Gluten-Free Peanut Butter and Jelly Bars
These Peanut Butter and Jelly Bars are soft, buttery, perfectly sweet, and layered with that nostalgic peanut butter and jelly flavor everyone loves. Made with simple pantry staples like natural peanut butter, maple syrup, and your favorite jam, these gluten-free bars taste like a homemade PB&J sandwich turned into the ultimate bakery-style dessert.
What I love most about these bars is how easy they are to make while still feeling extra special. The peanut butter dough bakes up soft and chewy with crisp golden edges, while the jam layer adds the perfect fruity sweetness in every bite. I especially love using my homemade chia seed jam here because it makes them feel a little more homemade and elevated, but any favorite jam or jelly works perfectly.
These gluten-free Peanut Butter and Jelly Bars have all the nostalgic childhood flavors everyone grew up loving, but in an easy homemade dessert bar form. They’re perfect for keeping stocked in the fridge when you want something sweet and comforting throughout the week. If you love recipes like my Peanut Butter and Jelly Cinnamon Rolls, Thumbprint Cookies, or PB & J Muffins, these bars fit right into that cozy peanut butter and jelly lineup. You can also swap the peanut butter for my Homemade Almond Butter for a slightly different flavor twist that is just as delicious.
How to Make
In a large mixing bowl, whisk together the peanut butter and softened coconut oil until smooth.
Add the egg, maple syrup, and vanilla extract. Whisk until fully combined.
Add the flour, baking powder, and salt. Stir until a thick dough forms.
Press about 2 cups of the dough evenly into the bottom of the prepared pan. Spread the jam or jelly evenly over the dough layer.
Tear the remaining dough into small pieces and scatter over the jam layer, leaving some jam visible for that classic PB&J look.
Bake until the top is lightly golden and set.
Let cool completely in the pan before lifting out and slicing into 9 bars.
Tips and Tricks
- Use a thicker jam or jelly for the best texture and cleaner layers. My homemade chia seed jam works especially well here.
- Let the bars cool completely before slicing so the layers can fully set. For extra clean cuts, chill before slicing.
- Line the pan with parchment paper and leave overhang on the sides for easy removal.
- Slightly wet hands help press the dough evenly into the pan without sticking.
- Store the bars chilled for a firmer, chewier texture.
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How to Save and Store
Store bars in an airtight container in the refrigerator for up to 5 days.
They also freeze well for up to 2 months.
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If you make the Peanut Butter and Jelly Bars, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok, or Pinterest!
Gluten Free Peanut Butter and Jelly Bars
Ingredients
- 1 cup natural peanut butter
- ⅓ cup coconut oil (softened to room temperature)
- 1 large egg
- ⅔ cup maple syrup
- 1 teaspoon vanilla extract
- 2 cups gluten-free all-purpose flour (or regular all-purpose flour)
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup jam or jelly of choice
Instructions
Prep the Pan
- Preheat oven to 350°F.
- Line a 9×9 baking pan with parchment paper, leaving overhang on the sides for easy removal.
Make the Peanut Butter Dough
- In a large mixing bowl, whisk together the peanut butter and softened coconut oil until smooth. This helps evenly combine the oil before adding remaining wet ingredients.
- Add the egg, maple syrup, and vanilla extract. Whisk until fully combined.
- Add the flour, baking powder, and salt. Stir until a thick dough forms.
Assemble the Bars
- Press about 2 cups of the dough evenly into the bottom of the prepared pan.
- Spread the jam or jelly evenly over the dough layer.
- Tear the remaining dough into small pieces and scatter over the jam layer, leaving some jam visible for that classic PB&J look.
Bake
- Bake for 30–32 minutes, or until the top is lightly golden and set.
- Let cool completely in the pan before lifting out and slicing into 9 bars.
Notes
- If using very runny natural peanut butter, bake closer to 32 minutes.
- For firmer bars, bake up to 35 minutes.
- Almond butter can be substituted for peanut butter.
- Raspberry or strawberry jam works especially well here.
- Let bars cool fully before slicing for clean squares.
