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Whole Wheat PB&J Bars

Whole Wheat PB&J Bars

Chelsea Colbath
The flavors of childhood shine through in this simple, healthy snack.
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TOTAL TIME: 30 minutes

Ingredients
  

  • 1/4 cup room temperature coconut oil
  • 1/4 cup all-natural peanut butter the kind without added sugar or oil
  • 1/4 cup maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1 cup white whole wheat flour can sub all-purpose, if desired
  • 1 teaspoon baking powder
  • a pinch of salt

filling

  • 1/2 cup raspberry jam or other flavor of choice
  • 2 Tablespoons peanut butter
  • 1/4 cup raspberries or other fruit of choice chopped

Instructions
 

  • 1. Preheat oven to 350 degrees Fahrenheit. Line a loaf pan with parchment paper; set aside.
  • 2. Put coconut oil, peanut butter, honey, and vanilla into a mixing bowl, and stir well to combine. Add flour, baking powder, and salt, and stir. The mixture will be crumbly, but should hold together when pinched between your fingers.
  • 3. Divide the crumb mixture in half, and dump half of it into the loaf pan (if one half is slightly larger, use the larger half for the bottom layer). Use your hands to press the crumbs into a thin, even layer.
  • 4. Spread jam/jelly over the bottom crust, dollop on the 2 Tablespoons of peanut butter, and sprinkle with raspberries. Top with remaining crumbs, and press down gently to compress the bars.
  • 5. Bake for 30-35 minutes, or until golden and bubbly. Let bars cool completely until cutting into 8 squares and eating. Store leftovers in an airtight container for 3 days at room temperature, or 5 in the fridge.

Notes

This recipe yields a small batch, but can easily be doubled. Bake it in an 8-inch square pan for 35-40 minutes.