• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Sugary Logic
  • Home
  • About Me
  • Recipe Index
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • Home
  • Recipes
  • About Me
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • About Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Cookie Bars

    Gluten-Free Peanut Butter and Jelly Bars

    Published: Dec 7, 2020 · Modified: Apr 5, 2021 by Katelyn Theofanis · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · 4 Comments

    Jump to Recipe Print Recipe

    These Peanut Butter and Jelly Bars have all the goodness that you adore about the beloved sandwich but in a cookie bar form. These bars are gluten-free and addictively good!

    uncut peanut butter and jelly bars with peanut butter icing

    Sometimes you just need a PB&J treat, especially in the form of a cookie bar. These yummy peanut butter and jelly bars have the perfect balance of sweet and salty.

    What makes these bars gluten-free?

    These peanut butter bars are made using almond flour. The almond flour is the base to the cookie dough, but also adds a lovely texture and nuttiness to the final product.

    What is in these Peanut Butter and Jelly Bars?

    In the Cookie Bars

    • Almond Flour - This is the only flour in these bars.
    • Baking Powder, Baking Soda, and Salt
    • Unsalted Butter
    • Creamy Peanut Butter - Make sure you are using creamy peanut butter for this recipe, not crunchy.
    • Light Brown Sugar (packed) and Honey
    • Egg
    • Pure Vanilla Extract
    • Raspberry Jelly - Strawberry and grape jelly would work great as well.
    • Crushed Peanuts - Crush the peanuts by hand or using a food processor.

    In the Peanut Butter Icing

    • Confectioner's Sugar, sifted
    • Smooth Peanut Butter - Slightly warmed for the best consistency.
    • Milk or Water - Works best when warmed.
    • Pure Vanilla Extract
    a single peanut butter and jelly bar

    How to make these gluten-free cookie bars

    1. Preheat the oven to 350° F. Grease and line an 8-by-8-inch square baking pan with parchment, set aside. 
    2. For the cookie bars: In a medium-sized bowl, whisk together the almond flour, baking powder, baking soda, and salt. 
    3. In the bowl of a standing mixer, beat the butter, peanut butter, light brown sugar, and honey until light and fluffy. Add the egg and vanilla extract, mix until incorporated. Add the dry ingredients, mixing only until combined. 
    4. Pour the batter into the prepared pan. Smooth the batter out into an even layer. Bake for 25-30 minutes, or until set. *These bars are sticky and soft when they come out of the oven. Allow the bars to cool for about 5 minutes. Spread the jelly onto the bars, making sure every surface is covered. Sprinkle with the crushed peanuts. Cool completely before icing. 
    5. For the icing: In a small bowl, whisk together the warmed peanut butter and confectioners' sugar, add the liquid (milk or water) 1 tablespoon at a time, until a smooth icing forms. Add the vanilla extract, whisk until incorporated. Drizzle icing over the cooled bars.
    How do you store these cookie bars?

    These peanut butter and jelly bars are soft and hold a lot of moisture from the jelly & icing. They should be stored in an airtight container in the refrigerator for up to 5 days. Store them in a single layer, or separate two layers with a sheet of wax paper. These bars are sticky!

    Can Peanut Butter and Jelly Bars be frozen?

    Yes, you can freeze these cookie bars. Place the cookie bars into the freezer until firm. Remove the bars from the freezer and wrap them in plastic wrap, before placing them into a freezer-safe zip-top bag, Freeze for up to 2 months.

    peanut butter and jelly bars on a tray

    Ingredient Substitutions

    While I have not yet played with ingredient substitutes for this recipe, thus far. Here are some options that I think would be great.

    • Use a different flavored jelly such as strawberry or grape.
    • Substitute the peanut butter for almond or cashew butter. And, replace the crushed peanuts with crushed almonds or cashews.
    • If you don't have almond flour, you can experiment with cup-for-cup gluten-free flour or oat flour. You can use regular all-purpose flour too, but these bars will no longer be gluten-free.

    Other Recipes You'll Love

    • Fudgy Brownies with Peanut Butter Frosting
    • Peanut Butter Swirl Brownies
    • S'mores Cookie Bars
    • Chocolate Chip Cookie Bars
    a stack of peanut butter and jelly bars

    I hope you enjoy these peanut butter and jelly bars. They pair perfectly with a cold glass of milk. These bars are sticky, so they're best eaten with a fork. Enjoy an updated version of your favorite childhood sandwich by making a batch of these cookie bars. Comment below if you make this recipe!

    Peanut Butter and Jelly Bars

    Katelyn Theofanis
    These Peanut Butter and Jelly Bars are all that you adore about the beloved classic sandwich, but in a cookie bar form. These bars are gluten-free and addictively good!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Bake Time 25 mins
    Total Time 40 mins
    Course Dessert
    Cuisine American
    Servings 9 bars
    Calories 431 kcal

    Equipment

    • Standing Mixer
    • 8-by-8-inch Baking Pan
    • Rubber Spatula

    Ingredients
      

    For the cookie bars:

    • 1½ cups almond flour
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • ½ cup unsalted butter softened
    • ½ cup light brown sugar packed
    • 2 tablespoon honey
    • ½ cup smooth peanut butter
    • ½ cup raspberry jelly strawberry or grape work too
    • ⅓ cup peanuts crushed

    Peanut Butter Icing

    • ⅓ cup confectioners' sugar sifted
    • 2 tablespoon smooth peanut butter slightly warmed
    • ½ teaspoon pure vanilla extract
    • 3-4 tablespoon milk or water slightly warmed

    Instructions
     

    • Preheat the oven to 350° F. Grease and line an 8-by-8-inch square baking pan with parchment, set aside.
    • For the cookie bars: In a medium-sized bowl, whisk together the almond flour, baking powder, baking soda, and salt.
    • In the bowl of a standing mixer, beat the butter, peanut butter, light brown sugar, and honey until light and fluffy. Add the egg and vanilla extract, mix until incorporated. Add the dry ingredients, mixing only until combined.
    • Pour the batter into the prepared pan. Smooth the batter out into an even layer. Bake for 25-30 minutes, or until set. *These bars are sticky and soft when they come out of the oven. Allow the bars to cool for about 5 minutes. Spread the jelly onto the bars, making sure every surface is covered. Sprinkle with the crushed peanuts. Cool completely before icing.
    • For the icing: In a small bowl, whisk together the warmed peanut butter and confectioners' sugar, add the liquid (milk or water) 1 tablespoon at a time, until a smooth icing forms. Add the vanilla extract, whisk until incorporated. Drizzle icing over the cooled bars.

    Notes

    *You may have extra peanut butter icing. 

    Nutrition

    Calories: 431kcalCarbohydrates: 38gProtein: 10gFat: 31gSaturated Fat: 10gTrans Fat: 1gCholesterol: 28mgSodium: 332mgPotassium: 195mgFiber: 4gSugar: 24gVitamin A: 323IUVitamin C: 1mgCalcium: 100mgIron: 1mg
    Tried this recipe?Tag your photo #sugarylogic or @sugarylogic ANY QUESTIONS? Please leave a comment below!

    More Cookie Bars

    • How to Make Box Brownies Better
    • Easy Nutella Brownies
    • Peanut Butter Cheerio Bars
    • Rocky Road Brownies

    Reader Interactions

    Comments

      Did you make this recipe? Let me know! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. The Dragon's Picnic

      December 08, 2020 at 6:03 am

      What a great idea, these sure look gooey and delicious 🙂

      Reply
      • kryan0911

        December 08, 2020 at 3:38 pm

        Thank you! They are so yummy, slightly salty and sweet!

        Reply
    2. thin2win4life

      December 09, 2020 at 12:51 pm

      Just made the Peanut Butter and Jelly Bars. I substituted Almond butter and Strawberry Jelly. They are delicious and easy to make.

      Reply
      • kryan0911

        December 09, 2020 at 4:40 pm

        I am so glad you enjoyed them! I will have to try them with almond butter the next time I make them. 🙂

        Reply

    Primary Sidebar

    author

    Hi, welcome to Sugary Logic! I'm Katelyn. I am an experienced chef and home cook publishing simple and easy recipes here on my food blog, Sugary Logic. Sugary Logic's recipes will save you time and allow you to create fast and easy meals as sophisticated as any restaurant meal.

    More about me →

    Popular

    • Almond Cherry Scones
    • 3 Ingredient Almond Butter Protein Balls
    • Mango Compote
    • Banana Pound Cake Loaf

    Trending Recipes

    • Chicken Sausage Pasta with Broccoli
    • Quinoa Salad with Chickpeas
    • Summer Pesto Pasta Salad
    • Cinnamon Streusel Muffins

    The Best Scone Recipes

    • Bacon Cheddar Scones
    • Easy Cinnamon Roll Scones with Cream Cheese Icing
    • The Best Strawberry Buttermilk Scones
    • 10 Sweet and Savory Scone Recipes

    Gluten-Free Recipes

    • Crispy Roasted Sweet Potatoes
    • Lemon Blueberry Baked Oatmeal
    • Easy Italian Ground Turkey Soup
    • Cauliflower Gnocchi Alla Vodka

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Recipes
    • About Me

    Contact

    • Contact
    • Subscribe

    Sugary Logic participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2017 - 2023 Sugary Logic