Peanut Butter and Jelly Pie Bars
We all know that I adore anything and everything with peanut butter. Really. Anything and everything.
Remember a few days ago when I told you that I picked up the Baked Explorations cookbook at a Williams-Sonoma outlet? I couldn’t wait to dig in and the first recipe that I zeroed in on was the Sweet and Salty Brownies (which of course are every bit as amazing as you might imagine). Luckily, I had almost an hour in the car between the Leesburg outlets and the Maryland suburbs to pore over the book, and not long after I flipped to the brownies did I find these peanut butter and jelly gems. And as you can tell, it took me virtually no time at all to whip them up. Anyone who has a soft spot for peanut butter and jelly will have a hard time keeping their hands off of these!
Now, if you’ve been following this site for awhile you might remember that I’ve made Peanut Butter & Jelly Bars before, but these two recipes are quire different. The previous recipe used a base of peanut butter cookie dough, topped with jelly and dotted on top with more peanut butter cookie dough and peanuts.
This recipe takes the premise of peanut butter and jelly bars to a whole new level. It starts out with a base of flaky, buttery pastry dough. On top of that is a peanut butter mixture that reminds me of the peanut butter frosting I love so much. Then pick out your favorite jelly or preserves and spread that on top. And finally, a streusel crumb mixture is sprinkled on top. So pretty much what you have here is peanut butter and jelly heaven. And amazingly, even though the ingredient list looks long, I had every single thing I needed already on hand! Bonus!
Also, I have always been a grape jelly girl. There has never been any wavering. I would turn my nose up at anything else if it wasn’t grape and it wasn’t jelly. (What a little PB&J snot I was!) However, over the last 6 months or so I have completely fallen in love with strawberry preserves. That is now my go-to. What flavor jelly or preserves would you use in this recipe?
One year ago: Dark Chocolate Cupcakes with Peanut Butter Frosting
Two years ago: Sweet and Sour Chicken
Three years ago: Fresh Strawberry Tart
Peanut Butter and Jelly Pie Bars
Ingredients
For the Pastry Dough:
- 1½ cups (187.5 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- ¼ teaspoon (0.25 teaspoon) salt
- ½ cup (113.5 g) cold unsalted butter, cut into ½-inch cubes
- 1 egg
For the Peanut Butter Filling:
- 1 cup (227 g) unsalted butter, at room temperature
- 1 cup (258 g) creamy peanut butter
- 1 cup (258 g) chunky peanut butter
- 1¾ cups (210 g) powdered sugar
- ½ teaspoon (0.5 teaspoon) vanilla extract
For the Crumb Topping:
- ¾ cups (93.75 g) all-purpose flour
- ½ teaspoon (0.5 teaspoon) baking powder
- ¼ teaspoon (0.25 teaspoon) baking soda
- ¼ teaspoon (0.25 teaspoon) salt
- ¼ teaspoon (0.25 teaspoon) cinnamon
- ⅓ cup (73.33 g) dark brown sugar
- ⅔ cup (54 g) traditional rolled oats
- 6 tablespoons cold unsalted butter, cut into ½-inch pieces
For Assembly:
- 2 cups (680 g) jelly or preserves
Instructions
- 1. Make the Pastry Dough: Butter the sides and bottom of a glass or light-colored metal 9x13-inch pan. Line the bottom with parchment paper, using enough parchment to hang over the sides of the pans. Put the flour, sugar and salt in a food processor and pulse until combined. Add the butter and pulse until sandy (about 6 to 10 quick pulses). In a small bowl, whisk the egg and pour into the food processor. Pulse just until the dough begins to hold together.
- 2. Dump the dough mixture into the prepared pan. Using your fingers, press the mixture into the bottom of the pan and up the sides just a little (maybe a half inch). Place the pan in the freezer for 30 minutes.
- 3. Preheat the oven to 375 degrees F.
- 4. Remove the pan from the freezer, line it with aluminum foil, and fill it three-quarters full with pie weights or dried beans. Bake for 15 minutes, then remove the foil and weights and bake for another 10 minutes, or until the crust is lightly browned. Transfer the pan to a wire rack to cool.
- 5. Reduce the oven temperature to 325 degrees F.
- 6. Make the Peanut Butter Filling: In the bowl of a standing mixer fitted with the paddle attachment, beat the butter until it is completely smooth. Add the peanut butter and beat until combined. Add the powdered sugar and vanilla and beat until smooth. Scrape down the sides of the bowl and beat again. Turn the mixture out onto the cooled crust and, using an offset spatula, spread it into an even layer. Put the pan in the refrigerator to chill while you prepare the crumb topping.
- 7. Make the Crumb Topping: In a large bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon. Add the brown sugar and use your hands to rub it in until the mixture is uniform in color. Stir in the oats.
- 8. Place the dry mix in the bowl of a standing mixer fitted with the paddle attachment. Add the butter and beat on low speed until loose crumbs form.
- 9. Assemble the Bars: Spread the jelly in an even layer over the peanut butter filling. Sprinkle on the crumb topping, covering the jelly.
- 10. Bake the bars for 20 to 25 minutes, rotating the pan halfway through, or until the top is brown.
- 11. Transfer the pan to a wire rack to cool completely, then cut the bars and serve.
- 12. The bars can be stored in the refrigerator in an airtight container for up to 2 days.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Yummy, yummy, yummy – that’s all I can say :) I just reduced the amount of butter and sugar in peanut butter filling. Many greetings and thanks for the recipe!
Hi- I just made these and let them bake for about 35 minutes. I just realized that I used jam instead of preserves or jelly. I hope that is ok. They are still hot but seem a little wiggly. Maybe I’ll stick them in the freezer before cutting. Do you know if using jam would make a difference?
Hi Sarah, Jam is traditionally a little bit thinner than jelly, so that could be the reason.
I baked a batch of these up today — I can only hope it will be the first in cooking your whole dessert bar series, as the hubby and I are now experts at brownies and blondies and need to branch out. I just had to laugh when I realized how much butter goes into them. Thank goodness guests are coming over to help eat them. Kudos!
what happens to all the butter in the peanut butter layer? I imagine it melting out all over the crust while baking….
Nothing happens to the butter. Along with the peanut butter and powdered sugar, they create a solid layer. The butter does not melt.
Well that’s cool it doesn’t…I just can’t add a whole pound of butter to one pan of treats. So what I did for the peanut butter layer was I replaced the butter for 1 brick cream cheese, 1/4C sugar, and 1 egg, vanilla…still adding the pnb of course.
I am hesitant about putting the glass pan from the freezer into the oven, is there a problem?
Hi Sheryl, I used a metal baking pan for this recipe. If you are concerned about the temperature change with a glass pan, I would recommend using a metal pan.
FYI I just used a glass pan with no problem. Apparently hot Pyrex shatters if you get cold water on it (personal experience with that one!) but it does not shatter going straight from the freezer to the oven.
Hey, I didn’t see if this question was already asked, but could pre-made pie crust be substituted for the pastry dough?
Hi Kaye, You could do it if you wanted, but it would definitely not taste the same. The pastry dough bottom for these bars is thicker than a traditional pie crust.
This looks yummy! Is there anyway we can substitute the cinnamon in the crumbs? Am not a fan of cinnamon :)
Hi Joli, You can just omit it.
These look amazing! I am such a PB&J Girl! I made really similar ones here :) – I am more a jelly than PB girl so they are slightly different yet very similar. Great minds think alike :)
http://bakealittle.wordpress.com/2011/04/26/pb-j-bars/
I just tried this recipe and these are the best bars! Posted about them here: http://opendoornumberfour.blogspot.com/2011/06/excessive-peanut-butter-and-jelly.html
Truly love your blog!
I love your blog!
I have been inspired to create my own
Check it out
Keeping in mind that I jusstt started…
sugar-plum-delights.blogspot.com
These sound heavenly! I love strawberry preserves as well, but I love anything homemade that I happen to have on hand!
I adore that thick layer of peanut butter that I see hiding in that bar!
These are lick the plate good.
I’m a huge fan of raspberry preserves and peanut butter. I think I should make these for myself right now! :) No sharing!
So random…I just baked from this book this morning and I made the Rosemary Apricot Squares. I was debating whether to make these PB&J Bars. Coincidence?!
Love the idea of these and will give them a try ASAP! My favorite jelly is something dark and slightly more tart…blackcurrant, raspberry or a triple berry that I get at our farmers’ market. I urge you to branch out from grape and strawberry! You won’t be disappointed!
I love peanut butter so much, I’ll honestly eat it on anything, or just off a spoon (sometimes my finger :)). I am and always have been a strawberry jam guy, I love strawberry jam (not jelly). A nice warm slice a fresh bread plus some good strawberry jam is heavenly :).
Wow. I made peanut butter and jelly muffins once, but these sound 3,000 times better :D
These look awesome! I don’t have a food processor though…could I make it like I would any pastry by using a fork and cutting the butter into the flour? When would I add the egg?
Hi Traci, Yes you can definitely use a fork to cut the butter into the flour. I would cut it all in and then stir in the egg until evenly distributed.
Mmmm such a classic combo! Yum!
Yum yum yum! I will be making these tomorrow with homemade strawberry jam. Have you made your own strawberry jam yet? My kids won’t have anything to do with store bought! Thanks for the great recipe! ;)
I haven’t made my own homemade jam yet, but it is on my list to do this summer!
These are so pretty! I have never had a PB&J dessert, kind of makes me nervous – not sure why. But these look amazing!
I am jealous you can read in the car! These look amazing. Thank you for sharing. I can’t help but think I need more protein in my diet and these are just the solution. Yep, I’m going to need maybe all of this protein to myself.
Why do I have a weakness for anything PBJ?! This looks so good – love how there is a layer of PB too! I wonder how yummy this would be with almond butter instead. mmmm
Looks delicious!! Unfortunately, I am not a peanut butter fan :( DO you think I can substitute peanut butter for any nut butter such as almond butter? Thank you!! :)
The pictures look so good! I love the idea of using strawberry preserves :)
Hi Diana, If you like almond butter (or cashew butter), go for it.
Lovely looking bars! Love the mix of creamy and crunchy peanut butters to provide a little bit of crunch but not too much. Will be adding these to my ever-growing to-bake list!! : )
I would use (or should I say WILL use (when I make these)) Raspberry or Blackberry preserves! I think the tartness and seeds would be really delish.
I LOVE PB&J!!! These look scrumptious. I would definitely use either homemade strawberry or strawberry-rhubarb freezer jam… Thanks for sharing!
My little one loves PB&J. He’d love these too!
Thanks for sharing!
I need these in my life right now!
Oh my! These look divine. Thinking of my favorite sandwich combos with peanut butter, I might try drizzling the peanut butter mixture with a little honey in lieu of preserves. Or maybe I’d just slather on Nutella. And bananas. :D
I am about to go and eat some pb out of the jar, just to make believe I am eating this! This recipe looks MMmmm mmmmmm GoOOOOD! :)
Very happy to of found you on foodbuzz, and subcribing to your blog! :)
I love how different these look from most pb&j bars you find out there. Not that the other ones aren’t delicious, but the fact that these actually look like dessert-ified sandwiches with distinct layers of peanut butter and jam/jelly…wow. I will definitely have to make these soon, maybe with some blackberry preserves – one of my favorite flavors!
I’ve made the other variation that you mentioned and went absolutely crazy for them. I can’t wait to try these now and compare!!
You may have sent me to PB & J heaven! I am a strawberry jam girl myself.
Do you think I could use all smooth? I have texture issues and do not like nut chunks in my baked goods…
Yes, you could definitely use all smooth! Enjoy! :)
Growing up we always had strawberry jelly in the house so I wouldn’t eat anything else for a long time. I’ve come to appreciate grape but strawberry still holds my heart. I’d love these!
Very deliciously looking!!!
What a lovely looking treat! Beats a peanut butter and jelly sandwich any day!
I love the layers in this bar! Like peanut butter frosting you say? YUMMMM. And I definitely love raspberry preserves best=)
these look really gooey, yummy. I want them.
Totally acceptable breakfast food right?
Why not? I’ve often eaten a PB&J for breakfast ;-)
Ohhhhh my. These look amazing. If I didn’t have rhubarb to get rid of this weekend I’d try these for sure. With grape jelly, my absolute favorite.
Oh my goodness I have so much baking to do already this weekend but I just MUST do these and send them to my dad across the country for Father’s Day! Thanks BEB!! <3
These sound amazing! I love the peanut butter mousse layer, puts it above any other peanut butter bar with jam!
Ooooo…… they sound really good!!! I have alot of PB&J lovers in the fam that would love these!! I’m thinking I will try raspberry jam : )
These have been on my list for awhile. I must make them!
These look like the best version of this recipe I have seen! I love the generous combo or peanut butter and a jelly and the fact the bar stayed together. :)
Mmm, I just finished a stack of PB&J pancakes, too. I could eat this combo all day.
Fabulous!!
Those look great Michelle,
As for jelly, you HAVE to try Giant Eagle’s Wildberry Fusion Jelly, I’ll be so surprised if it’s not your new favorite.
I’ve bookmarked this one. I’m with you on those strawberry preserves, though I also love raspberry and cherry.
This is pure dessert heaven.
Shoot. I’d make it breakfast and lunch, too!
Anything with peanut butter in it has to be good and these look amazing!
This looks yummy. In fact peanut butter anything is yummy. I make noodle stock from peanut butter and miso and it is the tastiest soup ever!
That thick layer of peanut butter looks amazing, these bars look so good!
I’m going to try these with sunbutter. I’m pretty sure my kids aren’t going to go for them, since they don’t have a palate for PB but I do…and I miss it, terribly… and almost everyday. Darn nut allergy
wow! ill definitely be making these!
Those bars look like pure heaven!
Oh goodness, you win! These loil completely sinful ;)