Was there anything better than opening your school lunch to find a PB&J sandwich in it? For me, there really wasn’t. To this day, PB&J is one of my favorite combos that I really never get tired of. I turned those childhood flavors into these pb & j bars, which are like a grown-up take on a kid’s classic.
Making PB & J Bars
There are three components to these bars. First, the base, which is a gluten free, vegan, shortbread cookie base. You can literally eat it on its own because it’s delicious- and quick and easy to boot. It’s a mix of almond flour, coconut flour, maple syrup, and a little oil. Mix, press, and bake to set.
Next is the jam layer- the J of pb and j bars. You can totally use store bought jam if you don’t feel like making your own, but making your own is truly simple. It’s also better for you, since you can regulate how much sugar goes into the jam. My homemade jam is just three ingredients – berries, sugar, and lemon juice. Just stew it all together until you have a thick jam and let it cool. You can store it in the fridge and enjoy for days to come.
Lastly, the peanut butter cooke crumble. It’s so easy, so tasty, and you’ll literally want to eat it by itself. Just mix peanut butter with some maple syrup, almond flour, and baking powder. Crumble it over the jam layer and bake, and voila! You’ve got some delicious PB & J bars that are gluten free, vegan, can be made paleo, and can easily be modified.
Storage and Variations
I make these in a 9×5 loaf pan for a small batch, and cut it into 10 bars. They’re 7 WW SP each, and perfect for folks with dietary restrictions. Store in the fridge in an airtight container for up to 3 days.
You can also mix these up a number of ways. First, you can substitute almond butter in your top layer for an almond crumble. You may just need to add a little more almond flour if your almond butter is runny.
You can also change the jam inside. I’ve made strawberry and blackberry jam and both work great in this bar (follow the same process as making raspberry jam).
Healthy PB & J Bars
- Mixing Bowls
- 9×5 Pan
- 1 1/2 cup Almond flour blanched, fine
- 2 tsp coconut flour
- 2 tbsp coconut oil melted
- 2 tbsp maple syrup
- 1 6 oz package raspberries cleaned drained and patted down w towel
- 3 tbsp sugar
- 1.5 tbsp lemon juice
- 1/4 cup pb
- 1 tbsp and 1 tsp maple syrup
- 3 tbsp almond flour
- 1/2 tsp baking powder
- Make your jam. Combine raspberry (or fruit of choice) layer ingredients, cook on medium high heat until it boils. Mash raspberries with potato masher or fork, then reduce to simmer and simmer for 20 min, until mixture has thickened and reduced. Put in fridge to cool.
- Preheat oven to 350F.
- Combine peanut butter, almond flour, baking powder, maple and stir until fully combined. Mixture should be relatively dry.
- Remove shortbread layer from oven, spread even layer of raspberry jam on top.
- Crumble peanut butter cookie layer over raspberry layer, bake for an additional 12-14 min
- Let cool completely before cutting and enjoy!