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PB & J Bars

PB&J Bar
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Makes 16| Hands-On Time: | Total Time:



  1. Heat oven to 350° F. Butter an 8-inch square baking dish. Line with parchment paper.
  2. Combine the jam and raspberries in a small bowl. In a separate bowl, whisk together the flour, salt, and baking powder.
  3. Beat the butter and sugar with an electric mixer on medium-high until light and fluffy, 2 to 3 minutes. Add the egg and vanilla and beat until combined. Add the peanut butter and beat until combined.
  4. Gradually add the flour mixture, mixing on low until just combined. Press half the dough into the prepared dish. Top with the raspberry mixture. Fold the peanuts into the remaining half of the dough and drop in clumps over the jam. Bake until the top is golden brown, 35 to 40 minutes.
  5. Cool in the dish for 30 minutes, then transfer to a wire rack to cool completely. Cut into 16 squares.
By September, 2013

Nutritional Information

  • Per Serving
  • Calories 295
  • Fat 17g
  • Sat Fat 6g
  • Cholesterol 30mg
  • Sodium 195mg
  • Protein 7g
  • Carbohydrate 31g
  • Sugar 17g
  • Fiber 2g
  • Iron 1mg
  • Calcium 12mg
What does this mean? See Nutrition 101 .

Quick Tip

Stack of plastic storage containers
These bars can be made up to 3 days in advance. Store at room temperature in an airtight container.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.