These Half Baked Peanut butter & Jelly Bars are such a perfect healthy sweet treat! Kids and adults love them. They are so ridiculously soft and just melt in your mouth. They also meet a lot of dietary needs, as they are gluten free, grain free, dairy free, and refined sugar free. If you need a visual on how to make these, check out my Instagram post below!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
If you like the sound of this recipe, be sure to try my No Bake “Unstuffed” Date Squares as well.
What You Will Need
For the bottom layer:
- 1 large organic egg
- 1/3 cup peanut butter – I used the Prozis Collagen Peanut Butter. You can use the discount code KATIE10 on their site!
- 1 tsp vanilla extract
- 2 tbsp organic maple syrup
- 1 cup organic almond flour
- 1/4 tsp salt
- 1 tsp baking powder
Top layer:
- 1/3 cup jam of choice – I use the Chia Smash chia jam. The ingredients are soooo clean!
How To Make Them
- Preheat your oven to 350°F. Line a standard 9×5 loaf pan with parchment paper.
- In a small mixing bowl, whisk together the egg, peanut butter, maple syrup, and vanilla extract. Then add in the almond flour, salt, and baking powder. Mix until fully incorporated.
- Spread the cookie layer evenly in the bottom of the pan and bake for 10 minutes. Allow to cool completely.
- Evenly spread the jam on top of the cooled cookie layer and drizzle on additional peanut butter if desired.
- Chill in fridge to set. Cut into 7 bars & enjoy! You could also cut these into smaller squares if you’d like smaller servings!
How To Store Leftovers
Store your leftovers covered in an air tight container in the fridge for up to 7 days. They keep so well!
Check Me Out On Social Media!
I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
Half Baked Peanut Butter & Jelly Bars
Ingredients
For the Bottom Layer
For the Top Layer
Instructions
-
Preheat your oven to 350°F. Line a standard 9x5 loaf pan with parchment paper.
-
In a small mixing bowl, whisk together the egg, peanut butter, maple syrup, and vanilla extract. Then add in the almond flour, salt, and baking powder. Mix until fully incorporated.
- Spread the cookie layer evenly in the bottom of the pan and bake for 10 minutes. Allow to cool completely.
- Evenly spread the jam on top of the cooled cookie layer and drizzle on additional peanut butter if desired.
Servings 7
- Amount Per Serving
- Calories 203kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 2.1g11%
- Cholesterol 30.7mg11%
- Sodium 153.4mg7%
- Total Carbohydrate 12.6g5%
- Dietary Fiber 14.4g58%
- Sugars 7.2g
- Protein 7.3g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate. It will vary on the size of your dates and how much granola butter/chocolate you use.
