Peanut Butter and Jelly Bars

A stack of pbj bars. The stop bar has a bite removed.

4 from 4 votes

Peanut Butter and Jelly Bars

Peanut Butter and Jelly Bars capture the nostalgic flavors of a beloved childhood sandwich with a delightful twist. These simple homemade treats feature a peanut butter oat base, layered with a quick homemade strawberry jam, and finished with a peanut butter oat crumble. Sweet and nutty, these bars are perfect as a dessert or a sweet breakfast indulgence.

Prep Time30

Cook Time30

Rest Time1

Total Time2

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings:

Calories: 370kcal

Author: Callan Wenner

Equipment

Food processor, blender, nutribullet
Stand mixer with paddle attachment, or handheld mixer
8x8 inch square pan
Parchment paper

Ingredients

1½ cups all-purpose flour
1 cup rolled oats divided
½ teaspoon kosher salt
1 cup peanut butter creamy, non natural
½ cup unsalted butter room temperature
½ cup light brown sugar 100g
1 large egg room temperature
1 teaspoon vanilla extract
2 cups strawberries sliced
2 tablespoons granulated sugar
⅓ cup strawberry jam or preserves
1 tablespoon cornstarch
2 tablespoons water

US Customary - Metric

Instructions

Begin by preparing the strawberry layer. Hull and slice the strawberries, then add them to a saucepan over medium heat with the sugar. Stir occasionally and mash them down as the juices develop.
2 cups strawberries, 2 tablespoons granulated sugar
Once the strawberries are sufficiently broken down and juicy, mix together the corn starch and water, then add to the cooked strawberries. Allow it to bubble for about 30 seconds, then turn off the heat and stir in the jam.
1 tablespoon cornstarch, 2 tablespoons water, ⅓ cup strawberry jam or preserves
Preheat the oven to 350℉ and grease and parchment line (with overhangs so it's easy to remove) an 8×8 inch square baking pan.
In a food processor, pulse ¾ cups of the rolled oats until they become smaller. Sand texture is too fine, but you definitely want to break them down a bit.
1 cup rolled oats
Combine the flour, ground oats, and salt in a bowl and set aside.
1½ cups all-purpose flour, ½ teaspoon kosher salt
In a stand mixer fitted with the paddle attachment (or with a handheld mixer), beat the butter, peanut butter, and brown sugar until combined. Add the egg and vanilla, mix until incorporated, then scrape down the sides of the bowl. Add the dry ingredients and mix until just combined.
1 cup peanut butter, ½ cup unsalted butter, ½ cup light brown sugar, 1 large egg, 1 teaspoon vanilla extract
Add ¾ of the mixture to the prepared pan and press down evenly into all corners and sides.
Combine the remaining ¼ of the base mixture with the remaining ¼ of whole rolled oats and bring it together with a fork until crumbly.
Spread the strawberry jam layer over the base, then sprinkle the oat crumble overtop of the strawberry layer.
Bake for 20-25 minutes.
Let cool completely in the pan on a wire rack, then remove using the parchment paper slings and cut into squares.

Video

Notes

Store the bars covered at room temperature for 3 days. To freeze, wrap tightly in plastic wrap and store for up to 2 months. To eat, remove the plastic wrap and allow the bars to thaw at room temperature on a plate.

Nutrition