These peanut butter and jelly bars are made with a peanut butter cake mix cookie crust. They are the perfect dessert to make for National Peanut Butter and Jelly Day!
Ahhh…what a classic…peanut butter and jelly! Many of us could never count the number of peanut butter and jelly sandwiches in their childhood. National Peanut Butter and Jelly Day celebrates this lunchbox staple. I decided to try making a dessert that included one of my favorites…cake mix…of course! These bars are soft, chewy, crunch and gooey.
The crunchy part comes from the crunchy peanut butter which is my husband’s favorite. It’s funny how when you are married to someone for 18 years (okay not quite but our anniversary is next week so close enough) you start to become more like the other person. Prior to Brian, I had never eaten crunchy peanut butter and now I grab the crunchy more often than the creamy. But don’t tell him because he is still trying to figure out why the crunchy peanut butter disappears so quickly!
The top includes peanut butter chips and small crumbles of the cookie crust. The gooey part of the bar is the grape jelly that is in them. Grape jelly is another thing that Brian brought to our life although I have not converted on this one…yet. I still love strawberry and raspberry jellies the most. But my kids, on the other hand, they aren’t quite sure what to do with a PBJ that includes a jelly besides grape!
I started with a Pillsbury white cake mix, Peter Pan crunchy peanut butter, Smucker’s low sugar grape jelly, peanut butter chips, canola oil and eggs.
Mix together the cake mix, eggs and canola oil. Remove 1/2 cup of the mixture to use for the topping. Press the rest of the mixture into a lined pan and spread grape jelly over it.
Bake the bars at 350°F for 20-25 minutes.
I love all of the different textures in these peanut butter and jelly bars!
Cut the peanut butter and jelly bars into large slices and enjoy them with a glass of milk.
Happy Peanut Butter and Jelly Day!
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