessert bars or one 9 x 13 inch pan.
  • I made two different flavors using two types of jelly. One flavor per 8 x 8 pan.
  • Line the pan with parchment paper leaving 2 inches extending over edges of the pan for easy removal.
  • Makes about 18 servings.

Nutrition

Serving: 1ServingCalories: 396kcalCarbohydrates: 33gProtein: 10gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 48mgSodium: 452mgPotassium: 235mgFiber: 3gSugar: 13gVitamin A: 346IUVitamin C: 1mgCalcium: 41mgIron: 2mg
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