Peanut Butter and Jam Squares
These delicious peanut butter and jam squares require just 10 ingredients and will take you back to childhood.
Servings: 16 squares
Ingredients
- 1 1/4 C oats
- 1 3/4 C all purpose flour
- 1 tsp baking soda
- 1/2 tsp Salt
- 3/4 C peanut butter
- 1/4 C coconut oil
- 1/4 C honey / maple syrup
- 2 tbsp milk
- 1/2 tsp vanilla
- 1 C jam
Instructions
- Preheat your oven to 180C and line a 24cm/8inch baking tin with baking paper.
- Blend your oats into a fine flour using a food processor, blender or miller.
- Add oat flour, flour, baking soda and salt to the bowl of a stand mixer, set aside.
- Melt coconut oil in a pan along with peanut butter and maple syrup (or honey if you’re using that instead).
- Add melted mixture to the dry ingredients. Add in the vanilla and milk and mix using the paddle attachment until fully combined.
- Remove 1 cup of your cookie mixture and set aside for the crumble.
- Press the remaining peanut butter cookie mixture into your baking tin. I use a smooth glass to roll over the mixture to pack it in tightly and create a level surface.
- Bake for 8 minutes.
- Remove from oven and let cool for 5 minutes.
- Spoon your cup of jam over the par-baked peanut butter cookie mixture. Crumble the dough you set aside earlier over the jam. You can crumble it into big pieces.
- Bake for another 10 minutes.
- Remove from the oven and let cool completely before cutting into 16 squares.
- Store in an airtight container for up to 4 days.
Notes
Use baking paper to line the tin, not just a baking spray. As these are very delicate bars, baking paper helps you lift them out the tin to cut them into squares without them breaking apart. Use a peanut butter that has no added sugar/sweetener. The jam is already sweet, and you want to avoid a sickly sweet bar. You can use either maple syrup / honey for the liquid sweetener (same quantity – ¼ Cup total). They both work. You can use any milk. I used almond, but it makes little difference what you use, so use whatever you have on hand/prefer.