Buttery crumb bars layered with grape jelly and peanut butter chips, then finished with a crisp crumble topping. Makes about 16 bars.
A buttery shortbread-style crust, a layer of grape jelly, and peanut butter chips make these easy bars a nostalgic sweet-and-salty treat. Extra chips are mixed into the crumb topping.
Helpful Tips
- Use cold butter for a crumbly crust and topping.
- Spread the jelly gently over the base, leaving the crumb layer intact.
- Cool the bars fully before cutting for cleaner edges.
THE RECIPE
Peanut Butter Chips and Jelly Bars
Prep15 min
Bake25–30 min
TotalAbout 1 hr 15 min
YieldAbout 16 bars
Ingredients
Instructions
- Heat the oven to 375°F (190°C). Grease a 9-inch square baking pan.
- Stir together the flour, sugar, and baking powder in a large bowl. Using a pastry blender or two knives, cut in the cold butter until the mixture resembles coarse crumbs. Add the beaten egg and blend well. Reserve half of the mixture; press the rest onto the bottom of the prepared pan.
- Spread the grape jelly over the crust. Sprinkle 1 cup peanut butter chips over the jelly. Stir the remaining 1/3 cup chips into the reserved crumb mixture and sprinkle it over the top.
- Bake for 25 to 30 minutes, or until lightly browned. Cool completely in the pan on a wire rack, then cut into bars.
Frequently Asked Questions
Can I use another jelly flavor?
Grape jelly is the classic version shown here. A smooth jelly or jam can be substituted if you prefer another flavor.
How are the peanut butter chips divided?
Use 1 cup over the jelly and mix the remaining 1/3 cup into the reserved crumb mixture.
Recipe adapted from a vintage cookbook page supplied by the site owner; wording clarified for readability with AI assistance. Featured image: AI-generated food photography.