Past Recipes
Peanut Butter and Strawberry Jelly Blondies

Peanut Butter and Strawberry Jelly Blondies with Peanut Crumble

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Inspired by our favorite school lunch, we dreamed up these irresistible sweet treats, which embrace the classic pairing of peanut butter and jelly. They were such a hit, we knew we had to bring ’em back! Peanut butter blondies are spread with strawberry jelly, then topped with peanuts and peanut butter chips and baked to melty, golden perfection. Whether your diners are young or young at heart, these will be a very big hit.
    Serving size
    Prep & cook time
    Cooking Skill
    • Calories 520
    • Protein 6g
    • Total Carb 74g
    • Total Fat 23g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • aluminum tin
      • 1
      • aluminum tin
    • roasted salted peanuts
      • 1/4 cup
      • roasted salted peanuts
    • unsalted butter
      • 6 tablespoons
      • unsalted butter
    • vanilla extract
      • 1/2 teaspoon
      • vanilla extract
    • flour
      • 1 cup
      • flour
    • peanut butter chips
      • 1/4 cup
      • peanut butter chips
    • sugar
      • 1/3 cup
      • sugar
    • strawberry jam
      • 6 ounces
      • strawberry jam

    What You’ll Need

    • eggs
    • kosher salt
    • baking sheet


    Cooking Steps

    1. Prepare Ingredients

      Prepare Ingredients

      Preheat oven to 375ºF. Place butter in a medium heatproof bowl and microwave in 30-second intervals until completely melted; alternatively, melt in a small pot over medium, then pour into bowl. Reshape aluminum tin if bent, then rub insides with 1 teaspoon melted butter. Separate 1 egg, discarding white. Roughly chop peanuts, or leave in bag and gently crush with the bottom of a heavy pan.

    2. Make Blondie Dough

      Make Blondie Dough

      Add sugar to medium bowl with remaining melted butter and whisk to fully combine. Whisk in vanilla extract and egg yolk until mixture is smooth and shiny. Stir in flour and ¼ teaspoon salt until just combined to form a crumbly dough. Scoop ½ cup dough into a separate medium bowl and set aside, reserving for Step 4.

    3. Assemble Blondies

      Assemble Blondies

      Place prepared tin on a baking sheet. Press remaining dough (not ½ cup set aside) firmly into tin in an even layer—it should reach to all edges of tin. Top with strawberry jam, spreading in an even layer.

    4. Make Peanut Crumble

      Make Peanut Crumble

      Add peanut butter chips and chopped peanuts to bowl with reserved ½ cup dough. Using your fingers, work peanuts and chips into dough to combine into a crumbly texture. (The idea is to incorporate the ingredients without making fine crumbs, so try for ½-inch thick pieces, but don't worry if they're not perfect!) Scatter peanut crumble in an even layer on top of jam.

    5. Bake and Plate Blondies

      Bake and Plate Blondies

      Bake blondies until crumble is golden and dough is fully cooked through, about 25 minutes. Let peanut butter and jelly blondies cool completely at room temperature before cutting into squares. Enjoy! Refrigerate any leftovers in an airtight container for up to 3 days.

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