Easy Peanut Butter and Jelly Bars
Easy Peanut Butter and Jelly Bars are thick, chewy, and loaded with flavor. With just a few ingredients, this easy treat is a fun spin on the classic sandwich!
Peanut Butter and Jelly Cookie Bars
And if you’re anything like me, peanut butter and jelly are a match made in food heaven. I still love pb&j sandwiches and adore anything that resembles these flavors.
By using a boxed peanut butter cookie mix base, your favorite jelly, and peanuts, these peanut butter and jelly cookie bars will be a hit with both the kids and adults. Perfect for a lunchbox treat, snack or dessert!
Ingredients in Easy Peanut Butter and Jelly Bars:
- Dry peanut butter cookie mix (plus ingredients listed on box to make cookies)
- All-purpose flour
- Raspberry (grape, or strawberry) jelly
- Salted peanuts
How to Make Peanut Butter and Jam Bars:
- Preheat the oven to 350°F. Grease a 9×13 inch baking dish with cooking spray or line with parchment paper.
- In a large bowl, add the all-purpose flour and dry peanut butter cookie mix and stir until well combined. Then add in rest of ingredients needed to make cookies from boxed directions (you’ll likely need to add vegetable oil, water, and eggs).
- Press ¾ of the dough into prepared baking pan to create a bottom crust.
- Dot the crust with the jelly and gently smooth until it’s evenly spread. If you have a firmer jelly, microwave for 15-20 seconds to make it easier to work with.
- Crumble the remaining ¼ dough over the jelly layer. It does not need to completely cover the jelly layer. Finish by sprinkling the top evenly with salted peanuts.
- Bake for 20-25 minutes or until the dough is set and it’s golden brown around the edges. Let the bars completely cool before cutting and serving.
How Do I Store These Bars?
Store peanut butter bars in an airtight container at room temperature for up to four days. They can also be refrigerated, and that will help them keep for up to 5-6 days. If you wrap them up individually and put them in the freezer, the bars will be a great treat that you can enjoy for a few months.
Can I Use Refrigerated Peanut Butter Cookie Dough?
Refrigerated peanut butter cookie dough is far too sweet, wet, and greasy to use for this recipe. There isn’t the option of adding flour to fix that either, so using a dry mix is going to be your best bet.
Can I Make These Ahead of Time?
Absolutely! You can make the dough and set it in the freezer for up to 3 days before baking. Thaw in the refrigerator before using.
Tips for Making the Best Dessert Bars:
- You’re going to be left with a very dry cookie mix with the flour added in. This is necessary because without the additional flour, you will have a greasy mess and won’t be able to achieve the peanut butter and jelly type layers in your bar.
- Feel free to use your favorite kind of jelly. Grape, raspberry, strawberry, or even apricot would be delicious!
- Don’t like peanuts? Swap them out for almonds, walnuts, or cashews! It gives these bars a touch of crunchiness and more flavor!
Looking For More Peanut Butter Recipes? I’ve Got You Covered!
- Peanut Butter Banana Baked Oatmeal Cups
- Peanut Butter Oatmeal Cookies
- Chocolate Peanut Butter Blossoms
- Peanut Butter Banana Energy Bites
- No Bake Peanut Butter Cup Cheesecake
- Chocolate Peanut Butter Smoothie
Easy Peanut Butter and Jelly Bars
Ingredients
- 1 box/bag (17.5 ounce) dry peanut butter cookie mix, (plus ingredients on back of box/bag to prepare)
- ½ cup all-purpose flour
- 1½ cups raspberry, strawberry, or grape jelly
- ½ cup salted peanuts, roughly chopped
Equipment
Instructions
- Preheat the oven to 350°F. Grease a 9×13 inch baking dish with cooking spray or line with parchment paper.
- In a large bowl, add the all-purpose flour and dry peanut butter cookie mix and stir until well combined. Then add in rest of ingredients needed to make cookies from boxed directions (you'll likely need to add vegetable oil, water, and eggs).
- Press ¾ of the dough into prepared baking pan to create a bottom crust.
- Dot the crust with the jelly and gently smooth until it’s evenly spread. If you have a firmer jelly, microwave for 15-20 seconds to make it easier to work with.
- Crumble the remaining ¼ dough over the jelly layer. It does not need to completely cover the jelly layer. Finish by sprinkling the top evenly with salted peanuts.
- Bake for 20-25 minutes or until the dough is set and it’s golden brown around the edges. Let the bars completely cool before cutting and serving.
Notes
- You’re going to be left with a very dry cookie mix with the additional flour. This is necessary because without the additional flour, you will have a greasy mess and won’t be able to achieve the peanut butter and jelly type layers in your bar.
- These bars will last in an airtight container at room temperature for up to four days.
- See my tips and tricks for making these Easy Peanut Butter and Jelly Bars above the recipe box.
