clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Caramel Peanut Butter and Jelly Bars #SundaySupper

  • Total Time: 35 minutes
  • Yield: 9 bars 1x


  • ½ stick unsalted butter
  • ¾ cup creamy peanut butter (I used Skippy Natural)
  • 1 cup packed light brown sugar
  • ½ cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 tablespoon pure vanilla extract
  • 2 cups old fashioned rolled oats (I used Bob’s Red Mill Gluten Free)
  • ½ cup jam/jelly/preserves, whatever flavor you like (I used American Spoon Cherry Spoon Fruit)
  • ¼ cup salted caramel sauce (I used Jeni’s)


  1. Preheat oven to 350 degrees F. Butter an 8 inch square pan and line it with parchment. Lightly butter the parchment.
  2. In a large microwave safe bowl, microwave butter until melted, 60-75 seconds. Add the peanut butter and microwave for an additional 45 seconds. Stir the butter and peanut butter together before adding sugars, cinnamon, and vanilla. Stir until fully combined. Add the oats and stir until a thick dough is formed.
  3. Press about ¾ of the peanut butter-oat mixture into the prepared pan very firmly. Spread the preserves in an even layer over the crust. Spread the caramel in an even layer over the preserves. Crumble the remaining dough over the top of the caramel.
  4. Bake for 20-25 minutes until a toothpick inserted in the center comes out with no crumbs (it will have preserves and caramel on it), the top is golden brown, and the caramel is bubbling. Cool completely in pan.
  5. Bars may be stored at room temperature in an airtight container for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to three months. Thaw at room temperature about an hour or in the microwave for about 30 seconds.


Recipe adapted from Averie Cooks

To add more peanut flavor to the bars, spread ¼ cup peanut butter on the crust before the preserves and caramel and/or add ¼ cup peanuts to the dough reserved for the topping.

  • Cook Time: 25 minutes