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Peanut Butter Jelly Time Bars

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Peanut Butter Jelly Time Bars

Lisa
The Cook
18 Servings
10 Ingredients
13 Comments

The irresistible combination of Peanut Butter and Jelly, in a snack size bar.

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18 Servings
10 Ingredients
13 Comments

Ingredients

  • 8 tablespoons soften Butter
  • ¾ cups Sugar
  • 1 individual Egg
  • ½ teaspoons Vanilla Extract
  • 1 cup Peanut Butter, Creamy
  • 1 ½ cups Flour, All-Purpose
  • ½ teaspoons Baking Powder
  • ½ teaspoons Salt
  • 1 ½ cups Strawberry Jam
  • ⅔ cups Peanut Butter Chips

Containers

Supplies

  • Cooking Sprays
  • Baking Sheets
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Grease one 9x13 pan per 18 servings.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Countertop
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Grease one 9x13 baking pan per 18 servings.
  2. Using a mixer at medium speed, cream butter and sugar together.
  3. Reduce to a lower speed and slowly add egg, vanilla and peanut butter, beat until combined.
  4. In a separate bowl, sift flour, baking powder and salt.
  5. On low speed, slowly add flour mixture to peanut butter mixture just until combined.
  6. Set aside 1/4 of dough.
  7. Using spatula, spread the dough into the pan in an even layer.
  8. Spread jam on top of dough.
  9. Crumble reserved dough over preserves and sprinkle with peanut butter chips.
  10. Bake at 350 for 35-40 minutes, until golden and bubbly.
  11. Cool on wire rack and cut into bars.

Categories

kid-friendly, traditional, vegetarian, winter, fall, spring, summer, fish-free, shellfish-free

Categories

kid-friendly, traditional, vegetarian, winter, fall, spring, summer, fish-free, shellfish-free

13 Comments

Join the discussion

  4. Mmmm… these look delicious! Lol, the song is from “Family Guy”… my bf and I sing it all the time 🙂

  5. Just made these and ate one (and a half). So good! My son loved them too. There is a batch freezing right now. 🙂

  6. These are super easy & delicious! One tip I found useful – instead of spending the extra $ on the peanut butter chips, I microwaved a spoonful of peanut butter then drizzled it on the top after the bars were done baking.

  7. I am wondering if you could substitute whole wheat flour in this recipe. I haven’t really worked with whole wheat flour but see this as a possible easy substitute to add a little more nutrition to these bars. Regardless, I will make them since they look really good! Thanks.

    1. I would suggest by starting to do a 1/2 white flour and 1/2 whole wheat flour and go from there. Let us know your results!

  8. My son is wheat free do you think if i used a all purpose gluten free flour mix like Pamela’s it would be fine? Thanks

  9. My daughters preschool is nut free. I wonder if anyone has done thse with sunflower seed butter.

    1. I haven’t personally done with sunflower seed butter, but I think it should work great! Let us know how it turns out!