Preheat the oven to 350° Fahrenheit. Grease a 9x13" baking dish and set aside.
Making The Dough
Use a large mixing bowl and cream butter, brown sugar, and granulated sugar with an electric mixer until creamy. About 1-2 minutes.
Crack 2 eggs and add 1 egg yolk into the dough and beat on medium speed. Add peanut butter and vanilla extract and continue to beat on medium speed until well combined. Reduce speed to low and spoon in self-rising flour. Mix until all of the ingredients have just combined.
Pour ⅔ of the dough into the baking sheet. Use a knife or cake spreader to distribute the dough evenly.
For The Filling
Add grape jelly into a small bowl and whisk untii the jelly is smooth.
Spoon the jelly on top of the dough and spread evenly.
Finishing the PJB Bars
Use a tablespoon or a spring-handled ice cream scoop to drop blobs of the remaining dough over the grape jelly. Use the back of a spoon to spread them slightly. The top layer doesn't have to cover the entire sheet. It will spread during the baking process.
*I used a classic grape jelly for this recipe but experiment with your favorite jams or preservers. We've made it with strawberry jam, blackberry preserve, and even tried it with sour cherry (delicious!). **This recipe was written and produced during the Covid19 pandemic. And temporary shortage of all purpose flour made me bake a lot with self-rising flour. If you don't have self-rising flour, you can substitute with: - 2 ½ cups of all purpose flour + 1 teaspoon baking powder + 1 teaspoon salt.