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These Peanut Butter and Jelly Bars turn a classic lunchtime snack into a delicious, gooey cookie bar! Easy gooey bars start with a cake mix and are full of peanut butter and jam flavor – you’re going to love them.
Peanut Butter and Jelly cookie bars use a cake mix as base to make a delicious cookie bar and they’re filled with your favorite flavor jam or jelly. These are so nostalgic and will remind you of the peanut butter sandwiches you ate as a kid…but in dessert form.
Gooey bars are one of the easiest cookie bars you’ll ever make because they start with a cake mix. I’ve been making different flavors of these for over 15 years and this is one of my favorites!
Peanut Butter & Jelly Bars Ingredients
- Yellow cake mix: You really can use any flavor or brand, but I love using yellow cake mix.
- Vegetable oil: Helps moisten the dough and keep it soft.
- Peanut butter: Make sure to use a no-stir (not natural) peanut butter
- Jam or Jelly: Use your favorite flavor.
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Dorothy’s Testing Notes
- I would recommend using seedless jam or jelly to avoid an extra texture that is not wanted in these bars.
- You can add peanut butter chips or white chocolate chips into this recipe if you would like too!
- You know they’re done when they become golden brown around the edges and are no longer glossy.
Peanut Butter and Jelly Bars
Video
Ingredients
- 1 (approximately 15 ounces) box yellow cake mix
- 2 tablespoons vegetable oil
- 2 large eggs
- ½ cup peanut butter
- ½ cup jam or jelly, (I used seedless strawberry jam)
Instructions
- Preheat oven to 350°F. Line a 9×9” pan with foil and spray with cooking spray.
- With a hand mixer or electric mixer, beat eggs, cake mix, oil, and peanut butter until mixture is crumbly. Press about 1/2 of the mixture into prepared pan.
- Spread jam over the crust. Scoop bits of remaining batter and flatten between your hands and place on top the jam. It won't fully coat.
- Bake for 25-28 minutes, until top just starts to get golden brown. Cool completely before slicing into bars.
Notes
- Freeze in an airtight container up to 3 months.
- Don’t use natural peanut butter (only a no-stir brand).
- Seedless jam/jelly is best.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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FAQs
You know they’re done when they become golden brown around the edges and are no longer glossy.
Yes you can in an airtight container for up to 3 months.
How to make PB&J Bars
- Use a hand or a stand mixer to mix the dough – it will be thick.
- Press half the dough in the pan (it will be a thin layer).
- Make sure the jam has a border around the edges so it doesn’t burn.
- Flatten and drop the rest of the dough on top.
Other Gooey Bar Recipes
