Peanut Butter and Jelly (PBJ) Crumble Bars

Crunchy peanut butter with fruity jelly, the classic flavours of PBJ in a bar. Topped with peanut butter crumble giving the bar an extra crunch! These peanut butter and Jelly Crumble bars are a perfect snack.

These bars have your childhood packed in them. The classic flavours of a PBJ sandwich can never go wrong, so here is Peanut butter and jelly in a bar!!

These bars are completely delicious and you cannot stop at one.. So it’s a rare chance that you would need to know about how to store them, since they won’t last that long. Also, did I mention they can be made with HOMEMADE peanut butter..

These peanut butter and Jelly Crumble bars are so easy to make in just 3 simple steps –

1. Make the peanut butter dough.
2. Spead the jelly on the dough.
3. Top with more crumbled leftover dough and some more peanuts for the added crunch.

Super easy right??

You can use any fruit jam/jelly to make these. I used mixed fruit jam since I like that better than single fruit jams. Its your choice. Also, adding chunks of the peanuts into the dough gives it a nice crunch, so make sure to add some. This recipe can be made both with egg and eggless. I have mentioned the eggless option in the recipe card.

How to make Peanut Butter and Jelly Crumble Bars?

1. Cream the melted butter, peanut butter and brown sugar till fluffy.

2. Add in the egg or milk (for eggless) and vanilla extract. Beat well. Once incorporated, add the dry ingredients and mix well.

3. You will get a cookie like dough. Add the 2/3rd dough to a greased and lined baking tin and spread evenly.

4. Spread the fruit jelly or jam over the dough leaving a little space from the sides, since the jelly might stick to the parchment paper.

5. Sprinkle bits of the 1/3 rd leftover dough over the jam. Also, sprinkle some crushed peanuts and bake.

Storing

You can store these bars at room temperature (25°C or less) for upto 3 days in an airtight container and about a week to 10 days in the refrigerator.

Liked this recipe? Also try my –

• Peanut butter Swirl Brownies
• Crinkled top brownies
• Fudgy Chocolate and Coconut Brigaderio

Peanut Butter and Jam (PBJ) Crumble Bars

Recipe by thecrumbstories

Servings

16

servings

Prep time

10

minutes

Cooking time

40

minutes

Crunchy peanut butter with fruity jelly, the classic flavours of PBJ in a bar. Topped with peanut butter crumble giving the bar an extra crunch!

Ingredients

• 225 g All Purpose Flour

• 260 g Crunch Peanut butter (I used homemade peanut butter)

• 165 g Light Brown Sugar

• 113 g Unsalted Butter, melted

• 1 tsp Vanilla Extract

• 1 egg or 30 ml Milk

• 1/2 tsp Salt

• 3/4 tsp Baking powder

• 260 g Fruit Jam/jelly

• 73 g Salted Peanuts, chopped

Directions

• Preheat the oven to 175°C / 350°F (fan).
• In a heatproof bowl, melt the butter and peanut butter. Cream the melted butter, peanut butter and brown sugar using an electric mixer or with the help of a whisk, till fluffy and pale.
• Add in the egg or milk (for eggless) and mix till incorporated.
• Sift the dry ingredients and add it to the peanut butter mixture. Add vanilla essence. Once mixed well, the dough should look like cookie dough.
• Grease and line an 8 x 8 inch pan leaving a little extra parchment paper on the sides for ease while removing from the pan later.
• Spread 2/3rd of the dough evenly in the baking pan and keep 1/3 rd for the topping.
• Heat up the jelly in the microwave for 30 seconds so that it melts a little and is easy to spread.
• Spread the jam over the peanut butter dough in the baking pan, leaving a little space on the sides.
• Crumble the remaining 1/3rd of the dough kept aside earlier and sprinkle it over the jam.
• Sprinkle the chopped peanuts.
• Bake in the preheated oven for 30-35 mins or till golden brown on top.
• Let it cool in the baking pan completely, since it takes time for the jam to gel up.
• Once cooled completely, remove lifting with the extra bits of parchment paper and cut into desired size.

Notes

• For eggless version, use milk instead of egg.
• The jam fresh out of the oven will be liquidy and will gel up as it cools down.
• Its better to leave some space in the sides while adding the jam, since the jam will stick to the parchment paper if it touches it.

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