Can I double the peanut butter and jelly bars recipe, and what pan size is best?

Yes, you can double the recipe for peanut butter and jelly bars. When doing so, use a 9×13-inch baking pan to ensure even cooking. Keep an eye on the baking time, as it may need to be extended by 5-10 minutes. Use a toothpick to test for doneness—the bars should be set but still moist.

What type of jelly or jam works best in peanut butter and jelly bars?

Raspberry jam is often preferred for its balance of sweetness and tartness, which complements the peanut butter well. However, grape jelly or strawberry jam are also popular choices. Use a thick spread to prevent excess moisture that could make the bars soggy.

Can I replace the egg in the recipe with a vegan substitute like a flax egg?

A flax egg can be used as a vegan alternative by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and letting it sit for 5 minutes. While this substitution often works well in baked goods, the texture of the bars may be slightly denser. It’s a good option for those avoiding eggs or following a plant-based diet.

Is it possible to make peanut butter and jelly bars gluten-free?

Yes, you can make these bars gluten-free by substituting regular flour with a 1:1 gluten-free all-purpose flour blend that includes xanthan gum. This helps maintain the right texture and structure. Be sure to check that all other ingredients, like baking powder or any added flavorings, are also gluten-free.

Can I use other nut or seed butters instead of peanut butter in this recipe?

Absolutely. Almond butter, cashew butter, or hazelnut butter work well and add their own unique flavors. For a nut-free option, sunflower seed butter or tahini can be used. Keep in mind that different butters vary in oil content, which might slightly affect the bars’ texture, so monitor the consistency when mixing.

Peanut Butter And Jelly Bars Recipe For Easy Homemade Treats

Ingredients

Scale

6 tablespoons (85g) unsalted butter

1/2 cup (130g) peanut butter (natural or shelf-stable; can substitute with almond, cashew, pecan, hazelnut butter, sunflower seed butter, or tahini for nut-free options)

2/3 cup (132g) brown sugar (regular granulated sugar can be used as a substitute)

1 large egg

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon salt

1 cup (125g) all-purpose flour (can substitute with a 1:1 gluten-free flour blend that includes xanthan gum)

1/3 cup (100g) jelly or jam of choice (such as strawberry, raspberry, cherry, grape, or blueberry)

Cook Mode Prevent your screen from going dark

Instructions

1-First, preheat your oven to 350 degrees F and line an 8×8 inch baking pan with parchment paper or grease it well to avoid any sticking mishaps I learned that the hard way once!

2-Next, melt the unsalted butter and peanut butter together in a microwave-safe bowl, heating in 30-second intervals and then whisking until they’re fully combined for that creamy base.

3-Then, whisk in the brown sugar, egg, vanilla extract, baking powder, and salt until everything is mixed smooth; this step really brings out the flavors in your peanut butter and jelly bars.

4-Once that’s done, stir in the all-purpose flour using a rubber spatula until you get a cohesive dough that’s easy to work with.

5-Press this dough evenly into your prepared baking pan, then dollop spoonfuls of your chosen jelly or jam on top and swirl it lightly with a knife the swirl doesn’t have to be perfect, which takes the pressure off!

6-Bake for 22-24 minutes until the edges are lightly golden and the bars are slightly puffed, then let them cool completely before cutting.

Last Step:

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Notes

🧈 Use unsalted butter to control salt content accurately.
🥜 Try different nut or seed butters to customize flavor or accommodate dietary restrictions.
🍯 Let bars sit for a day to allow flavors to meld and improve.

Author: Brandi Oshea
Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar