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Ina Garten Peanut Butter And Jelly Bars

Ina Garten Peanut Butter And Jelly Bars
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These bars capture the nostalgic taste of a peanut butter and jelly sandwich in a baked form, with a buttery, crumbly shortbread-like base, a layer of creamy peanut butter and sweet grape jelly, and a golden crumble topping. They offer a satisfying contrast of textures—tender, crisp, and gooey—perfect for dessert or a sweet snack.

Ingredients

Scale
  • 4 tablespoons (1/4 cup) unsalted butter, at room temperature
  • 1/4 cup granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 large egg yolk
  • 3/4 cup all-purpose flour, spooned and leveled
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup creamy peanut butter (such as Skippy)
  • 1/2 cup grape jelly or strawberry jelly

Instructions

  1. Preheat the oven to 350°F / 177°C. Grease an 8×8-inch baking pan with butter or line it with parchment paper, leaving an overhang on two sides for easy removal after baking. This ensures the bars release cleanly without sticking.
  2. In a medium bowl, use a hand mixer or stand mixer fitted with the paddle attachment to cream the softened butter and granulated sugar on medium speed for 2-3 minutes until light and fluffy. Creaming incorporates air, which helps create a tender crumb in the baked crust.
  3. Add the vanilla extract and egg yolk to the butter mixture. Beat on low speed for about 30 seconds until fully combined, scraping down the sides of the bowl with a rubber spatula to ensure even mixing. The egg yolk adds richness and acts as a binder for the dough.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Whisking ensures the leavening agent and salt are evenly distributed, preventing pockets of bitterness or uneven rise in the bars.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a crumbly dough forms. Avoid overmixing to prevent developing gluten, which would make the crust tough; the dough should hold together when pressed between your fingers.
  6. Reserve about 1/2 cup of the dough for the topping. Press the remaining dough evenly into the bottom of the prepared pan using your fingers or the bottom of a measuring cup. Compact it firmly to create a level base that will support the layers without crumbling during baking.
  7. Spread the creamy peanut butter over the dough layer in an even, smooth layer using an offset spatula or the back of a spoon. Work gently to avoid disturbing the dough base; if the peanut butter is stiff, warm it slightly for easier spreading, but do not make it runny.
  8. Similarly, spread the grape jelly evenly over the peanut butter layer. If the jelly is too thick, microwave it for 10-15 seconds to loosen, but cool slightly before spreading to prevent it from soaking into the dough and making the bars soggy.
  9. Crumble the reserved dough evenly over the jelly layer to create a streusel-like topping. Do not press it down; leaving it loose allows for a crumbly, textured finish after baking, with golden brown peaks.
  10. Place the pan in the preheated oven on the center rack. Bake for 25-30 minutes, rotating the pan halfway through, until the topping is golden brown and the edges are set and slightly pulling away from the sides of the pan. Visual cues are key here, as ovens vary.
  11. Remove the pan from the oven and place it on a wire rack to cool completely in the pan, about 2 hours. Cooling allows the bars to set properly, ensuring clean cuts without falling apart; rushing this step can lead to a messy result.
  12. Once completely cool, use the parchment overhang to lift the bars out of the pan. Transfer to a cutting board and cut into 4 equal bars using a sharp knife, wiping the blade clean between cuts for neat edges. Serve at room temperature for the best texture.

Notes

Store bars in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or freeze for up to 3 months. To freeze, wrap individual bars tightly in plastic wrap and place in a freezer bag; thaw at room temperature or reheat in a 300°F / 150°C oven for 5-10 minutes until warmed through. For best results, avoid stacking bars without parchment paper between layers to prevent sticking.

Nutrition

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