Peanut Butter and Jelly Bars
These are the peanut butter and jelly bars are the ULTIMATE throwback to your favorite childhood sandwich.
Yield: 24 bars
  • 2 sticks unsalted butter, room temperature
  • 1½ cups sugar
  • 1 tsp vanilla extract
  • 2 extra-large eggs, room temperature
  • 18 oz creamy peanut butter (I used Skippy Natural!)
  • 1½ cups AP flour
  • 1½ cups whole wheat flour
  • 1 tsp baking powder
  • 1½ tsp kosher salt
  • 18 oz raspberry jam
  • ⅔ cup salted peanuts
  1. Preheat the oven to 350. Grease a 9×13-inch cake pan. Line it with parchment paper, then grease it again.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light yellow, about 2 minutes. With the mixer on low, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.
  3. In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour to the peanut butter mixture and mix until combined.
  4. Spread ⅔ of the dough into the prepared cake pan, making sure it covers the entire surface evenly. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Sprinkle with the peanuts. Bake for 45 minutes, until golden brown. Let cool and cut into squares.
Adapted from Ina Garten
Nutrition Information
Serving size: 1 bar
Recipe by Joanne Eats Well With Others at