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Peanut Butter 'n' Jelly Bars Recipe

Peanut Butter 'n' Jelly Bars Recipe

My two young sons are crazy about these simple, fast cookie bars. And as a busy mom, easy preparation makes this one scrumptious dessert I can rely on—even at the last minute. You might want to vary the jam or jelly to suit your own family’s tastes. —Carolyn Mulloy, Davison, Michigan
TOTAL TIME: Prep: 10 min. Bake: 15 min. + cooling YIELD:24 servings


  • 1 tube (16-1/2 ounces) refrigerated peanut butter cookie dough
  • 1/2 cup peanut butter chips
  • 1 can (16 ounces) buttercream frosting
  • 1/4 cup creamy peanut butter
  • 1/4 cup seedless raspberry jam or grape jelly


  • 1. Let dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13-in. x 9-in. baking dish; sprinkle with peanut butter chips.
  • 2. Bake at 375° for 15-18 minutes or until lightly browned and edges are firm to the touch. Cool on a wire rack.
  • 3. In a small bowl, beat frosting and peanut butter until smooth. Spread over bars. Drop jam by teaspoonfuls over frosting; cut through frosting with a knife to swirl the jam. Yield: 2 dozen.

Nutritional Facts

1 serving (1 each) equals 207 calories, 10 g fat (3 g saturated fat), 2 mg cholesterol, 149 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Peanut Butter 'n' Jelly Bars

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Reviewed Aug. 16, 2014 Edited Jan. 25, 2015

"Easy and tasty recipe that the younger members of the family especially enjoyed. I'll be making these again, probably for a church bake sale. Thanks for sharing the recipe, Carolyn!"

Reviewed Aug. 22, 2012

"This recipe is great-fast & easy.

I did have to make some adjustments with ingredients on hand still with great results.
I use vanilla chips instead and crunchy peanut butter.
I also used grape jam instead of jelly by warming it first in the microwave.
All in all these are yummy for adults as well as kids!!!"

Reviewed Jul. 26, 2010

"Wow what a great recipe. I used the whole jar of jelly on the top."

Reviewed Mar. 26, 2010

"Made these bars for my grandsons and they just loved them. Important not to over cook the cookie dough, maybe even cut the baking time to 10 or 12 minutes so it is chewy when done."

Reviewed Mar. 15, 2010

"PS, the BUTTERCREAM frosting is the trick... and DONT over bake.."

Reviewed Mar. 15, 2010

"I made this for my sons snack day at school. WOW!~! They ALL loved it, one pan was plenty for 23 kids!!!! Super Easy, and YUMMY!!!! Try it, the next time it was my snack day i had to make 2 pans, one for home, one for school!!!!"

Reviewed Feb. 3, 2010

"I made these for the first time yesterday. I couldn't find buttercream frosting, so I used Duncan Hines creamy vanilla flavor.

They looked beautiful and got a lot of attention, but the taste didn't knock your socks off. The bottom was a bit too crunchy. The frosting didn't have as much peanut-buttery flavor as I thought it would. The seedless raspberry jam was a nice touch.
All in all, there are other bar cookies that are a lot more spectacular. Probably won't make these again."

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