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6 Ingredient Peanut Butter and Jelly Bars

Soft and chewy oatmeal peanut butter bars, have a gooey sweet layer of strawberry jam in the centre. These bars are the perfect cure for your sweet tooth. This is a gluten free recipe that is quick, easy and only contains 6 ingredients.

Hun... What's for Dinner? | Peanut Butter & Jelly Bars- These soft and chewy oatmeal peanut butter bars, have a gooey sweet layer of strawberry jam in the centre.


Ever start baking only to realize you don't have enough flour to make that sinful recipe you were craving? Or maybe you've cut gluten out of your diet and are frustrated with dessert recipes on line? I'v. Then this 6 ingredient peanut butter and jelly bar recipe will be the answer to your problem. 

These are super simple to make and come together in a snap. If you use gluten free oats, this can also be a great gluten free snack. The kids absolutely loved these. Mr.B has been on a peanut butter and jelly kick lately, so he's in absolute heaven with these bars. These are soft and chewy and the jelly adds an awesome gooey sticky layer of sweetness. I'm thinking of making another batch, for a Tea Party I will be having next month. They are so quick to whip up, and would be a wonderful sweet treat to have with our tea.


Hun... What's for Dinner? | Peanut Butter & Jelly Bars- These soft and chewy oatmeal peanut butter bars, have a gooey sweet layer of strawberry jam in the centre.


Peanut Butter & Jelly Bars

1 C Kraft smooth peanut butter
2/3 C sugar
2 eggs
1/2 tsp baking powder
1 C quick cooking oats
1/2 C strawberry jam/jelly

Preheat oven to 350 degrees. Line a 9x9 baking dish with parchment paper.

In a large bowl mix together the peanut butter, sugar, baking powder, eggs, baking powder and oats; until a crumbly dough is formed. Press 2/3 of the dough into the bottom of the prepared baking dish. Spread the jam/jelly evenly over the dough, in the baking dish. Crumble remaining dough over jelly; evenly covering the jelly.

Bake for 20-22 minutes; until the tops begins to brown slightly. Cool completely. Remove from baking dish, but using the parchment paper as handles. Cut into bars. Store covered, in the fridge for up to 5 days (if they last that long!).


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