There’s nothing like the combination of peanut butter and jelly. So classic and perfect.
But when you combine peanut butter and jelly in dessert form and add a crumble topping, it’s even better.
My Blueberry Crumble Bars recipe gave me inspiration for the buttery, oatmeal-based crumble topping. The crumble topping adds texture, crispiness, and is a perfect contrast to the soft bars.
For the jelly layer I used Smuckers Fruit and Honey Strawberry Fruit Spread. I love that it’s sweetened with honey and has a very short ingredients list. It’s wonderfully sweet and worked perfectly in the bars.
It spreads very easily which is especially nice here because the base layer bakes for 15 minutes and then you add the jelly and crumble topping. Having something that’s very easy to spread on tender, half-baked bars is a baker’s bonus.
The bars were a hit with kids and adults alike. I gave half the batch to a friend who declared them amazing and my family was begging for more after they demolished theirs.
It’ll be your new favorite way to eat PB&J.
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- 1/2 cup unsalted butter (1 stick), melted
- 1/3 cup creamy peanut butter, melted
- 1 large egg
- 1 cup light brown sugar, packed
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt, or to tast
- 1/4 cup unsalted butter (half of 1 stick), melted
- 1/2 cup all-purpose flour
- 1/3 cup old-fashioned whole-rolled oats (don’t use quick cook or instant, they’re finer and behave like flour and will make mixture too dry)
- 1/4 cup granulated sugar
- 2 tablespoons light brown sugar, packed
- 1/4 teaspoon salt, or to taste
- one 9-ounce jar Smuckers Fruit and Honey Strawberry Fruit Spread
- Bars – Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.
- Add the peanut butter and heat for 30 seconds to soften. Whisk the butter and peanut butter mixture until smooth and combined.
- Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
- Add the flour, salt, and stir until just combined, don’t overmix.
- Turn batter out into prepared pan and bake for 15 minutes. While bars bake, make the crumble topping.
- Crumble Topping – To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.
- Add the flour, oats, sugars, salt, and stir to combine. Mixture will be dry and sandy with some larger, well-formed crumble pieces; set aside.
- After bars have baked for 15 minutes, remove pan from the oven, and spread the fruit spread in an even flat layer over the surface, leaving a 1/2-inch bare margin at the edges.
- Evenly sprinkle with the crumble topping mixture.
- Return pan to oven and bake for about 25 to 28 minutes, or until crumble topping is lightly golden browned and set. Place pan on a wire rack to cool for at least 90 minutes before slicing and serving. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
Amount Per Serving: Calories: 461Total Fat: 21gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 61mgSodium: 239mgCarbohydrates: 60gFiber: 3gSugar: 36gProtein: 6g
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Post brought to you by Smuckers. The recipe, images, text, and opinions expressed are my own.