Peanut Butter and Jam Blondies

It’s hard to imagine a more classic and nostalgic sandwich than peanut butter and jelly. PB&Js strike the perfect chord between the savory, mildly salty notes of peanut butter and the sweetness of jelly. With that in mind, writer and Master Preserver April McGreger set out to transform this iconic sandwich into a sweet treat, using homemade raspberry jam in place of traditional jelly.

Enter PB&J blondies — a chewy cookie bar where creamy peanut butter meets sweet and tangy raspberry jam. A sprinkling of chopped roasted peanuts on top enhances the nutty, toasty flavors while adding a light, salty crunch throughout. 

How do you know when blondies are done?

Blondies are done when they are golden brown, puffed around the edges, and the center is set but still slightly wobbly (they will continue to set as they cool in the baking pan). To check for doneness, insert a toothpick into the center — if it comes out clean, the blondies are ready.

Can you substitute crunchy peanut butter for creamy peanut butter in these blondies?

You can substitute crunchy peanut butter for creamy in a 1:1 ratio. The final texture of the blondie will be slightly crunchier.

Notes from the Food & Wine Test Kitchen

For extra crunch, reserve some chopped peanuts and mix them into the batter before baking. You can also use chunky peanut butter for added texture. 

Make ahead

Blondies can be stored in an airtight container at room temperature for up to four days.