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Back to School PB&J Bars

These bars are crunchy, creamy, salty, and sweet all packed into one. With these laying around you may begin to wonder if you even need to buy bread anymore.
Total Time 1 hr 20 mins
Course Dessert
Cuisine American
Servings 1 half sheet pan


Crust + Topping:

  • 1 cup brown sugar
  • 1 lb butter, room temperature
  • 1 1/2 tsps vanilla
  • 4 cups all-purpose flour
  • 1 1/2 tsps salt
  • 1 cup dry roasted peanuts, salted, chopped

PB Filling:

  • 8 oz butter, room temp
  • 2 cups creamy peanut butter
  • 1 1/2 tsps vanilla
  • 1 3/4 cups powdered sugar, sifted


  • 12 oz strawberry or raspberry jam


Crust + Topping:

  • In a mixer fitted with a paddle attachment cream together butter, brown sugar and vanilla. Add in flour and salt and mix until combined.
  • Divide dough into 1/3's. (I like to level out the dough in the mixing bowl by gently patting it down and then drawing sections in the dough with my finger.) Take 2/3's of the dough and press it evenly into a half-sheet pan lined with parchment. Bake at 350 degrees for 20-22 minutes or until dough starts to turn golden brown.
  • Add chopped peanuts to the remainder of dough and mix until combined. (I usually do this by hand or with a wooden spoon.) Set aside until ready to use.

PB Filling:

  • While the crust is baking, in a mixer fitted with a paddle attachment, cream together butter, peanut butter and vanilla. Add powdered sugar and mix until combined.


  • When the crust is finished baking let cool 4-5 minutes. Once the crust has slightly cooled, spread peanut butter filling evenly over top.
  • In a piping bag or ziplock with a corner cut off, pipe jam in a zig-zag pattern over top of peanut butter filling. Sprinkle top with pieces of reserved dough.
  • Bake at 350 degrees for 35-40 minutes or until top is reaching golden brown in color.
  • Remove from oven and let cool completely. Cut into bars or squares and store in refrigerator for up to 1 week.
Keyword Bakery