There are few foods more reminiscent of my childhood than peanut butter and jelly sandwiches. During elementary school, it was a lunchtime staple whenever I didn’t like what the school was serving (which was pretty often).
It was a sandwich I could make on my own; a sandwich that made me feel independent and self-sufficient. I hardly make pb and j sammies anymore, but its a combination that I have never stopped loving.
These bars transform the popular peanut butter and jelly sandwich into a more refined and grown-up baked dessert. One bite and I felt like I was back in 3rd grade enjoying my PB and J at my school’s outdoor cafeteria. It’s sweet yet savory, a little crumbly and delicate, and oh so satisfying. It’s even better with a tall glass of ice-cold milk or a scoop of vanilla ice cream.
It’s a great new way to enjoy an old favorite!
Peanut Butter and Jelly Bars
Ingredients
1 cup unsalted butter, softened, room temperature
1 cup light brown sugar, packed
2 large eggs, room temperature
2 cups smooth peanut butter
2 1/2 cups all-purpose flour
1 tsp fine sea salt
1 tsp baking soda
1 1/2 cup boysenberry jam, or jam/jelly of your choice
1/2 cup old fashioned oats
2 Tbsp salted peanuts, roughly chopped
Instructions
1. Preheat oven to 350 degrees F. Line 9”x13” baking pan with parchment paper. Set aside.
2. In the bowl of a stand mixer fitted with paddle attachment, cream butter until smooth. Add brown sugar and mix to combine. Add eggs and beat until incorporated. Add peanut butter in two additions. Mix until combined.
3. In a medium bowl, whisk together flour, salt, and baking soda. Add flour mixture in three addition to mixing bowl. Mix on medium-low speed until dough forms.
4. Transfer about 2/3 of peanut butter dough mixture to prepared baking pan. Spread dough into an even layer using a mini offset spatula, or the back of a spoon. Reserve remaining 1/3 of dough for topping.
5. Place boysenberry jam on top of peanut butter dough. Spread into an even layer using a mini offset spatula, or the back of a spoon.
6. Fold oats into reserved peanut butter dough. Drop small crumbles of dough on top of jam layer. Follow by sprinkling peanuts. Bake for 35-45 minutes until dough on top is lightly golden brown. Let cool in pan for 15 minutes before unmolding. The peanut butter bars should shrink away from the pans of the side once cooled.
7. Cut into desired bar sizes once the peanut butter bars are completely cooled.
Maryanne’s Chic Tip: Brownies, blondes, and bars should be cut into individual servings when completely cooled. I know it can be difficult to wait, so I suggest placing the tray in the refrigerator to cool faster. Especially with these bars, they will crumble and fall apart if they are cut while still warm. Also, be sure to wipe your knife clean with a towel between slices for cleaner looking cuts.
