Name a friend that doesn’t at least like peanut butter and jelly sandwiches, let alone love them. There’s a reason that the PB&J never goes out of style: it’s the ultimate sweet-savory combination. Whether you go classic with smooth PB, grape jelly, and white bread, or like to jazz it up with a crunchy spread, cherry jam, and a thick, grainy bread…. you truly can’t go wrong.
It seems only fitting that we would celebrate #NationalPeanutButterandJellyDay by transforming the typical sandwich into a dreamy, nutty blondie. These treats are flavored with strawberry preserves, crunchy peanuts, and sweet peanut butter chips. Whether you are young or just young at heart, these will be a hit with everyone.
6 tablespoons unsalted butter, divided
¼ cup roasted salted peanuts
⅓ cup sugar
½ teaspoon vanilla extract
1 cup flour
6 ounces strawberry preserves
¼ cup peanut butter chips
1 aluminum tin
No microwave? No problem! In a small pot, heat butter on low until just melted, then immediately transfer to a medium bowl.
To separate an egg, over a small bowl, crack the egg in half and allow the white to drain into the bowl, and the yolk to settle in one half of the shell. Carefully transfer the yolk back and forth between the two halves of the shell until all the whites have dripped off. Place the yolk in a separate small bowl.
Preheat oven to 375ºF. Place butter in a medium heatproof bowl and microwave in 30-second intervals until completely melted (see Recipe Tip). Rub 1 teaspoon butter inside aluminum tin, reshaping if bent. Separate 1 egg, discarding white (see Recipe Tip). Roughly chop peanuts.
Add sugar to bowl with remaining melted butter and whisk to fully combine. Add egg yolk and vanilla and whisk until shiny. Stir in flour and .25 teaspoon salt until incorporated to form a crumbly dough. Set aside .5 cup dough in a separate medium bowl for topping.
Place prepared tin on a baking sheet. Press remaining dough (not .5 cup set aside) firmly into prepared tin in an even layer—it should reach to the edges of the pan. Spread strawberry preserves on top of dough.
Add peanut butter chips and chopped peanuts to bowl with reserved .5 cup dough. Using your fingers, crumble dough into smaller pieces, about .5-inch in size, and add in an even layer on top of preserves.
Bake peanut butter and jelly blondies until topping is golden and dough is fully cooked through, about 25 minutes. Allow to cool completely before cutting into squares. Enjoy! Refrigerate any leftovers in an airtight container for up to 3 days.