Ingredients
Scale
For the crust & topping:
- 1 cup (2 sticks / 225g) unsalted butter, softened
- 1 cup creamy peanut butter
- ¾ cup granulated sugar
- 1½ cups all-purpose flour
- Pinch of salt
For the jelly layer:
- ¾ cup fruit preserves or jelly (strawberry, raspberry, or grape)
- Optional: 1 tsp lemon juice (to brighten flavor)
Instructions
Option 1: No-Bake (Chilled Bars)
- Make crust: Beat butter, peanut butter, and sugar until smooth. Stir in flour and salt until crumbly. Press half the mixture firmly into a greased 9×13″ pan.
- Add jelly: Warm jelly slightly (10–15 sec in microwave) for easy spreading. Stir in lemon juice if using. Spread evenly over crust.
- Add topping: Crumble remaining peanut butter mixture over jelly.
- Chill at least 2 hours, or until firm. Cut into squares.
Option 2: Baked (Warm & Crisp Edges)
- Follow crust steps above. Press half into pan.
- Bake at 350°F (175°C) for 10 minutes.
- Spread warm jelly over hot crust. Crumble remaining mixture on top.
- Bake 15–18 minutes more, until golden. Cool completely before slicing.
💡 Pro Tips:
– Use natural peanut butter (well-stirred) or classic brands like Jif or Skippy for best texture.
– For gluten-free: Substitute flour with 1:1 GF baking flour.
– Store in an airtight container at room temp (baked) or fridge (no-bake) up to 5 days.
Prep Time & Nutrition (per bar, makes 24):
Prep Time: 15 min (+ chilling or baking) | Total Time: 30–45 min
Servings: 24 | Calories: 140 | Net Carbs: 14g | Fats: 9g | Protein: 4g
Servings: 24 | Calories: 140 | Net Carbs: 14g | Fats: 9g | Protein: 4g