These are so delicious and taste like a lovely peanut butter cookie with jelly in the middle. These remind me of my fruit crumble bars that I sometimes make with a jam made with fresh figs from my backyard and a shortbread crust. Here we have use the cake mix as a base and flavored it up to suit our needs.
If you have a peanut allergy, feel free to use any other kind of nut butter that you enjoy! Almond, cashew or sunflower butter will all work here.
Store these bars in an airtight container on the counter for up to a week, but a promise you, these are not going to last that long. I like to layer them with parchment to keep everything fresh and to keep the bars from sticking to each other.
If you like peanut butter cookies, then you are going to love these bars! I hope you give them a try, sometime soon and I hope you love them!
Thank you to Miss Jones Baking Co. for naming me a "Baking Babe Ambassador" and sharing these awesome organic mixes and frostings withe me to play with! Stay tuned for more sweet goodness courtesy of this fine company!
Miss Jones products can be found on Amazon, at Whole Foods, Publix and other fine grocers!
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1 Vanilla Cake mix 15 to 18 ounces
½ cup melted butter
1 cup peanut butter (creamy or crunchy)
1 ½ cups fruit jam or spread
Step by Step Instructions
Preheat oven to 325 degrees.
Combine cake mix, eggs, melted butter and peanut butter in a mixing bowl and blend with an electric mixer until well combined. Mixture will be crumbly and look dry. This is exactly how you want it.
Reserve 1 ½ cups of the crust mixture and set aside for the topping.
Pour the remaining crust into a 9x13-inch baking pan that has been sprayed with cooking oil.
Press the dough evenly into the bottom of the baking dish.
Spread the jam evenly over the crust layer.
Crumble the reserved crust mixture, evenly over the jam layer.
Bake for 25 to 30 minutes or until the top is lightly browned and the jam is bubbly.
Remove from oven and set on a rack until completely cooled.
Cut into 24 even squares.
Store bars in an airtight container at room temperature for up to one week.
I like to place parchment paper between the layers so the bars don’t stick together.
Today we are going back to school! I was surprised to see so many people going back already! So we need some treats for the lunch box and after school. These PB&J bars are a semi homemade treat that is easy to make using pantry ingredients from the cupboard and fridge. It all starts with a cake mix! I promise you are going to love these!
I am happy to report that I have been selected as a "Baking Babe Ambassador" for the Miss Jones Baking co! This is a company that is run by 7 passionate bakers and they make delicious, organic cake, brownie and cookie mixes as well as delicious vegan and gluten free frostings to put on them! Over the next few months you will be seeing me make delicious treats using these fun mixes that the Miss Jones Baking Co will be sending me to work with! I hope you enjoy what I will be sharing. Be sure to check out the links as well as the Amazon list that I have curated just for you filled with their products!
Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!
1 Cup good quality mayonnaise
1 tablespoon granulated sugar
2 tablespoons apple cider vinegar
1/2 teaspoon celery seed
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
Molly and Micah are using a balanced meal plan along with a workout routine. They are not doing "Low/No I am starting with one of the Ultimate Vanilla Cake Mixes. Combining this in a bowl along with 2 eggs, 1stick (1/2 cup) of melted butter and 1 cup of peanut butter. Creamy or crunchy is totally your choice here! This gets mixed up with an electric hand mixer until it forms a crumbly mix.
Reserve 1 1/2 cups of the mixture for the topping and press what is left, into the bottom of a 9 x 13 inch baking pan. Be sure to press this as evenly as you can to ensure a nice base for what comes next!
Now you are going to spread 1 1/2 cups of the jam of your choice over the top of the bottom layer. I have used a low sugar strawberry spread here but you can use whatever jam you like! I think raspberry or blackberry would be awesome! I even think this would be delicious spread with Nutella! The possibilities are endless!
Take the reserved crust mixture and crumble it evenly on top of the jam layer, breaking it up as you go. This will for the crust and the jam will bake through leaving you with a beautiful crumb topping for your PB&J bars.
These bake in a 325 degree oven for 25 to 30 minutes or until the crumb topping is slightly browned and dry to the touch and the jam is thick and bubbly. Then you just remove from the oven and allow to cool on a rack to room temperature before slicing into 24 squares.
PB&J Bar Cookies
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