Soft butter crust, topped with creamy peanut butter and blackberry jelly, set just under a crumbly sweet topping. These peanut butter and jelly crumb bars are perfect for back to school (or back to virtual school), dessert, or a mid-day snack. These are easy to make and loved by kids and adults.
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Peanut Butter And Jelly Crumb Bars
It’s peanut butter jelly time! Are you going back to school? Your kids? No? Don’t worry you still get to have that good ol’ peanut butter and jelly today. I mean I am all about those fancy things sometimes, but the basics friends…it’s always right. There has never been a bad peanut butter and jelly.
Sometimes I forget about PB&J. Do you do that? When I rediscover it, I’m like “why haven’t I been doing this every day”. My personal favorite jelly/jam is blackberry, and I always go sugar free. What’s your favorite?
Hold up. Let’s not forget about the PB. I don’t have a brand favorite and I can never decide between crunchy and smooth. But I do lean toward crunchy; this recipe uses smooth (see…I can’t decide).
INGREDIENTS FOR PB&J CRUMB BARS
- Flour: All purpose flour. If you need to use almond flour, reduce the butter and you should be good.
- Sweetener: I used Swerve granulated sugar substitute. You can use regular sugar if that’s your thing.
- Baking Powder: Don’t skip this one, it helps that crust puff a little.
- Salt: My flavor babe.
- Butter: Butter gives these peanut butter and jelly crumb bars their flaky texture.
- Egg: Egg helps a little bit with the leavening of the crust.
- Peanut Butter: PEANUT BUTTER
- Jam/Jelly: JELLY TIME (I used sugar free blackberry jelly but you can use your favorite)
HOW TO MAKE THESE EASY DESSERT BARS
- Process the crust in the food processor = easy. You can also use a pastry blender, also easy. A pastry blender is simply a hand tool that cuts the cold butter into pieces.
- Put down your parchment paper (don’t skip this part, it helps you lift the mixture out and cut everything nicely)
- Pack down 3/4 of the crust mixture on top of the parchment.
- Spread evenly with peanut butter and then jelly.
- Top evenly and loosely with remaining crust mixture.
- Bake at 375° for 35 minutes or until crust begins to brown.
THESE PEANUT BUTTER AND JELLY CRUMB BARS GO GREAT WITH:
- Everything, but also:
- 30 Minute Sheet Pan Pesto Chicken
- Instant Pot Saucy Shells And Cheese
- 15 Minute Air Fryer Chicken Parmesan
Hey- you’ve made it this far, and now we’re BFF’s. If you make this recipe, I would love for you to give it a star rating below (scroll to the comments). Make sure you follow me on Instagram, Pinterest, and Facebook too!Print
3 cups all purpose flour
2/3 cup Swerve brown sugar substitute (or regular brown sugar)
1 tsp baking powder
1/4 tsp salt
2 sticks of butter
1 cup peanut butter
1 cup jam/jelly
Preheat oven to 375°
Add butter and pulse until finely crumbled
Add one egg and pulse just until dough forms
Pack a little more than half (to 3/4) of the dough in a parchment lined cake pan (9×13)*
Spread crust evenly with peanut butter and then spread jelly on the peanut butter
Crumble the rest of the dough mixture evenly on top
Bake 35 minutes or until top is beginning to brown
I used a Wilton 9×13 rectangular cake pan
Using parchment paper sheets will help you lift the bars out at the end and cut them without dragging the knife through.
- Category: Dessert
- Method: Bake
- Cuisine: North American
Keywords: crumb bars, easy dessert recipes for kids, national dessert day, blackberry crumb bars, peanut butter crumb bars, dessert, back to school recipes