Description
There’s something timeless about peanut butter and jelly—especially when you transform that classic combo into thick, chewy dessert bars.
Ingredients
Scale
- ½ cup (1 stick) butter, melted
- ¼ cup smooth peanut butter, warmed
- 1 cup packed light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1¼ cups all-purpose flour
- ¼ teaspoon salt
- ¼ to ⅓ cup creamy peanut butter (for swirling)
- ¼ to ⅓ cup jelly or jam (strawberry, grape, raspberry, or cherry all work well)
Instructions
- Prepare the Pan and Oven
- Heat your oven to 350°F (175°C). Line an 8×8-inch baking pan with foil or parchment, leaving some overhang for easy lifting later. Lightly coat with nonstick spray.
- Make the Batter
- Place the butter in a microwave-safe bowl and melt it completely, about 1 minute. Stir in ¼ cup peanut butter and microwave briefly—just enough to loosen it. Mix until smooth and glossy.
- Add the brown sugar and stir until fully incorporated. Blend in the egg and vanilla extract, mixing until the batter looks cohesive and slightly thick.
- Sprinkle in the flour and salt. Stir gently until no dry patches remain. Avoid overmixing—that’s the key to keeping the bars soft instead of tough.
- Spread the batter evenly into the prepared pan, smoothing the surface with a spatula.
- Create the Swirl
- Drop spoonfuls of peanut butter across the surface of the batter. Do the same with the jelly, spacing the dollops evenly.
- Using a knife, drag through the peanut butter and jelly in a gentle zigzag motion. Move the knife back and forth just enough to create ribbons of flavor. Don’t over-swirl, or the top will lose its marbled look.
- Bake
- Place the pan in the oven and bake for 22 to 27 minutes. The edges should look lightly golden and begin to pull away from the sides. The center should appear set but still soft.
- Insert a toothpick in the center—if it comes out mostly clean with a few moist crumbs, they’re ready. Do not overbake if you want dense, chewy blondies.
- Let the bars cool in the pan for at least 45 minutes before slicing.
- Storage
- Keep the blondies in an airtight container at room temperature or refrigerated for up to one week. For longer storage, wrap tightly and freeze for up to three months.
Notes
Customization Ideas
- These bars adapt easily to your cravings. Stir about 1 cup of any mix-in into the batter before baking:
- Peanut butter, chocolate, butterscotch, or white chocolate chips
- Toffee bits
- Fresh or frozen fruit like cherries, raspberries, blackberries, or blueberries
- Chopped peanuts or sliced almonds
- Candy pieces such as peanut butter cups, Reese’s Pieces, Peanut M&Ms, or similar favorites
- For a gluten-free version, substitute your preferred gluten-free flour blend in equal measure.
- Category: Desserts