Peanut Butter and Jelly Bars

By Amy Hatwig
These peanut butter jelly bars are the ultimate throwback to two favorite things from childhood, peanut butter cookies and peanut butter & jelly sandwiches. These bars will be one of the most amazing creations to come out of your kitchen and are so easy to prepare. Be warned, they are very rich but won’t last long!
  • Yield: 48-50 pieces


  • All Purpose Flour
  • For the Peanut Butter Fudge Layer:
  • For the Peanut Shortbread Layer:
  • granulated sugar
  • jar chunky peanut butter
  • peanut butter chips
  • peanuts
  • Powdered sugar
  • Salt
  • seedless strawberry jam
  • unsalted butter
  • Vanilla Extract


  1. For the Peanut Shortbread Layer:Preheat oven to 350°F.
  2. In a food processor, pulse peanuts, flour and salt until very finely ground.
  3. Add sugar, vanilla and melted butter and pulse until dough comes together.
  4. Spray or butter a 9 x 13-inch baking pan then line with parchment paper insuring a 1-inch overhang on all 4 sides.
  5. Press dough into bottom of lined pan, score surface with a fork, and chill for 30 minutes before baking.
  6. Bake at 350°F for 25-30 minutes.
  7. Allow to cool completely while you mix the peanut butter fudge layer.
  8. For the Peanut Butter Fudge Layer: In a medium saucepan add 2 cups of water and bring to a simmer. This will be used as a double boiler to melt the peanut butter layer.
  9. In a medium heatproof bowl, add peanut butter, butter, peanut butter chips, salt and powdered sugar.
  10. Place over simmering water, be careful not to touch the bowl to the simmering water, stir until all ingredients are melted together and mixture is fluid.
  11. In a separate heatproof bowl, microwave strawberry jam for 45 seconds to 1 minute until jam is melted and warm.
  12. Pour melted peanut butter layer over cooled shortbread layer. Spread evenly with an offset spatula.
  13. Dollop warm jam on top of peanut butter layer, using a knife or skewer swirl jam into peanut butter layer until desired pattern is achieved.
  14. Refrigerate for at least 2 hours before cutting.
  15. Cut into 1 1/2 -inch pieces.
  16. Serve at room temperature.