This easy bar cookie recipe is a nut-free twist on the nostalgic peanut butter and jelly flavor — made with SunButter.
SunButter and jelly bars are a soft, chewy bar cookie that make a perfect lunch-box treat. They capture the classic peanut butter and jelly taste but use sunflower seed butter, so they’re safe for classrooms or gatherings where peanuts and tree nuts are a concern.
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What is SunButter?
SunButter is a sunflower seed spread with the texture of peanut butter made from roasted sunflower seeds. Many varieties exist; the no-sugar-added version is a simple option with just roasted sunflower seeds and salt. Because it contains no peanuts or tree nuts, SunButter is a helpful nut-free alternative for those managing allergies. (This post is not sponsored — just a fan.)
What does SunButter taste like?
SunButter tastes like roasted sunflower seeds — rich and seed-forward. If you haven’t tried it, expect a toasty, slightly savory flavor that pairs beautifully with jam.
How to make SunButter and Jelly Bars
These bars are simple to prepare. Start by whisking the dry ingredients and set them aside. Cream butter and sugar until light, then add an egg, vanilla, and SunButter. Fold in the flour mixture until just combined.
Press two-thirds of the dough into a parchment-lined 8×8-inch pan. The dough is manageable and not overly sticky, so a rubber spatula or your hands work well to press it evenly into the pan.
Spoon and spread 3/4 cup of your favorite jam over the base. Crumble the remaining dough over the jam, pressing lightly so most of the jam is covered. It’s fine if a few small jam spots peek through.
Bake at 350°F for 40–45 minutes, until the top is golden brown. Let the bars cool completely before lifting them from the pan using the parchment overhang and cutting into squares.
Other nut-free recipes to try
- Sugar Cookie Bars
- Mom’s Lemon Bars
Recipe shared with Meal Plan Monday and Weekend Potluck.
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Sunbutter and Jelly Bars
recipe created and tested by:
Tasia Harper
I recommend using weight (metric) measurements when available for accuracy.
15 mins
45 mins
1 hr
Equipment
Ingredients
- 1 ½ cups all-purpose flour (188g)
- ½ teaspoon baking powder
- 1 teaspoon kosher salt
- ½ cup unsalted butter (113g), room temperature
- ¾ cup granulated sugar (150g)
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- ¾ cup sunflower seed butter (SunButter)
- ¾ cup raspberry jam (or your favorite jam)
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper, leaving an overhang.
- Whisk together the flour, baking powder, and kosher salt in a small bowl; set aside.
- Using a stand mixer with the paddle or a handheld mixer, cream butter and sugar on medium until light, about 2–3 minutes.
- Add the egg, vanilla, and sunflower seed butter and mix until combined, scraping the bowl as needed.
- With the mixer on low, add the flour mixture and mix until just combined.
- Spread two-thirds of the dough into the prepared pan. Evenly spread the jam over the dough. Crumble the remaining dough over the jam and press lightly so most of the jam is covered.
- Bake 40–45 minutes until golden brown. Cool completely, lift from the pan using the parchment overhang, and cut into bars.
Notes
Store leftovers covered at room temperature for up to one day or refrigerate for up to one week.
Nutrition
Serving: 1 bar — Calories: 249 kcal — Carbohydrates: 33 g — Protein: 4 g — Fat: 12 g — Sugar: 17 g
Nutrition info is an estimate and may vary by brand and portion size.
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