20 Reviews

I copied a version of this recipe out of Bon Apetit a few weeks ago, but they're pretty darn similar. Wow, what great bars. I cut way back on the butter (used 2 tablespoons) as there's plenty of fat in the peanut butter already, and they are still just delicious. I also used grape jam, and since my peanut butter was crunchy I had no need of the sprinkled peanuts. I can't tell you how much we enjoyed these. Everyone was a little unimpressed when I said what they were, but the first bite got a great reaction from each person. I'll definitely keep this recipe. Thanks.

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Erin R. March 25, 2011

I made those with a few changes : instead of the jelly, I've sprinkled Rolo candies cut in 4 for some chewy caramel action, and some semi-sweet chocolate chips in the middle, then covered with the 2nd half of the dough and sprinkled more chocolate chips on top. I've also added caramel topping to the cooled and cut product. I've uploaded a few pictures of what the finished product looks like. These were AMAZING. VERY rich, but it's like eating a snicker's bar cookie.

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Atheen June 25, 2008

I saw Martha Stewart on the Today Show and she was recommending baked goods to send to college students and this was the recipe. Since I was looking for something for my kids I thought I would try. Let me say how yummy these were. Next time I will probably bake them a little longer because the center should have baked more. The only change I made was chunky peanut butter because I had it on hand so I didn't add the chopped nuts. Next time I am going to try some of the other suggestions of chocolate chips. Thanks so glad I found this!

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JFitz October 05, 2011

Super easy recipe! I used grape jelly for the filling-Yum!

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oreosherriden November 26, 2010

great bars. Thanks

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Laureen in B.C. November 09, 2010

Absolutely delicious. This recipe is originally from Martha Stewart's Holiday Cookies 2001. She calls for 2 1/2 cups peanut butter in the recipe. They are hearty, salty, sweet and very nostalgic.

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lilsweetie March 19, 2010

These turned out a bit soft for me, but I chilled them and both the texture and flavor are better chilled. I used Skippy because that's what the recipe called for, but I normally don't use a hydrogenated, sweetened peanut butter. Many times recipes specify that you shouldn't use a natural peanut butter and I didn't know if that was true of this one, so I didn't want to take a chance with the natural p.b. and maybe ruin the bars. I may try this recipe someday with Laura Scudder's natural peanut butter, which has so much more flavor than Skippy IMHO. These definitely require a big glass of cold milk! I'm taking these to a get together on Sunday and am interested to know how they will be received.

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kokeshi doll June 04, 2009

Very tasty. I used strawberry preserves as a filling. The only thing I'd change next time would be to add more sugar to the dough - 2 cups even. But they go great with a glass of milk or a cup of coffee. Thanks Manami, for the wonderful recipe.

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Glutton December 13, 2008

Wow these bars are wonderful!! I took them to a friend's house and her kids gobbled them up....and so did we:) You could really use any flavor jam and they would be great. Thanks for the recipe!

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Lil Sis December 01, 2008

This are soooo awesome Di. I've had the recipe saved for quite some time and was justing waiting for the right time to give-em a try. Don't know what I was waiting for as they are so wonderfully rich and decadent. You don't need a very big piece and so remember to cut accordingly. I used blueberry jam bought from the farmers' market. Anytype of jam would work with great results. I even think in lieu of chopped peanuts on top you could add most any type topping. Choco-chips, p.b. chips, even butterscotch chips would work. Thanks alot for a keeper!~

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CoffeeB July 24, 2008
Peanut Butter and Jelly Bars