These PB&J Shortbread Bars are a playful twist on the classic sandwich. A buttery shortbread base, creamy peanut butter and jam filling, and an oat-studded shortbread crumble on top make these cookie bars irresistible.
Table of contents
- PB&J Shortbread Bars
- Ingredients & Substitutions
- Frequently Asked Questions
PB&J Shortbread Bars
These bars are pure nostalgia—peanut butter and jelly in cookie-bar form. The shortbread layers mimic the soft bread of a sandwich while the jam and peanut butter create that familiar, comforting flavor. I used raspberry jam, but any flavor you love will work.
The recipe comes together quickly. You make a single shortbread dough, press half into the pan for the base, and bake. After a partial bake you spread jam and add dollops of peanut butter, swirl them together, then crumble the oat-enriched shortbread on top and finish baking. The result is tender, buttery bars with a jammy, peanut-buttery center and a slightly chewy oat topping.
This version appears in the “Cookies, But Make Them Bars” chapter of my first cookbook, Even Better Brownies.
Ingredients & Substitutions
Minimal ingredients, maximum flavor. Here’s what you need and some easy swaps:
- Butter: Unsalted butter gives the shortbread its rich, tender texture.
- Granulated sugar: Sweetens the shortbread without overpowering the jam.
- Almond extract: Adds a subtle nutty note. Replace with the same amount of vanilla if you prefer.
- Fine sea salt: Balances the sweetness and enhances flavor—don’t skip it.
- All-purpose flour: The main structure for the shortbread crust and crumble.
- Almond flour: Boosts the peanut-butter flavor and adds a pleasant chew; if you don’t have it, the bars will still work, though texture will differ.
- Old-fashioned oats: Use rolled oats—not steel-cut—to add texture to the crumble.
- Jam: Any flavor you like. Raspberry, strawberry, or grape are all great choices.
- Creamy peanut butter: All-natural peanut butter works especially well for easy swirling and a bright peanut flavor.
Frequently Asked Questions
Can I leave out the almond extract?
Yes. You can omit it or swap it for 1 teaspoon of vanilla extract without issue.
Can I skip or replace the almond flour?
You can substitute other finely ground nuts or additional all-purpose flour, but results will vary. Almond flour adds flavor and tenderness; if you don’t bake with it often, a small bag is a handy pantry addition.
Print Recipe
PB&J Shortbread Bars
Ingredients
- 230 g unsalted butter
- 100 g granulated sugar
- 1 teaspoon almond extract
- ½ teaspoon fine sea salt
- 240 g all-purpose flour
- 95 g almond flour
- 40 g old-fashioned oats
- 240 g your favorite jam
- 100 g creamy peanut butter
Instructions
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Preheat the oven to 350°F (180°C). Grease an 8 x 8–inch (20 x 20–cm) pan and line it with parchment paper, leaving an overhang. Grease the parchment and set the pan aside.
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In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high until fluffy, about 3 to 4 minutes. Add the almond extract and salt, mix briefly, then add the all-purpose and almond flours. Mix until the dough is crumbly.
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Press half of the dough into the prepared pan in an even layer using your fingertips. Stir the old-fashioned oats into the remaining dough in the bowl, then chill that oat crumble in the refrigerator while the base bakes.
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Bake the base for about 25 minutes. Remove from the oven and spread jam evenly over the partially baked shortbread. Spoon dollops of peanut butter over the jam and lightly swirl with a spatula. Scatter the chilled oat crumble on top and return to the oven for 20 to 25 minutes, until the top is lightly browned. Cool completely before cutting into squares.
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Store leftovers in an airtight container at room temperature for 2 to 3 days.