Peanut Butter Blackberry Bars Recipe (2024)

Do you let the berries thaw or keep frozen? What if you use fresh berries? Will it be too runny?

Is there any particular benefit to using frozen berries here? Would fresh work with the same instructions?

I made these today and they were excellent. I did not have frozen berries, but I had a mixed berry jam and some fresh strawberries and blueberries. I added sugar to the fresh fruit and then layered it on top of a spread of the jam. They were wonderful. Next time, I think I would make it in a slightly bigger pan so that the crust might be a bit thinner. Thanks for another great recipe!

Like other commenters I think the sugar could be reduced a little bit, but otherwise it's really good and really easy to make ... even if you're watching the downfall of democracy while trying to throw it together.

Thank you for specifying that processed or natural nut butters work in this recipe.

Love this recipe— we’ve made it three times in the past few week. Last night we were out of frozen berries, so we used some leftover frozen overripe bananas instead. VERY GOOD substitution.

If you read the recipe it calls for 10 oz frozen berries. If the recipe wanted you to thaw the berries than it would have read 10 oz frozen berries, THAWED.

Add cup and a half of oats to topping.Add tbsp of pie thickener to fruitSea salt on top essentialUsed fresh blackberries Doubled recipe and baked in focaccia pan

I made this today using freshly ground unsweetened peanut butter, dark brown sugar and frozen mixed berries. My only deviation from the recipe was due to COVID pantry: I didn’t have quite enough AP flour so subbed whole wheat cake flour for half of the AP. Very yummy! The heavy, soft and chewy texture was very satisfying, much like a blondie. I was expecting them to be too sweet. But, they weren’t. I managed to get one before the contractor and his crew demolished them. None left.

i didnt use parchment, only greased up the pan. didn't have a problem with stickiness at all.

Used frozen strawberries and blueberries - worked great! It’s tough to tell when they’re done unfortunately. I would recommend a longer baking time

I did 1.5x the recipe for a 9x11 pan, because I don’t have a square one. Had to bake it for closer to an hour. Hi Worked out perfectly.Subbed Justin’s almond butter for the PB, and added about a half tablespoon of cinnamon to the batter- delicious! Would definitely try some lemon or orange zest in the berry/sugar mixture next time.

I used frozen blueberries and they were fantastic! I checked the bars at 40 minutes and the top was getting really browned. Based on previous reviews, I resisted the urge to take them out of the oven and instead placed a sheet of foil over the top and continued to bake for another 15 minutes. They were a delicious combination of textures and flavors. Not too sweet, with a nice crunch to the top and a jam like center.

Holy cow are these good! Followed as written. Easy recipe for a last minute desert if needed. Do line pan with parchment paper. Blackberries do need to be used frozen when mixed with sugar. During cooking blackberries thaw & mix with sugar so there is liquid when removed from oven. No parchment paper means liquid gets between peanut butter mixture and pan resulting in major sticking. Cooling turns blackberry/sugar liquid into a kind of jam consistency. Very addictive. Thanks Ms. Perry!

Made this but I didn’t have enough berries so instead I used chocolate chips. Everyone knows chocolate and peanut butter is win-win!

I use a 9 x 11 pan and works perfectly I made this several times with frozen blackberries then switched to blackberry preserves! We can’t get enough of this recipe!

I brought these to a Halloween party and had 3 people ask for the recipe. They were a hit!

One of my favorites of all time. Going to make them a third time this week.

These are rich and delicious. Used half blackberries and half blueberries (a little more than 10 oz as they seemed a little sparse in my 9x9 pan). I sprayed the pan with cooking spray and did not use parchment, which turned out fine (and I ate them right out of the pan!). Will definitely make again, maybe next time with a strawberry and rhubarb.

These were good and easy to make, but I don't know that I'd necessarily make them again, as they were rather heavy; I made mine with fresh blackberries.

I used a 9" pan as it was a lot of dough. I think there's too much butter as I found it seeped under the parchment. I also thought the time was off. I baked mine 40 minutes and it was overdone, which made the peanut butter bitter.

This was great. Don't let negative reviews scare you off. The only change I will make next time is to mash my blackberries a bit with the sugar b4 adding. Mine were huge and did not break down during cooking. Maybe ill even cook them down a bit to get them more jammy. I did not know peanut butter shortbread was a thing - I would even make it without the fruit it was so good.

Tried to make these healthy enough for a breakfast bar. All natural peanut butter, no extra sugar on berries, whole wheat flour. Everyone liked them.

Be sure to use room temp peanut butter for ease of mixing. I made with frozen black raspberries from our garden. These aren't terribly juicy and don't run all over the place like some frozen berries, so you get less of a jam and more of a fruit effect. YUM!

Substituted oats for part of the flour and these were fantastic!! I used almond butter and mixed frozen berries. Very yummy!!

Why would you butter the pan and then use parchment OVER the buttered pan? Seems redundant.

These were good. Everybody liked.

I used 1 lb. pie cherries, carmelized with 1 cup of sugar for the filling. I took the bars to a volunteer work party, received rave reviews!

My frozen blackberries come in a zip top bag. Since this recipe uses the whole bag, I add the 1/4 cup sugar to the berries in the bag, seal and shake. One less bowl to wash!

simple and tasty, what more could you ask for.