If you’re watching what you’re eating…you may want to skip over this post. This recipe is definitely an indulgence, but so worth it! This month’s theme was Father’s Day. I decided to treat my husband to one of his favorite things – peanut butter and jelly sandwiches. Throw in some pretzels and you’ve got these amazing bars. The bars were so rich, but tasted just like a peanut butter and jelly sandwich with a tiny hint of salt. So, so good!
2 cups pretzels, crushed (I used a food processor)
1 cup unsalted butter, melted
3 Tbsp sugar
Peanut Butter and Jelly layers:
1 cup unsalted butter, softened at room temperature
2 cups creamy peanut butter
2 cups confectioners sugar
2 tsp vanilla extract
2 1/4 cups jelly or jam (I used strawberry preserves)
3/4 cup flour
1/2 cup brown sugar, packed
1/4 cup pretzels, finely chopped
6 Tbsp unsalted butter, very cold and cut into pieces
Preheat your oven to 350 degrees. Line a 9 inch square baking dish with parchment paper and set aside. In a medium bowl, combine the crushed pretzels, butter and sugar to form a crust. Press into the bottom of the prepare pan. Bake for 8 to 10 minutes and then allow to completely cool.
In a clean bowl, cream together the peanut butter and softened butter. Slowly add in the confectioners sugar and vanilla extract. Beat until well incorporated and the mixture is fluffy. Spread over the cooled pretzel crust and refrigerate for at least an hour to chill.
When you’re ready to continue, preheat the oven to 325 degrees. In a small bowl, combine the crumble topping ingredients. Cut the butter into the mixture to form crumbs. Set aside. Warm the jelly/jam in the microwave. Spread the warm jelly over the peanut butter layer. Generously sprinkle the crumb topping over the jelly. Bake for 15-20 minutes or until the crumble layer turns a golden brown.
Remove from the oven and allow to completely cool. Refrigerate for at least an hour to help the jelly set. Cut into bite sized pieces and enjoy!
Check out all the other Father’s Day cookies or bars in the link below!
Source: The Brunette Baker