Peanut Butter and Jelly Bars
Everyone's favorite sandwich turned into a delicious bar! A tasty gluten-free snack with a gooey raspberry jelly center and an oat, honey, and peanut butter crust.
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Servings: 9 bars
Equipment
- 8 by 8 baking dish
- food processor
- medium bowl
- spatula
Ingredients
- 1 cup oats
- ⅓ cup coconut oil melted
- ½ cup creamy peanut butter
- ¼ cup honey
- 1 egg
- 1 tsp vanilla extract
- ½ cup gluten-free flour (I used almond flour)
- ½ tsp baking powder
- ¼ tsp salt
- ¾ cup raspberry preserves or other fruit preserves of choice
Instructions
- Preheat oven 350°F.Spray baking dish with non stick cooking spray.
- Add oats to a food processor, pulse until oats are a fine, flour-like consistency.Pour into a clean bowl and set aside.
- Add peanut butter, coconut oil, and honey to the food processor. Pulse until mixed. Add eggs and vanilla, pulse again until combined. Add oat flour, almond flour, baking powder, and salt. Pulse until a dough forms.
- Spread half of the dough into the baking dish, smooth out with a spatula or your fingers.Evenly spread jelly over the dough mixture using a spatula. Sprinkle the remaining dough over top in small clumps.
- Bake 25-30 minutes or until golden. Cool completely before slicing and serving.
- Store in an airtight container at room temperature or in the refrigerator for 3-4 days.