Peanut and Jelly Blondies

Peanut Butter and Jelly Blondies
Our three-year-old just started preschool, and with the move from daycare to real school, comes a packed lunch. When I was a kid my mom packed a peanut butter & jelly sandwich, carrots (I only ate a few), and 2 Chips Ahoy cookies. These days such a lunch sounds scandalous from the peanuts to dessert! Of course I think I turned out just fine, and I always love a PBJ.

My son’s lunch has been a smorgasbord of snacks including hummus & pita chips, pineapple, watermelon, cucumbers and even homemade focaccia. It’s a little of this and that. Inspired by back-to-school, I baked peanut butter and jelly blondies that were salty & sweet with honey-roasted peanuts and strawberry jam. Don’t worry, I didn’t pack them in my son’s lunchbox!
Peanut Butter and Jelly Blondies
Peanut Butter & Jelly Blondies
Adapted from Bon Appetit February 2014

Makes 16 bars

1/2 cup (1 stick) unsalted butter melted, plus more for pan
1-1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
2 large eggs
1-1/2 cups light brown sugar
3/4 cup smooth peanut butter
1 teaspoon vanilla extract
2 tablespoons strawberry jam
1 tablespoon chopped honey-roasted peanuts
Flaky sea salt (I used Maldon.)

Preheat the oven to 350 degrees F. Line an 8-inch square baking pan with parchment paper and grease with butter.

In a medium bowl combine the flour, baking powder and salt. In a large bowl, whisk together the butter, eggs, brown sugar, peanut butter and vanilla extract. Fold the dry ingredients into the wet ingredients and spread the batter into the prepared baking pan. Dollop the jam on top followed by the peanuts.

Bake for 35-40 minutes, until a toothpick inserted into the bars comes out clean. Sprinkle with flaky sea salt. Let the bars cool before slicing them into 16 squares. Store in an airtight container.




  1. Sophie

    I didn’t see where the melted butter is added, and logically, it would be with the wet ingredients. I checked the Bon Appetit website and their recipe confirmed what I thought. Could you make this correction on your version?

  2. Sophie

    These are fantastic! I had a jar of “artisinal” Honey Chipotle Peanut Butter and a jar of homemade blackberry jelly that I think really elevated the recipe. I also baked this in a 9″x9″ pan for 35 minutes, which produced 25 squares of the right thickness. With this slightly larger pan, I used a bit more honey-roasted peanuts and jelly and slightly spread it with the back of the spoon. I also pressed the peanuts into the batter so they would stick. I’m taking some bars to the wonderful friend who made the blackberry jelly. Super good!

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