These PB+J bars are the perfect breakfast or dessert treat! They’re so delicious and taste like a dressed up version of a peanut butter and jelly sandwich (one of my favorite flavor combos of all time)!
This PB+J bar recipe is from Deb Perelman’s cookbook, Smitten Kitchen Keepers. The first time I made them, I fell in love and just had to post the recipe here. These bars are a nostalgic, tasty treat that I love eating for breakfast (although they make a great dessert, too). Just like my peanut butter and jelly muffins and super fudgy peanut butter and jelly brownies, these bars are full of both PB+J flavors and really taste like the classic sandwich.
These tasty bars are made with oats and peanut butter which give them exceptional texture. This is an incredibly simple and quick recipe that you can whip up in about 10 minutes. Both kids and adults are going to love these!
How to make peanut butter and jelly bars
- Mix together the wet ingredients, including oil or melted butter, honey, peanut butter, and salt.
- Add the dry ingredients, including baking powder, flour, and oats. Whisk together to combine.
- Firmly press half the mixture into an 8×8-inch pan lined with parchment paper. This will be a thin layer, but that’s okay.
- Spread the jam on top. Use the back of a spoon to evenly spread the jam across the peanut butter-oat batter.
- Cover with the remaining peanut butter-oat mixture. Spread small clumps of the remaining batter on top of the jam, like streusel. Sprinkle with chopped peanuts.
- Bake. Bake for 20-25 minutes at 350°F/180°C.
Note: Once the bars come out of the oven, allow them to cool to room temperature. Then, place them in the fridge to chill for at least an hour – they slice much better when they’re cold!
How long do the bars stay fresh?
These PB+J bars stay fresh for up to a week in the fridge in a sealed container. You can also freeze them for up 2 months; just make sure to wrap them well to avoid freezer burn.
Does it matter what kind of peanut butter and jelly I use?
Nope! Feel free to use any kind of peanut butter or jelly you like. I prefer using a non-natural creamy peanut butter, like Skippy or Jif, but for this recipe you can use whatever you have on hand.
More of my favorite bars and brownies
- Apple Pie Bars: Buttery shortbread crust layered with juicy apples and crunchy cinnamon streusel.
- Peaches and Cream Crumble Bars: Crunchy and full of amazing flavor – perfect for summer.
- Snickers Cheesecake Bars: Creamy cheesecake with yummy pieces of Snickers bars on crunchy Oreo crust.
- Gingerbread Bars: Full of warm flavors and spices, these chewy bars are topped with vanilla glaze.
These peanut butter and jelly bars make the perfect breakfast treat. They have all the flavors of classic PB+J layered with a crunchy peanut crust and chopped peanuts. This is a simple recipe you are going to love! The bottom layer crust is relatively thin, but if you like your bars on the thicker side, multiply each ingredient by 1.25 and use 3/4 cup of jam instead of 2/3 cup.
- 1/4 cup (50g) neutral oil such as canola or vegetable oil, or melted unsalted butter
- 1/4 cup (80g) honey or maple syrup
- 1/4 cup (65g) peanut butter, any kind
- 1 teaspoon salt
- 3/4 teaspoon baking powder
- 1 1/2 cups (150g) quick-cooking rolled oats
- 1/2 cup (70g) all-purpose or whole wheat flour
- 2/3 cup jam, any kind
- 3 tablespoons peanuts, roughly chopped
Preheat oven to 350°F/180°C. Grease or line a 8×8-inch pan with parchment paper, leaving enough overhang on the sides for lifting the bars out of the pan after baking. Set aside.
In a large bowl, whisk together oil, honey, peanut butter, and salt. Whisk in the baking powder, then stir in the oats and flour. Set aside half of the mixture and press the remaining batter evenly into the bottom of the prepared pan (Note: It will be a thin layer of batter, but that's ok – just do your best to avoid making any holes).
Dollop the jam on top and spread it across the peanut butter dough to the edges. Sprinkle the remaining 1/2 of the peanut butter mixture evenly on top in clumps, like a streusel. Sprinkle with chopped peanuts.
Bake for 20-25 minutes until nicely browned on the edges and golden on top. Allow to cool to room temperature and then transfer the bars to the fridge – they are much easier to slice evenly when cold. Once chilled, life from the pan using the overhang of parchment paper and place on a cutting board. Slice into 16 squares and refrigerate for up to a week. Bars can also be frozen in a sealed container for up to 2 months.