Peanut butter & jelly bars from Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again (page 170) by Ina Garten

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on February 12, 2023

    I cut this in half for an 8 x 8 pan, used a mix of jams (raspberry, blackberry & a raspberry/blackberry) and used honey roasted peanuts for the top. I also weighed the dough (around 27 oz) which made portioning for the bottom vs top layers very easy. Next time, I might up the jam as jwolfe did. These are simple to put together, pretty rich and very tasty! I would think you need a lot of mouths to feed if you make a 9 x 13 pan :)

  • jwolfe on June 24, 2022

    Used the largest “large” eggs I had instead of buying “extra-large” and everything worked fine. Pre-baked the bottom dough 15 minutes. Added extra 1/2 cup jam (tart jam balances the sweet bars). Used David Lebovitz’s salted candied peanuts and increased quantity from 2/3 to 1 cup.

  • Melissa_427 on March 11, 2022

    I forgot that I had wanted to do a half batch, so went with the full batch, however, I didn't use all the dough. I ended up using some dough to create about a dozen peanut butter cookies that I threw in the freezer to bake later. If I think about it, I'll return here to update on whether that works out or not, but until then, the bars themselves are definitely still very tasty without use of all the dough. I also used a bit of strawberry pie filling I had leftover from a different occasion.

  • nadiam1000 on June 26, 2021

    Made half a batch in an 8x8 pan. Subbed 1/4 c brown sugar for part of the white sugar. Used strawberry jam. Dough not really spreadable - pretty thick but easy to work with and portion for the base and topping. Really rich and sweet bars with a good texture - great recipe for fans of peanut butter and jelly.

  • anya_sf on March 02, 2019

    I made 1/2 recipe in an 8"x8" pan. There was plenty of dough for the pan and top (which didn't spread much). The bars were quite thick. We liked them, but they're really rich.

  • mrsmadam on October 22, 2018

    These are very good. I weighed the dough after I mixed it to get the correct proportions for the top and bottom. Fussy, yes, but for me bottom crusts can be problematic.

  • moreace01 on May 09, 2011

    These bars are to die for.

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