Graham Peanut Butter and Jam Bars
Indulge in the irresistible combination of sweet, salty, and nutty flavors with these no-bake Graham Peanut Butter and Jam Bars. Featuring a buttery graham cracker crust, a luscious layer of your favorite jam, and a smooth chocolate-peanut butter topping, this simple yet decadent recipe is perfect for satisfying dessert cravings or impressing guests at gatherings. With just 15 minutes of prep and no oven required, these bars are as easy to make as they are delicious. Whether you choose strawberry or raspberry jam, their versatility and rich, layered texture make them a crowd-pleaser for all ages. Plus, they store beautifully in the fridge or freezer, making them a great make-ahead treat!
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 1 cup unsalted butter
- 1.5 cups powdered sugar
- 1 cup creamy peanut butter
- 0.75 cup jam (any flavor, such as strawberry or raspberry)
- 1 cup semi-sweet chocolate chips
- 2 tablespoons peanut butter (for topping)
Instructions
1. Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal later. Set aside.
2. In a medium-sized microwave-safe bowl, melt the butter (about 30–60 seconds). Once melted, stir in the powdered sugar, graham cracker crumbs, and 1 cup of creamy peanut butter. Mix until well combined and forms a thick dough-like consistency.
3. Press the peanut butter-graham mixture firmly and evenly into the prepared pan to form the base layer. Use the back of a spatula to smooth it out.
4. Spread the jam evenly over the base layer, covering it completely. Place the pan in the freezer for about 10 minutes to firm up the first two layers.
5. While the pan is chilling, melt the chocolate chips and 2 tablespoons of peanut butter together in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until smooth and fully melted.
6. Remove the pan from the freezer and pour the melted chocolate-peanut butter mixture over the jam layer. Spread it evenly with a spatula for a smooth top layer.
7. Return the pan to the refrigerator and chill for at least 2 hours, or until the bars are completely set.
8. Once set, remove the bars from the pan using the parchment overhang. Cut into 16 squares or rectangles and serve.
9. Store the bars in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.
Nutrition Facts
Calories |
393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 158 mg | 7% | |
| Total Carbohydrate | 40.4 g | 15% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 28.1 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 20 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 136 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
