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+ servings
A tray of peanut butter and jelly bars cut into squares
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5 from 3 votes

Peanut Butter and Jelly Bars

Oaty peanut butter clusters floating in a pool of sweet strawberry jam make these bars a memorable treat
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Dessert
Servings: 16
Author: Tricia


  • ½ cup unsalted butter, room temperature
  • ½ cup smooth peanut butter
  • 1 cup light brown sugar, packed
  • 1 egg
  • 1 teaspoon vanilla
  • 1 ¼ cups all-purpose flour
  • 1 cup quick cooking oats
  • ½ cup old-fashioned oats
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 (12.5-ounce) jar strawberry jam (see notes)


  • Preheat oven to 350 degrees F. Set aside an 8x8-inch square baking pan (ungreased).
  • In a large mixing bowl beat together the butter and peanut butter until creamy. Add the brown sugar and beat on medium speed until blended.  Add the egg and vanilla and mix until blended.
  • In a medium bowl combine the flour, oats, baking soda and salt. Add the flour mixture to the butter mixture and blend on low speed until all the dry ingredients are incorporated.  Scrape down the sides and bottom of the bowl and blend one more time until a crumbly dough forms.
  • Press a little more than 3/4 of the oat mixture into the bottom of the ungreased prepared pan (don’t press too hard!). Spread the jam on top taking care not to leave more in the middle, spread the jam evenly.  Crumble the remaining oat mixture on top in clumps.  Press down on the topping gently to make the top more even.  Bake at 350 degrees F for 25 - 30 minutes or until the top is golden brown. Cool completely before cutting into bars.
  • Store in an airtight container at room temperature or refrigerate for longer storage.


  • These bars are sweet and thick so I recommend cutting into 16 pieces.
  • I do not recommend using all-natural style peanut butter as it tends to be more oily. For this recipe I use Jiff or another comparable brand.
  • For this recipe I use jam instead of jelly as it typically contains less sugar. In my opinion, these bars are sweet enough using jam. I use Stonewall’s Strawberry Jam for this recipe but feel free to use your favorite flavor. A natural fruit spread would also be good too.
  • This recipe is easily doubled and baked in a 15x10x1 inch sheet pan instead of the an 8x8-inch or 9x9-inch square. The 8x8-inch pan makes thicker bars as seen in the photos. Sheet pan bars will be a little thinner and should be cut into 36 pieces. Watch the baking time. When baking a double recipe I suggest making half strawberry jam and the other half apricot - so good!