There’s no denying the flavorful duo of peanut butter & jelly. It’s like they were made to go together to take the food world by storm. Who knows, maybe they were…maybe they weren’t but whatever your feeling is about their combined taste, you haven’t tasted anything yet until you’ve tried these Peanut Butter & Jelly Pretzel Bars. They are seriously that good and perfect to pack in your child’s lunch box.
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These pretzel bars will have a trio of effect to your taste buds. You’ll first taste the peanut butter, followed by the jelly but in the end, you’ll fall in love with the crunch of the pretzel. Simple to make and even easier to eat, these Peanut Butter & Jelly Pretzel Bars will forever remain in your memory.
Perfect for Fall weather or summer picnics, you honestly can’t go wrong with making these bars. One bite and you’ll agree that no other dessert truly packs as much of a punch as this one does. If you need a few second opinions, make a batch for your family and friends and see what they think. Don’t be surprised if they ask you to make another “test” round to be able to decide fairly!
Ingredients to make Peanut Butter & Jelly Pretzel Bars:
INGREDIENTS FOR THE BOTTOM LAYER
- 4 cups small pretzel twists
- 1 cup (2 sticks) unsalted butter – softened
- 1/4 cup granulated sugar
INGREDIENTS FOR THE MIDDLE LAYER
- 8 oz jar creamy peanut butter
- 1 cup (2 sticks) unsalted butter
- 2 cups powdered sugar
- 1 Tablespoon vanilla extract
INGREDIENTS FOR TOP LAYER
- 18 oz jar strawberry jelly (I used Smuckers)
INGREDIENTS FOR TOPPING
- 1 cup all-purpose flour
- 3/4 cup brown sugar – firmly packed
- 2 cups tiny pretzel twists
- 1/2 cup (1 stick) unsalted butter – cold
HOW TO MAKE PEANUT BUTTER & JELLY PRETZEL BARS
DIRECTIONS FOR BOTTOM LAYER
1. Preheat oven to 350°. Line a 11 x 7 pan with parchment paper and set aside.
2. Add 4 cups of pretzels to a food processor and finely chop.
3. Add the pretzels to a medium mixing bowl. Mix in 2 sticks of softened butter and 1/4 cup granulated sugar. Mix well to incorporate.
4. Transfer the pretzel mixture to your parchment lined pan and press down firmly.
5. Place the pan in preheated oven and bake for 10 minutes. Remove from oven and cool for 30 minutes on a wire rack. Turn off oven.
DIRECTIONS FOR MIDDLE LAYER
1. Add the peanut butter and 2 sticks of the softened butter to a large mixing bowl. With an electric mixer, mix on medium speed for about 20 seconds to combine.
2. Add 1/2 of the powdered sugar and mix for 20 seconds. Add the remaining powdered sugar and vanilla and mix until light and fluffy.
3. Transfer the peanut butter mixture into the pan, on top of the cooled pretzel crust. Use a spatula to smooth out evenly.
4. Chill for 1 hour in the refrigerator.
DIRECTIONS FOR TOPPING
1. Preheat oven to 325°. Remove pan from refrigerator and set aside. Spoon the jelly into a medium microwave safe bowl. (I used a 4 cup Pyrex measuring cup). Microwave on high for 45 seconds and stir.
2. Spread the warm strawberry jelly on top of the peanut butter layer, covering completely. Set aside.
3. Place 2 cups of pretzels in a food processor and process until fine crumbs. Pour into a medium mixing bowl.
4. Add the flour, brown sugar and whisk to combine.
5. Slice a stick of butter into cubes and add it to the pretzel mixture. Using a pastry cutter or 2 forks, cut the mixture until it resembles crumbs. Sprinkle on top of the jelly, covering completely.
6. Place in the preheated oven and bake for 18-20 minutes or until the crumb mixture turns golden brown.
7. Remove from oven and place on a wire rack to cool for 1 hour. Once cooled, place in the refrigerator for an additional hour to allow the peanut butter layer to solidify ( if you were to cut into this while it is warm it will be to gooey).
8. To serve, slice while chilled and store uncovered in the refrigerator.
Peanut Butter & Jelly Pretzel Bars
Ingredients
INGREDIENTS FOR THE BOTTOM LAYER
- 4 cups small pretzel twists
- 1 cup unsalted butter, softened
- 1/4 cup granulated sugar
INGREDIENTS FOR THE MIDDLE LAYER
- 8 ounce jar creamy peanut butter
- 1 cup unsalted butter
- 2 cups powdered sugar
- 1 tablespoon vanilla extract
INGREDIENTS FOR TOP LAYER
- 1 18 ounce jar strawberry jelly
INGREDIENTS FOR TOPPING
- 1 cup all-purpose flour
- 3/4 cup brown sugar, firmly packed
- 2 cups tiny pretzel twists
- 1/2 cup unsalted butter, cold
Instructions
DIRECTIONS FOR BOTTOM LAYER
- Preheat oven to 350°. Line a 11 x 7 pan with parchment paper and set aside.
- Add 4 cups of pretzels to a food processor and finely chop.
- Add the pretzels to a medium mixing bowl. Mix in 2 sticks of softened butter and 1/4 cup granulated sugar. Mix well to incorporate. Transfer the pretzel mixture to your parchment lined pan and press down firmly.
- Place the pan in preheated oven and bake for 10 minutes. Remove from oven and cool for 30 minutes on a wire rack. Turn off oven.
DIRECTIONS FOR MIDDLE LAYER
- Add the peanut butter and 2 sticks of the softened butter to a large mixing bowl. With an electric mixer, mix on medium speed for about 20 seconds to combine.
- Add 1/2 of the powdered sugar and mix for 20 seconds. Add the remaining powdered sugar and vanilla and mix until light and fluffy.
- Transfer the peanut butter mixture into the pan, on top of the cooled pretzel crust. Use a spatula to smooth out evenly.
- Chill for 1 hour in the refrigerator.
DIRECTIONS FOR TOPPING
- Preheat oven to 325°. Remove pan from refrigerator and set aside. Spoon the jelly into a medium microwave safe bowl. (I used a 4 cup Pyrex measuring cup). Microwave on high for 45 seconds and stir.
- Spread the warm strawberry jelly on top of the peanut butter layer, covering completely. Set aside.
- Place 2 cups of pretzels in a food processor and process until fine crumbs. Pour into a medium mixing bowl.
- Add the flour, brown sugar and whisk to combine.
- Slice a stick of butter into cubes and add it to the pretzel mixture. Using a pastry cutter or 2 forks, cut the mixture until it resembles crumbs. Sprinkle on top of the jelly, covering completely.
- Place in the preheated oven and bake for 18-20 minutes or until the crumb mixture turns golden brown.
- Remove from oven and place on a wire rack to cool for 1 hour. Once cooled, place in the refrigerator for an additional hour to allow the peanut butter layer to solidify ( if you were to cut into this while it is warm it will be to gooey).
- To serve, slice while chilled and store uncovered in the refrigerator.
