A perfect dessert for a bbq

Any peanut butter fan will definitely be a fan of these bars.  They’re a crumbly-peanut-buttery bar with a hint of sweet jelly.  I think they’re best served cool from the refrigerator but are also perfect to bring along to any outdoor barbeque or picnic.

To me, there’s no better compliment to PB&J than a banana.  I added some (Trader Joe’s) banana chips which added a little extra crunch and flavor that was much appreciated.

Peanut Butter and Jelly Bars
Adapted from Bon Apetite

  • Nonstick vegetable oil spray
  • 1 1/2 cups unbleached all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 3/4 cup smooth peanut butter
  • 3/4 cup (packed) golden brown sugar
  • 1/2 cup unsalted butter, room temperature
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup grape jelly or other jelly or jam (original recipe called for 3/4 c)
  • 2/3 cup coarsely chopped salted dry-roasted peanuts
  • 1/2 cup banana chips, coarsely chopped
  1. Preheat oven to 350°F. Line an 8x8x2-inch metal baking pan with heavy-duty foil, leaving 2-inch overhang around edges and pressing firmly into corners and up sides of pan. Coat foil with nonstick spray.
  2. Whisk flour, baking powder, and 1/2 teaspoon salt in small bowl.
  3. Using electric mixer, beat peanut butter, sugar, and butter in large bowl until smooth.
  4. Add egg and vanilla; beat on low-speed until smooth.
  5. Add flour mixture; beat on low-speed just to blend.
  6. Transfer half of dough to prepared pan (about scant 1 1/2 cups). Place remaining dough in freezer for 10 minutes.
  7. Using fingertips, press dough evenly onto bottom of pan. Spread jelly over in even layer.  On top of the jelly, sprinkle chopped banana chips.
  8. Remove dough from freezer; using fingertips, break into grape-size pieces and scatter over jelly layer.
  9. Sprinkle chopped nuts over the top.
  10. Bake bars until top is golden brown, about 30 minutes. Cool bars completely in pan on rack.
  11. Using foil overhang as aid, lift bars from pan. Gently peel foil from edges. Cut into 16 squares.

These can be made 3 days ahead, just store them in an airtight at room temperature.