These Peanut Butter and Jelly Bars are easy to make and so delicious! They’re perfect for breakfast, snacks, and even dessert!
Everyone loves a classic peanut butter and jelly sandwich, and these Peanut Butter and Jelly Bars take those flavors to the next level. They’re easy to make, super customizable, and perfect for an easy breakfast, snack, or dessert. My husband and I loved them, too 🙂
I adapted these Peanut Butter and Jelly Bars from the Sweet Potato Pie Bars I created last year. The only thing I did differently was add peanut butter to the cookie crumb part and use jelly and fresh strawberries instead of the sweet potato filling. They turned out SO good!
A Few Tips For This Peanut Butter and Jelly Bar Recipe
- Be sure to take the bars out of the oven when the crumble on top starts to brown. The jelly filling will still seem jiggly but will firm up as it cools. These bars can be messy, so I recommend chilling for at least an hour before cutting. Overnight is even better.
- I used raspberry jelly and fresh strawberries because that is what I had on hand. If you don’t want to use fresh fruit, you can double the amount of jelly in the recipe. If you’re using a different kind of jelly, like apricot, and don’t want to use fresh strawberries, you can also use raspberries, blueberries, or another fruit you like.
- I highly recommend lining your baking dish with parchment paper. These bars can get a little messy and will not come easily out of a pan without parchment paper.
- The recipe can be halved if you want to make a smaller amount.
- I recommend storing these Peanut Butter and Jelly Bars in the refrigerator. Freeze in an airtight container for up to three months.
Peanut Butter and Jelly Bar Ingredients and Substitutions
- Flour – I used all-purpose flour because that is what I had on hand, but you could also use whole wheat or gluten-free. I have not tried this recipe with alternative flours (coconut, oat, almond, etc.), so I can’t say for sure how well they work.
- Oats – I used old-fashioned rolled oats. This recipe will not work with steel-cut oats. If making gluten-free, make sure to use gluten-free oats.
- Coconut Oil – I use refined coconut oil because it doesn’t taste like coconut.
- Coconut Sugar – I always bake with coconut sugar, but you can use brown sugar instead.
- Jelly – A homemade, sugar-free jelly is great for this recipe. Jarred jelly is perfect if you don’t have any on hand.
How To Make These PB&J Bars
- Preheat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper and set aside. Mix the flour, cinnamon, baking soda, and salt in a medium-sized bowl. In a large bowl, cream together the coconut oil and coconut sugar. Next, add the vanilla, almond milk, flax egg, and peanut butter and beat again.
- Pour the dry mixture into the wet mixture and mix until the dough is crumbly in texture but holds together when you squeeze it between your fingers. Add the oats and mix again just until the oats are mixed in.
- Add all filling ingredients to a small bowl and mix until combined.
- Set aside 1 cup of the batter. Press the remaining batter into the bottom of the parchment-lined pan. Pour the jelly mixture over top and smooth until it forms an even layer. Use your fingers to evenly sprinkle the remaining 1 cup of cookie dough crumbles on top and then bake until cooked through, 35-40 minutes.
- Chill Peanut Butter and Jelly Bars for at least an hour; overnight in the refrigerator is best. Slice into desired sizes and enjoy!
Recipe Frequently Asked Questions
- Can I use a real egg instead of a flax egg? Yes! Just use one real egg in place of the flax egg. You can also use a chia egg.
- What can I use in place of the coconut oil? Softened butter will work great, whether vegan or regular.
- Can I use a different flavor of jelly? Definitely! You can customize these bars to your liking.
- What if I can’t eat peanut butter? You can use any nut or sun butter you like.
- Can I cut down the amount of sugar used in the recipe? Yes! If you cut it down a ton, it may change the consistency of the batter, but this recipe is pretty forgiving.
- Can I use something besides almond milk? Yes! Any kind of milk, dairy or not, will work. I’ve even made this recipe with canned coconut milk, which worked perfectly. I believe even water will work.
- Can I make these gluten-free? Yes! I for sure know that a gluten-free all-purpose flour mix works great. However, I have not tried the recipe with any alternative gluten-free flour, but I think they will work, too.
Have a question I didn’t answer? Ask me in the comment section, and I’ll get back to you ASAP!
Looking For More Vegan Treat Recipes?
Strawberry Coconut Chocolate Cups
Homemade Peppermint Patty Cups
Strawberry Rhubarb Lime Popsicles
Print
Peanut Butter and Jelly Bars
- Total Time: 1 hour
- Yield: 14 1x
- Diet: Vegan
Description
These Peanut Butter and Jelly Bars are easy to make and so delicious! They’re great for both kids and adults!
Ingredients
2 cups flour
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup softened coconut oil
3/4 cup coconut sugar
2 teaspoon vanilla extract
1/4 cup unsweetened almond milk
1 flax egg (1 tablespoon flax meal mixed with 2 1/2 tablespoons water)
1/2 cup creamy peanut butter
2 cups old fashioned rolled oats
! Filling:
1 cup jelly, I used raspberry
1 1/2 cups diced fresh strawberries
2 tablespoons flour
1 1/2 tablespoons corn starch
1 teaspoon fresh lemon juice
Instructions
- Pre-heat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper and set aside. In a medium sized bowl, mix together the flour, cinnamon, baking soda and salt. In a large bowl, cream together the coconut oil and coconut sugar. Next, add the vanilla, almond milk, flax egg and peanut butter and beat again.
- Pour the dry mixture into the wet mixture and mix until the dough is crumbly in texture but holds together when you squeeze it between your fingers. Add the oats and mix again just until oats are mixed in.
- Add all filling ingredients to a small bowl and mix until combined.
- Set aside 1 cup of the cookie batter. Press the remaining cookie batter into the bottom of the parchment lined pan. Pour jelly mixture over top and smooth until it forms an even layer. Use your fingers to evenly sprinkle the remaining 1 cup of cookie dough crumbles on top and then bake until cooked through, 35-40 minutes.
- Chill Peanut Butter and Jelly Bars for at least an hour, overnight in the refrigerator is best. Slice into desired sizes and enjoy!
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Snack, Dessert
- Method: Oven
- Cuisine: American
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