Ina's Peanut Butter & Jelly Bars

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I'm always trying out new ideas, so things don't get too boring. Carson is my peanut butter lover so I'm always on the look out for new recipes. Last week I came across this recipe for Peanut Butter & Jelly Bars from the Barefoot Contessa.

I thought these delicious looking bars would be perfect to test out before school started. If they made the cut than they could be added to our school lunch listing.

I did adapted the recipe slightly by using natural peanut butter and homemade strawberry jam. I also omitted the peanut topping since Carson isn't a big fan of peanuts (its a texture thing).

I'm happy to say the Peanut Butter and Jelly Bars were a huge hit, so on the list they will go.

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Ingredients

  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 1 teaspoon pure vanilla extract
  • 2 extra-large eggs, at room temperature
  • 2 cups (18 ounces) creamy peanut butter (recommended: Skippy)
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 cups (18 ounces) raspberry jam or other jam
  • 2/3 cups salted peanuts, coarsely chopped

Preparation

Step 1

Preheat the oven to 350 degrees F.

Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.

In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.

Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.
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REVIEWS:

We had a picnic at the beach last night, the perfect end to a wonderful evening was dessert!! This recipe gets an A++. They are so moist and delicious,I can't wait for a reason to make them again. Simple ingredients and not to much effort. The only thing I changed was the jelly. The kids are not big fans of raspberry jelly, especially if there are seeds. Strawberry jelly with the peanut butter was a great combination. Thank you Ina!

This is one of my favorite bar recipes. I've used it at least a dozen times, with different jelly flavors, and the result is always amazingly rich and delicious!

I made these with grape jelly. Used the parchment paper and baked them for 45 minutes and they were just fine. They were not dry or crumbly and very delicous!!! I omitted the peanuts on top. Can't imagine throwing these bars out. Will definitely make these again. Thanks Ina.

Made these with strawberry preserves to take to my boyfriend's family, as they are all peanut butter fans. I baked them for about 40 minutes, and they got a little bit darker on top than I would have liked, which is why I pulled them out early. They are definitely tasty, though. They are a bit on the dry and crumbly side, but in a good way, like shortbread, as another reviewer mentioned. I would definitely make these again, but I may try cutting back on the flour a little bit.

Going by the recipe, these are good but dry for my taste and quite a bit of work and clean up. I devised my own "semi-homemade" version. Two packages of Betty Crocker peanut butter cookie mix prepared per package instructions. Press a little more than half the dough into the bottom of a glass casserole. Spread on a layer of jelly, crumble some of the remaining dough on top of the jelly layer and top with the chopped peanuts. Bake at 350 for about 40-50 minutes. Prep takes about 5 minutes and they are very delicious.

Absolutely delicious. If you are a peanut butter nut, then you will love these. Read most of the reviews about the woman who threw out when they were done; she must not have loved peanut butter. I used regular butter and strawberry jam; delicious!

These are the best! I have made these many time. Today I made them in mini muffin pans which worked out very well. I used a muffin liner then used a 100 scoop (small to place a ball of dough in each cup. Made a thumbprint in each one and put a small amount of jelly in that. Topped with the salted nuts and put them in the oven for about 16 minutes. Let them cool a couple of minutes before taking them out of the muffin pans. I also used a couple different kinds of jelly, as I LOVE blackberry, but my husband not so much.

Made the bars this morning. They are not dry as some reviewers stated. Cooked the full allotted time. They came out perfect. Plan to bring them to a gathering tomorrow. They are very rich and delicious so I cut them smaller than Ina did. Look forward to making again.

I had to give this recipe one star or it wouldn't have posted. Would have preferred to give zero stars. I followed the recipe exactly and it was far too dry to eat. Had to throw it away - all those expensive ingredients in the garbage. My strong recommendation to all of you is to not make this.

Love it! I had to make a few modifications based on what I had in the pantry. Firstly, I used butter flavored Crisco. Then I used 1/2 peanut butter & 1/2 almond butter. Thirdly I used pistachios as the topping. Also used Knotts Berry Farms boysenberry jelly. OMG they turned out heavenly. I took them to a pool party and they were the star attraction. I love Ina, she rocks! I imagine the original recipe is divine. Thanks Ina!

They were awesome! When I tasted them warm out of the oven, I didn't think they had much flavor, but letting them cool is the trick! My co-workers and I gobbled them up!

Definitely good, but also fairly dry. These would probably be awesome if they were bite-sized, but I made them as full sized bars. I also agree with other reviewers that 45 minutes is not enough time. The full 9x13 was too much for me and my group as they are very sweet and heavy. Still, for a party, these would be fantastic.

For the first time I made a half batch. Worked out great, except the 45 minutes baking time was not enough time. I live at high altitude and next time I will add about 10 minutes. And believe me there will be a "next" time, and I will make the full 9 x 13 ;o They are delicious!!! Thanks Ina!

These are fabulous! I have made them twice now and once I used crunchy Peanut Butter and omitted the peanut topping. It is somewhat of a shortbread, which I love. My husband loves them too!

These are excellent!!! Not sure what the problem is for you people that said they didn't turn out...maybe you do not know how to bake. I even made these with Splenda, and Low-Sugar Grape Jelly...didn't use a paddle, and didn't sift the flour!!!

Made these for my kids and they were a huge hit! Used blueberry preserves on one half of the pan, seedless blackberry on the other. Some tips for those who say this recipe is too heavy and/or sweet: sift your flour before measuring (even though it doesn't say to use natural peanut butter, like Smucker's (no added sugar and use all-fruit jelly or jam like Smucker's Simply Fruit or Polaner, which aren't as sickening-sweet as others. I took some to work and got rave reviews from co-workers, too. Definitely a crowd-pleasing, easy recipe!

They are a bit heavy for my taste even though I cut the bars into much smaller pieces.My husband thought so too though he loves peanut butter. It is an easy recipe and a great idea for a bar so I may try this again but substitute nutella for peanut butter.




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