PBJ Crunch Bars

PBJ Crunch Bars


"If you are a fan of peanut butter and jelly, you will love these bars. I get a lot of requests for the recipe. I use smooth peanut butter, but crunchy can be substituted."

Ingredients 1 h 25 m {{adjustedServings}} servings 298 cals

Serving size has been adjusted!

Original recipe yields 30 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 298 kcal
  • 15%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 35.1g
  • 11%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 131 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 375 degrees F (190 degrees C).
  2. Stir the oats, flour, white sugar, brown sugar, graham cracker crumbs, and cinnamon in the bowl of a stand mixer. Using the whisk attachment, cut the butter into the mixture until crumbly. Press about half of the mixture into the bottom of an ungreased 9x13-inch baking dish. Spread the peanut butter over the oat mixture. Stir the jelly to make it spreadable and swirl into the peanut butter. Sprinkle the remaining oat mixture over the peanut butter and jelly layer; gently pat until it sticks together.
  3. Bake in the preheated oven until golden brown, 25 to 35 minutes. Allow to cool completely before cutting into bars.
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Reviews 4

  1. 4 Ratings


These are great if you are a PBJ fan! Will make again with my favorite berry jam. Maybe try with apricot.


These are SO good! I followed the recipe exactly, only I used strawberry jam. Oh- and I couldn't find brown sugar so I googled subsitutions and mixed 1 c. white sugar and 3 T molasses in the food processor until mixed. Worked beautifully! They are very crumbly and messy- not the compact car-snack I was hoping for. I may do 3/4 of the crumb mixture on the bottom and then just plop the rest on top so that the jam is more exposed and cooks more, it stays very runny.

The King's kid

This is a very crunchy, very sweet treat. A lover of extra crunchy peanut butter (PNB), I used it rather than smooth and salted butter. Warmed PNB in a glass jar set in boiling water. Having no whisk attachment for stand mixer, I used two dinner knives to cut butter into oat mix. Setting bowl aside I worked on the jelly. I was short on Grape jelly so used what I had in the frig: 3/4 cup Grape and 1/8 cup Red Plum jelly plus 1/4 cup of Strawberry preserves – a little short on measurement, but it worked out okay. Instead of 15 minutes prep time, it took me 35 minutes. Cook time of 25-35 minutes turned into 38 minutes. Once pan was removed from oven and mix cooled I covered it with foil and let set overnight. First piece out of pan was semi-firm and too crumbly. Baked another 10 minutes in a 375 degree oven, enough to firm it up. Since the bars are much too sweet for me, I individually wrapped them, held one out for my sweet-toothed sister and froze 24 bars. The oat mix in itself is tasty and could be used to make bars without the jelly. Thanks for the memories of eating PBJ sandwiches in grade school.