Ina Garten Peanut Butter And Jelly Bars

I was skeptical. PB&J in bar form? It sounded like a bake sale leftover. But the first bite changed my mind. The buttery base, the salty crunch, the jam bleeding into every corner—it was nostalgic, but elevated. Like something you’d sneak a second of at a dinner party.

Here’s how I got it from sticky-sweet to Ina-level polished.

Why This Works So Well

Ina doesn’t just throw peanut butter and jam into a pan. She builds layers. The dough is more shortbread than cookie—rich, crumbly, not too sweet. And the salted peanuts? They add exactly the texture needed to break up all that softness.

There’s nothing childish about this—except how fast it disappears.

My Ingredient Notes

• Unsalted butter – Ina always starts with room temp. Don’t rush this step—cold butter won’t cream properly.
• Creamy peanut butter (Skippy) – I tested this with natural PB once. It separated and turned greasy. Stick with the classic.
• Raspberry jam – Bright, tangy, and just loose enough to spread. Strawberry works, but raspberry has bite.
• Kosher salt – It sharpens the sweetness. I once skipped it—won’t do that again.
• Salted peanuts – The crunch you didn’t know you needed. They finish the bars like a streusel topping.

Custom Tweaks I Tested

• Different jam: Apricot jam was subtle and buttery. Grape was a bit too sweet for my taste.
• Almond butter: Works, but it’s softer—chill the dough before baking.
• Gluten-free flour: I used Cup4Cup with good results, though the texture was a bit more delicate.
• Half the sugar: Still delicious—just slightly more jam-forward.

Lessons From My Oven

What Went Wrong	Why It Happens	How to Fix It
Bars crumbled when slicing	Cut too early before cooling	Let them cool at least 1 hour before cutting
Greasy texture	Used natural peanut butter	Use traditional creamy PB (like Skippy)
Uneven layers	Jam wasn’t spread evenly	Stir jam before spreading and use an offset spatula

How to Make Ina Garten’s Peanut Butter and Jelly Bars

1. Preheat oven to 350°F. Butter and flour a 9×13″ cake pan.
2. Cream butter and sugar in a stand mixer until pale and fluffy, ~2 min.
3. Add peanut butter, eggs, and vanilla. Mix until smooth.
4. Sift flour, baking powder, salt. Slowly add to the mixer on low speed.
5. Spread ⅔ of the dough into pan with an offset spatula.
6. Stir and spread jam evenly over the dough.
7. Top with small spoonfuls of remaining dough. Don’t worry about full coverage—it spreads.
8. Sprinkle chopped peanuts across the top.
9. Bake for 45 min, or until golden and set. Cool completely before slicing.

Tips I Always Use

• I press the base layer down gently with parchment—it evens things out without sticking.
• Stir the jam well before spreading. It loosens it up and prevents drag lines.
• Use a serrated knife to cut clean slices once completely cooled.

Leftover Notes

• Room Temp: Keep in a sealed container for up to 3 days.
• Freezer: Wrap slices in plastic wrap and store in a zip-top bag for up to 3 months.
• Reheat: 10 seconds in the microwave brings back the softness.

Common “What Ifs”

Q: Can I use crunchy peanut butter?
A: You can, but it changes the texture of the dough and makes it harder to spread evenly.

Q: How do I prevent jam overflow?
A: Don’t go edge to edge—leave a little dough border for containment. It spreads as it bakes.

Q: Can I double this?
A: Yes—use a sheet pan and keep an eye on bake time (add 5–10 minutes).

Try More Recipes:

• Ina Garten Cherry Clafoutis
• Ina Garten Chocolate Chunk Blondies
• Ina Garten Ginger Snap Cookies