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Waitress the Musical Inspired Peanut Butter and Jelly Pie Bars + Blogiversary!


  • Total Time: 1 hour 20 minutes
  • Yield: 24 bars 1x

Ingredients

Scale

Crust

  • 3 cups all-purpose flour
  • ½ teaspoon sea salt
  • ½ cup granulated sugar
  • ½ stick unsalted butter, melted
  • 2/3 cup olive oil
  • 1 tablespoon vanilla bean paste

Filling

  • 2 sticks unsalted butter, room temperature
  • 2 cups creamy peanut butter
  • 1 ½ cups confectioners’ sugar
  • 1 tablespoon pure vanilla extract
  • 2 cups jam or jelly (I did half blueberry and half cherry – use whatever!)

Topping

  • ¾ cup all-purpose flour
  • ½ teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon freshly ground black pepper
  • 1/3 cup packed light brown sugar
  • 2/3 cup old fashioned oatmeal
  • 6 tablespoons unsalted butter, room temperature

Instructions

  1. Preheat the oven to 350 degrees F. Butter a 9 by 13 inch pan.
  2. Make the crust. In a large bowl, stir together the flour, salt, and sugar. Stir in the butter, oil, and vanilla until the dough comes together. Pour it into the prepared pan and press into the bottom and up the sides. Bake 15-20 minutes until golden brown.
  3. While the crust bakes, make the filling. In a large bowl (I used the same one – just wipe it out), beat the butter, peanut butters, sugar, and vanilla until well combined and fluffy. I did this by hand but a hand mixer will make faster work out of it.
  4. In a medium bowl, make the topping. Stir together the flour, salt, cinnamon, pepper, sugar, and oatmeal. Work the butter in using a fork or your fingers until clumps form.
  5. After the crust has baked, pour the filling in and spread into an even layer. Top with the jam or jelly, followed by the topping. Return to the oven and bake an additional 25-30 minutes until the topping is golden brown. Cool completely in the pan before cutting into bars and serving.
  6. Bars may be stored in an airtight container at room temperature for up to 5 days. They may also be frozen, wrapped in parchment and foil and placed in a zipper bag, for up to 3 months. Thaw at room temperature a couple hours.

Notes

Recipe adapted from Baked Explorations via Brown Eyed Baker

  • Prep Time: 30 minutes
  • Cook Time: 50 minutes