I was pretty hesitant about this recipe. For those of you that are familiar with Peanut Butter Jelly Bars, there is usually one generic type- a peanut butter cookie dough base, topped with jelly, and topped with crumbled peanut butter cookie dough. Sounds delicious right? Well, I can only assume so because I have never made those. When I decided to make peanut butter and jelly bars last week, I had originally planned on making those. However! I remembered that my BAKED recipe books had their own version of the treat called Peanut Butter and Jelly “Pie” Bars. Since I trust the BAKED boys so whole-heartedly I thought I would take a chance on their riff. Boy did it pay off!
These perfect little treats are a meal all on their own. The bottom is a pastry-pie crust, so simple to throw together and press into the pan. A fluffy peanut butter filling is then spread on top of that. Your favorite jelly is spread on the peanut butter. And then the whole thing is topped off with an oat streusel. VERY decadent. You definitely don’t need more than a small piece to satisfy your sweet tooth with these.
I will say this about these though, as delicious as they were, they were decadent. More so I think then the peanut butter cookie type bar would have been. I am now very interested in making the generic version now to compare the two. Personally, I think the cookie dough type bar will be more up my alley, but if you enjoy pie and rich desserts then this one is your winner!
- For the Pastry Dough:
- 1½ cups all-purpose flour
- ¼ cup granulated sugar
- ¼ teaspoon salt
- ½ cup cold unsalted butter, cut into ½-inch cubes
- 1 egg
- For the Peanut Butter Filling:
- 1 cup unsalted butter, at room temperature
- 2 cups creamy peanut butter (1 cup creamy and 1 cup chunky)
- 1¾ cups powdered sugar
- ½ teaspoon vanilla extract
- For the Crumb Topping:
- ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- ⅓ cup dark brown sugar
- ⅔ cup traditional rolled oats
- 6 tablespoons cold unsalted butter, cut into ½-inch pieces
- For Assembly:
- 2 cups jelly or preserves
- Make the Pastry Dough: Butter the sides and bottom of a glass or light-colored metal 9×13-inch pan. Line the bottom with parchment paper, using enough parchment to hang over the sides of the pans. Put the flour, sugar and salt in a food processor and pulse until combined. Add the butter and pulse until sandy (about 6 to 10 quick pulses). In a small bowl, whisk the egg and pour into the food processor. Pulse just until the dough begins to hold together.
- Dump the dough mixture into the prepared pan. Using your fingers, press the mixture into the bottom of the pan and up the sides just a little (maybe a half inch). Place the pan in the freezer for 30 minutes.
- Preheat the oven to 375 degrees F.
- Remove the pan from the freezer, line it with aluminum foil, and fill it three-quarters full with pie weights or dried beans. Bake for 15 minutes, then remove the foil and weights and bake for another 10 minutes, or until the crust is lightly browned. Transfer the pan to a wire rack to cool.
- Reduce the oven temperature to 325 degrees F.
- Make the Peanut Butter Filling: In the bowl of a standing mixer fitted with the paddle attachment, beat the butter until it is completely smooth. Add the peanut butter and beat until combined. Add the powdered sugar and vanilla and beat until smooth. Scrape down the sides of the bowl and beat again. Turn the mixture out onto the cooled crust and, using an offset spatula, spread it into an even layer. Put the pan in the refrigerator to chill while you prepare the crumb topping.
- Make the Crumb Topping: In a large bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon. Add the brown sugar and use your hands to rub it in until the mixture is uniform in color. Stir in the oats.
- Place the dry mix in the bowl of a standing mixer fitted with the paddle attachment. Add the butter and beat on low speed until loose crumbs form.
- Assemble the Bars: Spread the jelly in an even layer over the peanut butter filling. Sprinkle on the crumb topping, covering the jelly.
- Bake the bars for 20 to 25 minutes, rotating the pan halfway through, or until the top is brown.
- Transfer the pan to a wire rack to cool completely, then cut the bars and serve.
- The bars can be stored in the refrigerator in an airtight container for up to 2 days.
{ 4 comments… read them below or add one }
I looooooooooove PB and jelly, but in my country this combination is not familiar to most people.
I’d definitely like to try these bars. so I’m gonna pin these
So glad to hear that Winnie!
Does the finished product have to be refridgerated or can it be kept at room temperature.
I kept mine at room temperature and it was just fine.