Peanut Butter and Jelly Bars

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My family, friends and I loved this treat. I made the recipe exactly as the directions stated and the bars turned out wonderfully flavorful and sweet. A true PB & J in every bite! I messed up a bit, I did not take into account that I was using a dark pan, so did not turn down the oven temp the 25 degrees...but it really did not burn or dry out...so not too much of a mistake.

Everyone who has tasted these bars like them not being too sweet and that you do not have to worry about them melting all over the place. I live in South Florida, so even with the tempreatures this past Father's Day weekend in the upper 90s to 100...the bars stayed perfectly delicious.

Thanks Ina for another keeper!

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I halved the recipe and baked in an 8 x 8 pan with no problem. Very quick and I love that my kitchen and most kitchens would have all the ingredients on hand. I used strawberry preserves. Can't wait to make for our next bookclub meeeting.

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...this recipe is a definite keeper! So yummy, peanut buttery, gooey and delicious, you will be glad you tried the recipe!

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I agree with many other readers that if you do not make the recipe exactly as stated than how can you really give an accurate review...and I alwasy try it by following it exactly. However, in this case I had no jam, but, I had 1 1/2 cups of rasperberry sauce with a touch of rasp. liq frozen from the holidays; this is what I used; otherwise I followed the recipe exactly. These peanut bars turned out over the top delicious! I had no trouble with dryness and I used a 9x13 glass pyrex dish. Due to the use of glass I lowered the oven temp by 25 degrees and followed the recipe cooking time...perfection! I wonder if some of the other people did not take into account the type of baking pan they used and made the correct oven temp adjustments for glass, dark pan, stainless etc...these various types of pan really due make a difference in cooking time. Anyway, just a thought for the next person that is thinking of making these bars. Either way...you will not be disappointed! I will def make again!

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This is the simplest recipe I have made in a long time. Its foolproof and so delish!!

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Delicious rendition of a classic. Ina does not dissappoint. I cook these with a cookie sheet under the baking dish because sometimes the jelly can drip! Yum

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These were wonderful, I absolutely loved them and I will definitely be making these again. A few other reviewers mentioned that theirs turned out dry, but mine were almost like ooey gooey bars made with peanut butter and jelly. : Next time I might try the recipe with whole wheat flour because I really love making pb and j sandwiches with wheat bread. These are a little on the sweet side, but I think that if you enjoy pb and j sandwiches you should try these as well. :

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These are excellent! The Barefoot Contessa definitely captured the flavor of a peanut butter and jelly sandwich with this recipe. The dense, gooey texture of the dough paired with the crunchy peanut topping is to-die-for! I've made these several times and people always go crazy over them. Thank you, Ina.

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I made these for a party and everyone could not get enough!! I made them gluten free- used rice flour and added zanthum gum. But no one knew that there were gluten free. I gave all the credit to Ina. THANKS, it seems I can't miss when I use your receipes.

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I love this recipe-- but I think it can be a little tricky. I've made them several times, and if you get too much of the pb batter on the bottom, they become dry. If you put too little on top, the jam will burn and get hard. Also- the recipe has a typo: the pb and jam are supposed to be equal amts. I usually don't use quite all the batter, just enough to cover the top. I also think they are better without the chopped nuts-- it makes it a more balanced pb&j flavor. definitely worth the time and effort!