PB&J Pretzel Bars

Air Date: 
Fri, 03/10/2017
NC Ingredients: 
Peanuts, Peanut Butter




2 c
pretzels - crushed into small bits (For the crust)
1⁄2 c
graham cracker crumbs (For the crust)
1 c
butter - melted (For the crust)
3 T
sugar (For the crust)
3⁄4 c
butter - room temperature (For the peanut butter layer)
1 1⁄2 c
creamy peanut butter (For the peanut butter layer)
1 1⁄2 c
confectioner's sugar (For the peanut butter layer)
1 t
vanilla (For the peanut butter layer)
12 oz
jar seedless raspberry jam ( or your favorite jam or jelly, For the jelly layer)
1⁄2 c
flour (For the crumble topping)
1⁄4 c
brown sugar (For the crumble topping)
3 T
butter - cold and cubed (For the crumble topping)
2 T
pretzels - crushed (For the crumble topping)
2 T
fresh peanuts, finely chopped (garnish)


1.     Preheat oven to 350 degrees.  Line an 8-inch square baking dish with parchment paper.  In a small bowl, mix together crushed pretzels, graham cracker crumbs, melted butter and sugar.  Press into the bottom of prepared pan.  Bake 8-10 min.  Remove from oven and allow crust to cool.

2.     In a separate mixing bowl, beat together butter and peanut butter.  Add in confectioner's sugar and vanilla and beat until fluffy and smooth.  Spread over pretzel base and refrigerate for 1 hour. Once peanut butter is chilled, spread jam over top.

3.     In a small bowl, whisk together flour, brown sugar and pretzels.  Cut butter into mixture until it resembles coarse crumbs. Sprinkle crumble on top.

4.     Bake for 15-20 min. or until crumble turns golden brown.  Remove from oven and cool to room temperature.  Place in refrigerator for 1 hour.   Cut into bars, garnish with fresh peanuts and enjoy.



Lisa’s Notes: Try your favorite jelly flavor in this decadent PB&J dessert. Gail Fuller won 1st place at the NC State Fair with this creative recipe for the NC Peanut Growers Association.