PB&J Snack Bars

PB&J Snack Bars Recipe
Prep: 20 min., Bake: 52 min., Cook: 25 sec., Cool: 1 hr.
Be sure to sprinkle the peanut topping around the edges of the pan to seal in the jelly mixture.


makes 24 servings

Recipe from

Southern Living Food for Today

Nutritional Information

Calories 298
Fat 19 g
Satfat 8 g
Monofat 7 g
Polyfat 3 g
Protein 6 g
Fiber 2 g
Calcium 17 mg
Sodium 149 mg
Iron 1 mg
Cholesterol 25 mg


1 1/4 cups butter, divided
2 cups all-purpose flour
1 cup powdered sugar
1 1/4 cups grape or strawberry jelly
1 cup creamy peanut butter made with USA-GROWN PEANUTS
3/4 cup light roast peanut flour made with USA-GROWN PEANUTS, divided
1 cup salted USA-GROWN PEANUTS, chopped
1/2 cup uncooked quick-cooking oats
3 tablespoons light brown sugar
2 tablespoons granulated sugar
1/8 teaspoons salt


Preheat oven to 350° . Line bottom and sides of a 13- x 9-inch pan with heavy-duty aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.

Cut 1 cup butter into small pieces. Pulse butter pieces, all-purpose flour, and powdered sugar in a food processor 5 to 6 times or until mixture is crumbly. Press mixture into bottom of prepared pan.

Bake at 350° on an oven rack one-third up from bottom of oven 22 to 24 minutes or just until golden brown.

Meanwhile, whisk together jelly, peanut butter, and 1/4 cup peanut flour in a small bowl until smooth.

Microwave remaining 1/4 cup butter in a microwave-safe bowl at HIGH 25 seconds or until melted. Stir in peanuts, next 4 ingredients, and remaining 1/2 cup peanut flour until well blended and crumbly.

Spread jelly mixture over crust, leaving a 1/2-inch border. Sprinkle peanut mixture around edges of pan and over jelly mixture.

Bake at 350° for 30 minutes or just until jelly mixture begins to puff. Cool completely in pan on a wire rack (about 1 hour).

Carefully and quickly lift baked bars from pan, using foil sides as handles. Place on a cutting board, and cut into 24 bars.

Note: We tested with 12% fat light roast peanut flour.

March 2009
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