Peanut Butter and Blueberry Jelly Bars – Perfectly soft peanut butter dough base, then topped with blueberry jelly, and finished with peanut butter dough crumbled on top!
I always remembered having peanut butter and jelly sandwiches when I was a little girl. We would take them with us to school for lunch or have as an after snack. Either way, it always hit the spot. I thought it would be perfect to recreate a childhood favorite in a dessert or breakfast form.
I may even say it’s better than the childhood favorite. If you are a fan of peanut butter, you’re in for a treat. With two layers of peanut butter dough, the crust and the crumble topping, it’s an ultimate treat.
The blueberry jelly smooshed between the two layers is what makes these bars complete. Think of the icing on the cake, only between.
If you are up for a challenge, you can have one for breakfast for a great on-the-go option.
For the jelly, you want a high-quality one because it’s the best part in these bars. I recommend using the J.M. Smucker’s® Fruit and Honey Jelly. I loved how the blueberry and lemon one had chunks of blueberry in it. It’s great for on top of toasts, english muffins, you name it! #FruitandHoney #WalMart
Right now you can grab a $1.00 off using Ibotta!
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup light brown sugar, lightly packed
- ¾ cup creamy peanut butter
- ½ cup (1 stick) unsalted butter, softened at room temperature
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 jar J.M. Smucker's Fruit and Honey Jelly, Blueberry and Lemon flavor
- Preheat oven to 350 degrees. Line a 9x9 baking pan with parchment paper. Set aside.
- Whisk together the flour, baking powder, and salt in a medium-sized mixing bowl. Set aside.
- Cream together the brown sugar, peanut butter and butter in a large mixing bowl on medium heat using a stand or handheld mixer. Mix in the egg and vanilla extract.
- Slowly mix the dry ingredients into the wet ingredients. Add ½ of the batter to the baking pan, approximately 1½ cups, and lightly pat down the dough. Place the other half of the dough in the freezer for 10 minutes.
- Pour the jelly on top of the dough and then crumble the leftover dough from the freezer on top of the jelly. The crumbles should resemble small grapes.
- Bake for 30 minutes or until the top is lightly browned. Allow the bars to cool, remove from pan and slice.
This is a sponsored conversation written by me on behalf of JM Smuckers. The opinions and text are all mine.