This is a half batch version of Ina Garten's Peanut Butter and Jelly Bars. There's a link to the full batch recipe at the bottom of this post. In the video, Ina makes the bars and talks about taking them to the beach. Or at least that's how I remember it. I can't open the video for some reason. But that aside, this is a wonderful recipe whether you make it as a half batch of full.
I realize I need to update the photo. I can take better ones now, but we have to wait until we have room in our lives for more peanut butter and jelly bars. We actually eat the things we make around here.
Peanut Butter and Jelly Bars Reviews
When I first posted this there a few reviewers on Food TV who thought the bars were dry. That definitely should not be the case. The bottom layer isn’t even baked first, so you’d have to really add too much flour to make these dry. Then again, most people still don’t realize that a cup of flour can weigh anywhere from 4 to 6 oz which leaves a huge margin for error when a recipe has 3 cups. People who got dry bars must have scooped their flour. I weighed it and the bars were perfect.
Type of Peanut Butter
Type of peanut butter might also have played into it. Sometimes when I use natural or unsweetened peanut butters, cookies and bars are dryer. If you have some, try to make your first batch with regular sweetened peanut butter like Skippy, Jif or Peter Pan.
Full recipe here.
Recipe
Half Batch Peanut Butter & Jelly Bars
Ingredients
- 4 oz unsalted butter, at room temperature (114 grams)
- ¾ cup granulated sugar (150 grams)
- ½ teaspoon vanilla extract
- 1 extra-large egg at room temperature*
- 1 cup creamy peanut butter (260 gram)
- 1 ½ cups all-purpose flour (200 grams)
- ½ teaspoon baking powder
- ¾ teaspoons kosher salt
- ¾ cup raspberry jam or other jam
- ⅓ cup salted peanuts coarsely chopped
Instructions
- Preheat oven to 350 degrees F. and line an 8-inch square metal pan with foil. Grease foil. Alternatively, you can use parchment.
- Cream the butter and sugar on medium speed of an electric mixer until light yellow, about 2 minutes. With the mixer on low, add the vanilla, egg, and peanut butter and mix until all ingredients are combined, scraping sides of bowl.
- Sift or just whisk together the flour, baking powder, and salt. Gradually add the flour mixture to the peanut butter mixture and stir gently until incorporated.
- Spread ⅔ of the dough into the prepared pan. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 37 minutes (check at 30 minutes to be safe), until golden brown. Cool and cut into 16 squares.
- *Recipe calls for an extra-large egg rather than the usual large.
Anne says
Thank for posting this recipe. I have seen Ina make these several times then I read how "dry" the bars were. I now weigh my dry ingredients and my bars turned out nice and moist. I do think the bottom layer could be a little bit thinner. But all in all, a delicious bar!
Katrina says
Ha! I was right about seeing someone make these with Nutella. I'd forgotten it was Megan, sneaking in some nuts while her very allergic daughter wasn't around! Thanks for the reminder! 😉
I'm really craving something with peanut butter now! Sigh.
Heather at Easy Peasy Recipes says
Those look delicious and would certainly beat eating the standard PB&J sandwich any day.
Nicole says
Yum! I was thinking of making these 😀
Trish says
I am sold. I think this will go ever so well with my guys and I bet it will be a hit at work too! Oh, did I mention I bring all my baking in to work? What,,,,,you didn't think me and my two boys could eat all the food I make did you?! Grin
Tora says
Well, it all started with this extra jar of raspberry jam in the fridge...how in the world did it get there? Two jars in the fridge is just one jar too many, and then as I surfed the web as usual this morning, there it was!
Kismet? Fate? Serendipity?
Who knows, at any rate, I know have sitting on my counter, a 9 x 13 Pyrex dish filled to the brim with these lovelies and I. CAN'T. THANK. YOU. ENOUGH. They are fabo!!!
May the food gods of Olympus smile on you and Ina forever.
oh, and thanks!
Anna says
Wow, I love the Nutella idea!
James, these are definitely rich. I cut mine smaller than yours, but they were still rather filling.
Emily, you are too funny. I guess thanks to Facebook you have a little mental checkbox with "Like" on it. All I do on Facebook is play poker.
Erica says
Anna-
Have you experimented with nutella with this recipe in place of peanut butter.
they look just beautiful.
Erica
http://www.recipecarousel.com
Emily says
I'd "like" this if I were on Facebook right now.
James says
These bars are so good, but so rich. I did the full recipe and cut into 20 pieces and one was enough to keep me going from breakfast time till about 2 P.M.
I think that the dough would make a fabulous peanut butter cookie as a stand-alone. The part of the dough that is scattered on top has this amazing sandy texture that just melts in your mouth- perfect for a peanut butter cookie in mind.
Megan says
I just made these (and posted them) last week, and used Nutella instead of jam.
Either way, they are AMAZING!
dawn says
I love these, make them a lot and eat them all--a lot! lol
VeggieGirl says
Mmmm!!!! Classic sandwich in bar form. Can't lose with an Ina recipe.
Haha I'd like to go to the beach too! 😀
Mindy says
Anna, you're so silly. 🙂
This recipe is great. I think I've made it two or three times in the past. May need to find a reason to make it again. I do have a (peanut butter-loving) friend who just got a new job. I think that's a good enough reason, don't you?
Have a nice weekend!!!
Carrie says
I also saw this episode earlier this week. Must admit that I can't stop thinking about them either!
Katrina says
Yep, I've seen Ina make these before. They do look good. I just read a blog (forgot whose) a couple days ago that put Nutella in between instead of jam.
They look yummy to me.
Louise says
I guess Fuzz won't eat these either as they are PB & "Jelly". 🙁
Sue says
Fascinating! I'm not a pb&j fan either! Those writers must have done a really good job! Wouldn't you just love to be Ina's friend? I would!
Have a great time at the beach! lol! Fuzz is a little old for the wading pool but your Corgi might like it and then you can pretend you're at the beach.
It's hot and humid here today and I'm a little punchy.
Louise says
These look good and simple. I make Rose Berenbaum's PB&J cookies. They are round pb cookies with a jelly center. http://www.epicurious.com/recipes/food/views/Peanut-Butter-and-Jelly-Jewels-105891 I don't screw around with the cherry pieces like the recipe states. In fact, I often cook down raspberry jam.
Sara says
Mmmmm, I've made these a couple times and they are delicious! I heart peanut butter and jelly. 🙂 Yours look great.