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Peanut Butter and Jelly Bars Recipe

Peanut Butter and Jelly Bars

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (256)

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Average Rating:

Total Reviews: 256

Showing 41-50 of 256

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  • on December 08, 2010

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    I made these for a shower and they were a big hit. A few tips: like others mentioned, do not try to cut them until they have completely cooled and even then they are kind of hard to manage. Also, they were wayyyy too peanut buttery, so I added a dollup of jam on top of each bar after I'd cut them. It balanced out the peanut butter and actually made them prettier.

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  • on November 21, 2010

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    Made this one into a Gluten Free dessert...a real hit with the kids AND the adults. No one knew that it was with non-wheat flour. I used Bette's Featherlight Rice Blend Flour, and added about 1 tsp. of xanthan gum. Otherwise followed the recipe to a T! (Watch the oven...can over bake easily. As a real lover of peanut butter, this recipe was a great find for me. I'm always looking to incorporate peanut butter into a yummy dessert that can be made Gluten Free. Try it, you'll like it!!

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  • on November 07, 2010

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    These are wonderful and easy to make. I have made them several times for group events and they are always a big hit.

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  • on September 07, 2010

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    Wow! What a treat from traditional sweets! Loved it and have made them time and time again!

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  • on August 23, 2010

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    I just made these bars for the first time on Sunday and they are wonderful!!! Especially when they are warm! It was so easy too! These will be on my table for years to come! Thanks!!!

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  • on August 02, 2010

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    Whenever I make dessert towers for graduation parties - these bars are on the list. They are easy to make and the peanut butter flavor comes through nicely. They look really pretty once you cut them and display the bars - the red ribbon of jelly running through the center of each bar. The peanut butter cookie part of the bar is soft, the raspberry jelly adds the right amount of sweetness and punch of flavor and the chopped peanuts on top are a nice contrast in texture. All around great cookie bar recipe.

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  • on July 23, 2010

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    I have not met a person that does not rave about this dessert. Since I was given the recipe I have made it more than 10 times in the past 3 months and it gets easier each time. Quick to put together and it has ingridients that you usually already have at home. An absolutely delicious kid friendly dessert but I have not met an adult that doesn't love it as well.

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  • on July 10, 2010

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    To Leane from TX, I think I am going to follow your suggestion, and spread either Nutella or Cadbury's chocolate spread across the middle instead of jam. I will let you know how it turns out!

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  • on June 29, 2010

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    This is the second time I have made these, and while I LOVE the bars from the middle of the pan, I found the edges to be very dry. This time I even used slightly less flour than called for, and replaced some of the white sugar with brown sugar. They also only needed to bake for 40 minutes. Could it be that I used natural peanut butter instead of the recommended Skippy? I guess I will try it with Skippy next time.

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  • on June 20, 2010

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    These bars turned out very good and got rave reviews. The only reason I didn't give them 5 stars is that I thought they weren't quite up to the Barefoot Contessa's usual standards; everything else I've made of hers has been insanely delicious. Some tips: 1 Use seedless jam. I used Smucker's Raspberry, which turned out great. I think other flavors (strawberry or grape might cause these to be too sweet. 2 Definitely chill in the fridge before cutting, and have a glass of warm water handy to dip your knife into for easy slicing. 3 I used wax paper to wrap these with, as she did on the show, which helped with transport and non-sticky fingers at our picnic.

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