Strawberry Peanut Butter Bars

Sometimes you want something sweet but not too heavy. Strawberry peanut butter bars hit that spot.

They mix the rich nutty flavor of peanut butter with the fresh, juicy taste of strawberries.

You get a chewy dessert that’s classic yet a bit unexpected.

I started making these after noticing how often I dipped strawberries in peanut butter.

Baking that combo into a soft, golden bar just felt right.

It turned out even better than I expected.

You’ll find the process easy, but the flavor really shines.

Use them for a snack, dessert, or something to pack later.

Mix the dough, layer in the strawberries, bake, and you’re set.

They store well and taste just as good the next day.

Why You Will Love Strawberry Peanut Butter Bars

If you like simple strawberry recipes, these bars deliver.

They bring together the classic peanut butter and jelly vibe in a soft, chewy bar.

You get sweet and salty in every bite.

Peanut butter gives richness, strawberries add a bright, fruity note.

The mix feels like a PB&J, but a little more special.

Love berry recipes? Try swapping strawberries for raspberries, blueberries, or a mix.

That way, you can use whatever’s in season or in your fridge.

They’re easy enough for everyday baking but also great for sharing.

Make them ahead, freeze them, or bring them to gatherings.

They aren’t overly sweet, so you can snack on them midday.

Some reasons you might like them:

• Easy to make with pantry basics.
• Customizable with different berries or nut butters.
• Balanced flavor that’s sweet and a little salty.
• Fun, shareable recipe that feels fresh.
• Lighter dessert when you want something not too rich.

How To Make Strawberry Peanut Butter Bars

You only need pantry staples and fresh strawberries for these bars.

The process is simple and you can play with the texture.

Try creamy or crunchy peanut butter, or swap in almond flour if you want.

Ingredients

Grab your baking basics and a few fresh items.

Butter, sugar, and eggs make the base.

Peanut butter brings the flavor.

• 1 cup unsalted butter, room temperature
• 1 ½ cups granulated sugar
• 2 large eggs
• 2 ½ cups peanut butter (creamy, crunchy, or natural)
• 3 cups all-purpose flour or almond flour
• 1 ½ teaspoons salt
• 1 teaspoon baking powder
• 15–20 fresh strawberries, thinly sliced
• ½ cup chocolate chips or peanut butter chips

Fresh strawberries add sweetness and a bit of tartness.

Chocolate or peanut butter chips finish things off.

Instruments

You don’t need fancy tools.

A mixer helps cream the butter, sugar, and peanut butter.

• 9×13-inch baking dish
• Non-stick spray or parchment paper
• Two mixing bowls
• Electric mixer or whisk
• Measuring cups and spoons
• Rubber spatula
• Sharp knife for strawberries

If you use almond flour, grab a whisk to break up clumps.

A sturdy spatula spreads the dough into the pan.

Step-By-Step Instruction

Set your oven to 350°F.

Grease your baking dish or line it with parchment.

Beat butter and sugar until light and fluffy.

Add eggs, then mix in peanut butter until smooth.

Whisk flour, salt, and baking powder in another bowl.

Add this to the wet mix and stir until combined.

Press two-thirds of the dough into the dish.

Layer strawberries on top.

Crumble the rest of the dough over the strawberries.

Sprinkle with chocolate or peanut butter chips.

Bake for 40–45 minutes until golden.

Let the bars cool before cutting.

Tips & Tricks

A few tricks make these bars even better.

Small changes in mixing or baking can help a lot.

• Use room temperature ingredients. Peanut butter mixes better when it’s not cold.
• Don’t overmix the strawberries. Keep them chunky for bits of fruit in each bite.

Try creamy peanut butter for a smooth base.

Crunchy works too if you want more texture.

• Line your pan with parchment. Leave an overhang to lift the bars out.

  
  

• Cool completely before slicing. If you cut early, the bars might fall apart.

  
  

Want a little extra flavor? Sprinkle flaky salt or sea salt on top after baking.

The salt balances the sweetness and makes the peanut butter pop.

Store the bars in the fridge so they stay firm.

If you want them softer, let them sit out for 10 minutes before eating.

Ingredient Substitute

You don’t always need the exact ingredients for these bars.

Swaps help you use what’s on hand or change the flavor.

No peanut butter? Use almond or cashew butter.

For nut-free, sunflower seed butter works too.

Switch up the chocolate if you want.

Try dark chocolate for richness, milk chocolate for sweetness, or white chocolate for something mellow.

All pair well with strawberries.

You can also change the base.

Skip flour and try a no-bake style with oats, crushed crackers, or granola.

That gives a chewy texture without baking.

For something lighter, skip the crust.

Spread yogurt or melted chocolate on a tray.

Top with strawberry slices and drizzle nut butter on top.

Some quick swaps:

• Nut Butters: almond, cashew, or sunflower seed
• Chocolate: dark, milk, or white
• Sweetener: honey, maple syrup, or agave
• Base: oats, crushed cookies, or granola

These changes let you create new versions but keep the main idea.

What To Serve With Strawberry Peanut Butter Bars

When you have a batch of these bars, pick sides that balance the sweet and nutty flavor.

I usually think about what goes with a peanut butter and jelly sandwich.

You can serve them with:

• Cold milk for a classic match
• Hot coffee or tea if you want something warm
• Fresh fruit like apples, bananas, or grapes
• Yogurt for a creamy, tangy contrast

For a snack, try them with mixed nuts or pretzels.

The salty crunch works with the sweet bars.

For breakfast, pair with scrambled eggs or a smoothie.

That adds protein and balances the sweetness.

For dessert, drizzle melted chocolate on the side.

Or add a scoop of vanilla ice cream.

Feels like an upgraded PB&J.

How To Store Strawberry Peanut Butter Bars

Storing these bars right keeps them fresh.

Since you use peanut butter and strawberries, they can spoil if left out.

Place them in an air-tight container once cooled.

This keeps out moisture and stops them from drying.

You can keep them at room temperature for 2–3 days if it’s cool.

If it’s warm or humid, move them to the fridge.

In the fridge, they last up to one week.

Layer with parchment so they don’t stick.

For longer storage, freeze them.

Wrap each bar in plastic, then put in a freezer bag.

They’ll keep for 2–3 months in the freezer.

Here’s a quick guide:

• Room temp: 2–3 days
• Refrigerator: up to 1 week
• Freezer: 2–3 months

When you want a frozen bar, let it sit out for 20 minutes.

Or warm it in the microwave for a few seconds.

That brings back the soft, chewy texture.

Nutritional Value

When you make strawberry peanut butter bars at home, you get protein and healthy fats. There’s also natural sweetness in every bite.

You can eat these bars as a snack or breakfast. Sometimes, they’re a decent dessert if you want something filling.

A store-bought RXBAR Strawberry Peanut Butter has about 18g of protein per bar. That protein mainly comes from pea protein, peanuts, and peanut butter.

If you bake your own, the protein depends on your peanut butter or protein powder.

Most bars offer a steady amount of carbs for energy. Some brands list 20–25g of carbs per serving, usually from oats, fruit, or agave nectar.

If you want less sugar, swap in honey or skip extra sweeteners.

The fat content comes from peanuts and peanut butter. Expect about 4–10g of fat per bar, based on your recipe.

These fats are mostly unsaturated, so they help keep you full.

Here’s a quick breakdown per serving:

• Calories: 150–210
• Protein: 3–18g
• Carbs: 20–25g
• Fat: 4–10g

When you bake at home, you control the balance. Maybe add more peanut butter for protein and creaminess. More oats give you fiber, or toss in extra strawberries for natural sweetness.