Yes! Here comes another peanut butter recipe because we all know I’m addicted. Today’s recipe are for peanut butter jam bars. The peanut butter base is amazing. It reminds me of a fudge and a cookie dough hybrid. The crumble is the same recipe as the base, but it’s crumbled on the top. That makes the recipe a little less work rather than having another part of the recipe to make.
I think I’m even more thrilled with how the jam stayed nice and thick. It didn’t sink into the peanut butter cookie base. It didn’t squeeze out when I cut it. It was well behaved and I loved it. I did let it set up in the fridge overnight though. I know that makes a difference and would recommend you let it do the same. Hot jam will never behave. It will ooze out and cause a mess.
I originally made this recipe for the peanut butter bash, but I didn’t have enough time to get it photographed before the link up happened. It was sad that I had to miss out on a month, especially since I had such a stunning recipe to share. Next time, maybe that’ll teach me to procrastinate. I doubt it, but maybe.
- 1 cup butter, room temperature
- 1 cup creamy peanut butter
- 1 + ½ cups brown sugar, packed
- ½ cup granulated sugar
- 1 egg
- 1 tsp. vanilla
- 2 + ¾ cups all-purpose flour, divided
- 1 tsp. baking soda
- ½ tsp. salt
- 1 cup strawberry jam
- Preheat oven to 350 degrees. Spray the bottom and sides of a 11x7 pan with non-stick cooking spray. Cut a piece of parchment paper that will fit the bottom of the pan and overlap two sides of the pan so you can pull the bar out later on.
- In a large mixing bowl, add in the butter and peanut butter and mix with a hand mixer until incorporated.
- Add in the brown sugar and granulated sugar and mix until light and fluffy.
- Add in the egg and vanilla and mix until combined. Scrape down the sides.
- Add in 2 and ½ cups of all purpose flour, baking soda and salt. Mix on low until the flour is almost completely incorporated and then turn mixer up to high and beat for an additional 30 seconds.
- Set 1 cup of dough aside in a small bowl.
- Press the remaining peanut butter cookie dough into the prepared pan. Make sure it's evenly distributed.
- Add the 1 cup of strawberry jam or jam flavor of your choice. Spread the jam evenly onto the cookie dough.
- Add the remaining ¼ cup of flour to the 1 cup of peanut butter cookie dough that was set aside. Mix with a spoon or spatula until all of the flour is incorporated.
- Crumble the cookie dough onto the top of the bars. Try not to push the crumbled down into the jam.
- Place into the oven and bake for 27 minutes until the crumble is golden brown. Remove from the oven and let cool.
- Place into the fridge overnight to set up.
- Pull the bars out of the pan using the parchment paper handles. Cut and serve.