Peanut Butter & Jelly White Chocolate Bars

Soft peanut butter cookie bars topped with a layer of jam and white chocolate chip streusel.

Peanut Butter & Jelly White Chocolate Streusel Bars

When it comes to sandwiches, good ‘ole peanut butter and jelly is the bees knees. Forget the ham & cheese, the Italian hoagie, the fancy schmancy turkey club. In my sandwich world, nothing comes close to peanut butter & jelly.

When we were growing up, my sister always begged for peanut butter & fluff, or as some call it – a fluffernutter. Not me, a PB&J in some squishy white bread was always my jam. Uhh, no pun intended.

Soft-baked Peanut Butter & Jelly Cookie Bars with White Chocolate Streusel.

This may come as a shock to most, but I truly love peanut butter and jelly more than I love peanut butter and chocolate.

There’s just something so comforting about the ubiquitous combination of peanut butter and jelly. Fruity, sweet, luscious jams paired with sticky, thick, creamy (or crunchy!) peanut butter. To me, it’s a duo that just cannot be beat.

A match made in heaven. 

I took my favorite peanut butter cookie recipe and used it as the base for these bars.  I added some more peanut butter to make the cookie bar a bit denser so it held together underneath the layers.

While my cookie recipe calls for creamy peanut butter, I opted for the crunchy version in today’s bars.  I wanted some texture in the bottom layer.  The peanut butter cookie layer is bursting with peanut butter flavor and crunchy peanut chunks.  It’s sweet, but not overly so.  I wanted the jam and the white chocolate chip streusel to really stand out as the sweeteners in each bite, so I reduced the sugar in cookie base.  Feel free to add more or less – go by your tastebuds!

For the middle, I spread a thick layer of raspberry jam. I was going to use peach jam (my fave!), but I felt the raspberry jam gave these bars a pretty look and nice pop of color. You may use any jam you love most.

The final layer is a sprinkle of oats, brown sugar, and white chocolate chips. Enough said. Streusel is my middle name, did you know?

What I loved most about these bars is all of the different textures. The peanut butter cookie layer has peanut chunks, crumbly edges, but a chewy and soft interior that I absolutely loved.  The juicy jam layer absorbs the brown sugar from the streusel, so each bite is sticky and gooey. And the melty white chocolate chips dotted on top bring it all together to make one unique, yet nostalgic treat.

…for all you kids at heart. 🙂

Peanut Butter & Jelly White Chocolate Streusel Bars |

Peanut Butter & Jelly White Chocolate Bars

Soft-baked peanut butter cookie bars layered with raspberry jam and a white chocolate streusel.


White Chocolate Streusel

  • 2 Tablespoons (30g) light brown sugar
  • 1/4 cup (45g) old-fashioned rolled oats
  • 1/4 cup (45g) white chocolate chips

Peanut Butter Cookie Layer

  • 1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) light brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 and 1/4 cups (310g) crunchy peanut butter (or creamy)
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 and 1/2 cups (190g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 cup (330g) raspberry jam (or any flavor jam you prefer)


  1. Preheat oven to 350F degrees. Line an 8x8 baking pan with aluminum foil or spray generously with nonstick spray. Set aside.
  2. Make the streusel first: In a small bowl, mix together the streusel ingredients and set aside.
  3. Make the cookie layer: In a large bowl, using a hand-held mixer or stand mixer with paddle attachment, cream the butter and both sugars together on medium speed until smooth.  Mix in the peanut butter, egg, and vanilla (in that order). Slowly mix in the baking powder, flour, salt, and cinnamon. Do not overmix.
  4. Spoon peanut butter dough into prepare baking pan, spreading it into one even layer.  Spread jam over top. Top evenly with white chocolate streusel.
  5. Bake for 35-40 minutes or until golden brown.  My bars took about 38 minutes.  I topped mine with a few more white chocolate chips as they came out of the oven.  Allow bars to cool completely before cutting into squares. Bars stay fresh covered at room temperature for 3 days or in the refrigerator for up to 5.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


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  1. ashley - baker by nature on March 13, 2013 at 11:00 pm

    Oh my goooooooooodness, Sally… these look out-of-control amazing! I want!!!

  2. Kara on March 21, 2013 at 5:55 pm

    Sally you are truly amazing. And evil. For introducing all of these amazing recipes in my life 😉
    Last weekend I made these with my 89 year old gramma… huge hit!
    Thank you!!!

    • Sally on March 22, 2013 at 10:00 am

      Kara, that’s the sweetest comment ever. I’m so happy you and your grandma made these. Thanks for letting me know!

  3. Erica on October 29, 2013 at 7:45 pm

    Wait, so your middle name SERIOUSLY is Struesal? I don’t believe it. 😀

    • Sally on October 29, 2013 at 8:57 pm

      Haha, no it’s Anne. But it should be streusel!

  4. Judi on November 4, 2013 at 9:27 am

    Sounds delish! Must try these soon. Question….Why do you always line your pans with aluminum foil instead of using parchment paper? Is it just a personal preference?

    • Sally on November 4, 2013 at 11:34 am

      Hey Judi! It’s simply a personal preference. I find foil simpler to work with and molds MUCH easier into the pan without having to cut it.

  5. Avianti Jewelry on September 18, 2014 at 3:01 pm

    Officially subscribed! This is so amazing! Thank you so much for sharing!

  6. Patti on October 2, 2015 at 10:55 am

    Hi Sally, I love your PB recipes and wish you had more of them! Do you know if your flourless PB oatmeal cookies ( would work as a base for this recipe or are they too dense or flat?

    • Sally on October 2, 2015 at 7:00 pm

      That cookie should work as the base here– I’m guessing you want a flourless base?

      • Patti on October 4, 2015 at 7:49 pm

        Actually the flour doesn’t matter, but I love oatmeal in cookies! 

  7. Happy Haque on July 11, 2017 at 9:46 am

    Hi Sally! Can I substitute raspberry jam with raspberry preserves?

    • Sally on July 11, 2017 at 10:50 am




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