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When pomegranates are in season, Peanut Butter and Jelly Bars are a delicious dessert that your family will absolutely love!
Peanut Butter and Jelly Bars | Pomegranate Jelly!
Peanut Butter and Jelly Bars are, simply put, like a peanut butter and jelly sandwich, but in a dessert form! You make a peanut butter cookie dough, press it into the bottom of a square pan, top it with some pomegranate jelly and then sprinkle on the last of the cookie dough. The hardest part would be making the jelly–but honestly, it only takes 4 ingredients and maybe 5 minutes to cook. Super simple and festive for the season! So, next time pomegranates go on sale, give these a try! They make a delicious treat that everyone will gobble up!
Love PB Cookies? Check these out: Peanut Butter Blossoms, Peanut Butter Thumbprint Cookies, Peanut Butter Toffee Cookies, Peanut Butter Caramel Cookies, and Reese’s Pieces Cookies.
Main Ingredients Needed
Start out this recipe by gathering up these ingredients. Here is everything you’ll need for Peanut Butter and Jelly Bars:
- Butter – for flavor and moisture.
- Peanut Butter – I used smooth process peanut butter (brands like Jif or Skippy) but feel free to use chunky if you like that extra crunch.
- Granulated + Brown Sugar – both are used to sweeten.
- Egg – for structure and texture.
- Vanilla – for flavor
Salt – to enhance and balance flavors. - Baking Powder – for rise.
- Flour – to fill out the cookie dough mixture.
For the Pomegranate Jelly
- Granulated Sugar – to sweeten the tart pomegranate.
- Cornstarch – this is used to thicken and add structure to the jelly.
- Cold Water – this dissolved the sugar and cornstarch to better incorporate into the pomegranate arils.
- Pomegranate Arils – these are the seeds found within pomegranates. Don’t worry though, we strain out the seed parts and only keep the juices.
How to Make Peanut Butter and Jelly Bars
For full details on how to make these Peanut Butter and Jelly Bars, see the recipe card down below 🙂
Step 1: Make Pomegranate Jelly
In a medium saucepan, stir together sugar and cornstarch. Whisk in cold water until smooth.
Stir in pomegranate arils and place over medium heat. Use a potato masher to break arils while heating. This should take around 5 minutes. Bring mixture to a boil to thicken.
Remove from heat and strain jelly to make it seedless. Set aside to cool. As the jelly cools, it should thicken more.
Step 2: Preheat + Prep
Preheat oven to 350 degrees. Lightly spray 8×8 glass baking dish with nonstick cooking spray, set aside.
Step 3: Make Cookie Dough
Whip butter and peanut butter together until smooth. Stir in sugar and brown sugar until light and fluffy. Mix in egg and vanilla. Slowly incorporate all dry ingredients and stir until just combined.
Step 4: Layer
Press 2/3 of the mixture into the bottom of the prepared pan. Top with cooled pomegranate jelly. Break up the remaining 1/3 of peanut butter dough into small pieces and sprinkle evenly to top the bars.
Step 5: Bake + Cool
Bake for 35 minutes or until the top has browned lightly. Remove and cool completely before serving.
More Cookie Bars to Try!
- Chocolate Chip Cookie Bars
- Double Chocolate Cookie Bars
- Carmelitas
- Caramel Snickerdoodle Bars
- Sugar Cookie Bars
- Chocolate Chip Peanut Butter Bars
- S’mores Bars
Happy Weekend!
Peanut Butter and Jelly Bars
Ingredients
- 1/4 cup butter softened
- 2/3 cup smooth peanut butter
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 whole egg
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/2 teaspoon baking powder
- 1 1/2 cup all purpose flour
For the pomegranate jelly-
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 cup cold water
- 3 cups pomegranate arils
Instructions
For the pomegranate jelly:
- In a medium saucepan, stir together sugar and cornstarch. Whisk in cold water until smooth.
- Stir in pomegranate arils and place over medium heat. Use a potato masher to break arils while heating. This should take around 5 minutes. Bring mixture to a boil to thicken.
- Remove from heat and strain jelly to make it seedless. Set aside to cool. As the jelly cools, it should thicken more.
To make the bars:
- Preheat oven to 350 degrees. Lightly spray 8×8 glass baking dish with nonstick cooking spray, set aside.
- Whip butter and peanut butter together until smooth. Stir in sugar and brown sugar until light and fluffy. Mix in egg and vanilla. Slowly incorporate all dry ingredients and stir until just combined.
- Press 2/3 of the mixture into the bottom of a greased 8×8 square pan. Top with cooled pomegranate jelly. Break up the remaining 1/3 of peanut butter dough into small pieces and sprinkle evenly to top the bars.
- Bake for 35 minutes or until the top has browned lightly. Remove and cool completely before serving.
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