Peanut Butter & Jelly Toffee Blondies
PREP TIME: 30 MIN | COOK TIME: 30 min | YIELD: 9
Scrumptious Moment
These are inspired by my recent obsession with Uncrustables. Yes, you read that right—Uncrustables, those refrigerated peanut butter and jelly sandwiches made with that soft, squishy bread we all secretly loved in our lunch boxes. Well, not me. My Persian mom was packing beef stews instead, so I’s never had an Uncrustable until two years ago… and when I finally tried one, I became borderline obsessed. This dessert takes that nostalgic childhood snack and transforms it into a grown-up treat—a blondie with toffee bits and pb&j swirl, perfect for adults to indulge in.
PEANUT BUTTER & JELLY TOFFEE BLONDIES
These Peanut Butter and Jelly Toffee Blondies are the ultimate twist on a nostalgic childhood favorite. The base is a rich, buttery blondie with a soft, slightly chewy texture that melts in your mouth with each bite. The sweet and nutty peanut butter swirls through the batter, adding a creamy, salty depth that perfectly complements the bursts of fruity sweetness from the jelly. Mixed into the blondie are toffee bits that bring a delightful crunch and a caramelized sweetness, balancing the peanut butter and jelly in every bite. It’s the perfect blend of nostalgic comfort and adult indulgence—sweet, salty, chewy, and crunchy all at once.
FOR THE VIDEO TUTORIAL, CLICK THE LINK BELOW:
MAKING HOMEMADE TOFFEE
STEP 1: Line a tray with parchment paper and set it aside. In a saucepan, melt the butter over medium-low heat until fully melted. Once the butter is melted, add the sugar and increase the heat to medium. Stir the mixture vigorously until the butter and sugar are well combined.
STEP 2: For the next 5 minutes, continue stirring the mixture every 30 seconds to 1 minute. The texture will change from grainy to slightly separated. Pay attention to three key signs to know when it’s ready: the mixture should be bubbling, smoke should start to rise from the pot, and it should have a strong, nutty aroma. Once all three of these occur, immediately remove the saucepan from the heat and continue stirring until the mixture becomes smooth and the consistency of melted peanut butter.
STEP 3: Next, pour the mixture onto the parchment-lined tray quickly, spreading it to your desired thickness. Allow the toffee to cool completely before breaking it into pieces. If done correctly, the toffee will firm up and break easily into shards.
STEP 4: Once cooled, cover the toffee with another sheet of parchment paper. Using a rolling pin or meat mallet, gently smash the toffee into small, uneven pieces.
HOW TO MAKE THIS DESSERT
Step 1: Preheat your oven to 350°F. Line an 8x8-inch baking tray with parchment paper, allowing the edges to overhang slightly for easy removal once cooled.
Step 2: In a medium mixing bowl, combine the melted butter and sugar, stirring until well mixed. Add the egg, egg yolk, and vanilla bean paste, whisking until the mixture is smooth and fully combined.
Step 3: Add the flour and baking powder to the wet ingredients. Using a spatula, gently fold the dry ingredients into the wet mixture until a thick batter forms.
Step 4: Stir in the toffee bits, making sure they are evenly distributed throughout the batter.
Step 5: Pour the batter into the prepared baking tray and spread it into an even layer. Then, spoon small dollops of the peanut butter and strawberry jam mixture in rows across the top of the batter. Use a small spatula or knife to gently swirl the PB&J mixture into the batter, creating a marbled effect.
Step 6: Bake the blondies for 27-30 minutes, or until the top is golden brown and the edges are firm to the touch. Allow them to cool for about 30 minutes before removing them from the tray using the parchment paper.
Step 7: Once cooled, cut the blondies into 9 equal pieces and enjoy!
PEANUT BUTTER & JELLY TOFFEE BLONDIES
Get ready for a taste of nostalgia with these Peanut Butter and Jelly Toffee Blondies.
Ingredients
Instructions
- Line a tray with parchment paper.
- Melt the butter on medium low heat until completely melted. Add the sugar and crank up the heat to medium. Mix vigorously until combined.
- The next 5 minutes are crucial: every 30 seconds to 1 minute, stir mixture. It will start to go from being grainy to slightly separated. You need to rely on three things to know when its done - is it bubbly, is there smoke coming from the pot, and does it smell very nutty. The moment all three moments occur, take the saucepan off the stove and stir vigorously until the mixture resembles melted peanut butter.
- Pour the mixture on the parchment paper quickly and spread to the thickness you like. Allow to cool completely before smashing. If this was done right, it will break easily into toffee bits.
- Cover the poured mixture with a parchment sheet once cooled, and take a rolling pin or meat masher, and smash the toffee bits into small pieces.
- In a saucepan on medium heat, combine the strawberries and sugar until completely coated. Stir constantly. Once it starts to bubble, reduce heat to medium low and continue to stir for 5-10 minutes until a jammy texture starts to form. You can add a splash of water and some cornstarch to thicken it if desired.
- Take off the heat and allow to cool in the fridge.
- Preheat the oven to 350 degrees Fahrenheit. Line an 8x8 baking tray with parchment paper coming out on the sides (for easy pick up once cooled).
- In a medium mixing bowl, combine the melted butter and sugar and mix well. Next, add the egg and egg yolk and vanilla bean paste and whisk until well incorporated.
- Add the flour and baking powder, and using a spatula, fold in the dry ingredients into the wet mixture until the batter is formed.
- Stir in the toffee bits until they are well incorporated throughout the batter.
- Pour the batter into the baking tray and spread evenly. Place small dollops of the peanut butter and strawberry jam mixture on top of the batter in rows. Take a small spatula or knife and swirl the pb&j mixture into the batter.
- Bake for 27-30 minutes, or until the top is golden brown and the blondies are firm. Allow to cool for 30 minutes before taking out of the tray.
- Cut into 9 equal pieces, and enjoy!