Peanut Butter and Jelly Bars Recipe

I found a variation of Baked Explorations Peanut Butter and Jelly Bars Recipe while writing about the Welch’s #PB&JYourWay contest. You can find the original recipe on the Cookies & Cups blog. She made a couple changes and so did I. This recipe makes a large batch, perfect for parties. I even froze 1/2 for later! This recipe is easy, but time consuming.

Peanut Butter and Jelly Bars Recipe

This recipe takes a lot of time because you have to bake the cookie crust and chill. Then, add the peanut butter filling and chill. Then bake all together and chill for another 2-1/2 hours. Make the bars a day ahead or at least 4-5 hours before you plan to serve.

Peanut Butter and Jelly Bars Recipe Ingredients

For the Cookie Crust

  • 1/4 cup sugar
  • 1 1/2 cups flour
  • 1/2 tsp salt
  • 1/2 cup cold butter, cut into tablespoon sized pieces
  • 1 egg

For the Peanut Butter and Jelly Filling

  • 1 cup butter, room temp
  • 2 cups creamy peanut butter (about 1 jar)
  • 1 3/4 c powdered sugar
  • 1 tsp vanilla
  • 2 c grape or strawberry jelly or preserves (I use Welch’s Naturals Strawberry & Concord Grape Spreads – read my Welch’s Naturals Review)

For the Crumb Topping

  • 3/4 c flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/3 c brown sugar, packed
  • 2/3 c oats (calls for old fashioned but I used quick oats)
  • 6 Tbsp cold butter, cut in cubes

Peanut Butter and Jelly Bars Recipe Directions

Cookie Crust Directions

  1. Preheat oven to 375°
  2. Spray cooking spray in 9×13 baking dish
  3. Combine sugar, flour, salt and butter. Mix on medium speed until dough begins to hold together.
  4. Add egg and mix again until dough comes together.
  5. Press dough evenly in the bottom of prepared pan.
  6. Place pan on a baking sheet to avoid a burnt bottom and bake 20-25 minutes – until dough is golden.
  7. Cool on wire rack.
  8. Reduce oven temperature to 325°

Peanut Butter Filling Directions

  1. Beat butter until smooth.
  2. Add peanut butter and beat until incorporated and creamy.
  3. Add powdered sugar and vanilla and beat until smooth.
  4. Spread evenly on top of cooled crust.
  5. Freeze.

Crumb Topping Directions

    1. Whisk together flour, baking powder, salt, baking soda and brown sugar.
    2. Whisk in the oats.
    3. Add cubes of cold butter and beat on low speed until loose crumbs form.
    4. Take pan out of freezer.


  1. Spread 2 cups of jelly or preserves on top of peanut butter layer. (I spread 1/2 with Welch’s Naturals Concord Grape Spread and 1/2 with Welch’s Naturals Strawberry Spread.)
  2. Cover the jelly layer completely with crumb topping.
  3. Bake for 20-25 minutes ,until top is brown – the edges may bubble.
  4. Cool on wire rack for 30 minutes
  5. Refrigerate for another 2 hours to cool completely. (I placed mine outside to cool since it was cold outside so I didn’t heat up my refrigerator!)
  6. Cut into squares and enjoy with a glass of cold milk.

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Founder and Lead Blogger at Akron Ohio Moms
Cindy is the top Akron Blogger with her own take on awesome brands for families, where to vacation for families, a beat on local activities and family fun, a knack for getting moms to share , and a house that is always 2 weeks away from a complete remodel!
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