Dairy Free,  Dessert,  Gluten Free,  Recipe,  Snacks,  Vegan,  Vegetarian

Raspberry Chocolate Chip Crunchy PB&J Bars (Vegan+GF)

Peanut Butter Jelly Time! Peanut Butter Jelly! Peanut Butter Jelly Time……

Are you guys as happy it’s the weekend as I am? At least tell me you’re ready for something super killer deliciously awesome because this one just couldn’t wait for a weekday. Definitely a weekend treat.

I’m also excited that it’s Valentine’s Day this weekend because I’ve been loving the pink theme on my Instagram. It’s a bit of a cliché holiday, I know, but I like to have fun with it.

So, going along with the theme I had the inspiration for these cookie bars with raspberry jelly and peanut butter and chocolate. PB&J is maybe not the most romantic of flavors but I’m personally a sucker for comfort foods. Add in some chocolate and these are a treat that would win my heart.

So these were initially going to be just plain pb&j bars but I was doing some other baking when I made these. There was chocolate sitting around because I happened to be making some chocolate chip cookies as well. 

While making the two things side by side and I realized that the chocolate was destined to be with PB&J. Like, I think I might start putting chocolate chips on sandwiches. Why is that not a thing, people?

Okay, so maybe putting chocolate on sandwiches that are already pushing the line between lunch and dessert is a bit of a stretch, but I’m just gonna tell you that it’s really working on these bars. Oh, and before the chocolate happened I had already opted to add crunchy peanut butter over creamy and realized that these needed extra peanuts too.

So what we’ve got here is a treat that will have you completely addicted with one nibble. I dare to just eat one. Hey, it’s the weekend. Live a little!

Raspberry Chocolate Chip Crunchy PB&J Bars (Vegan+GF)

If you're a fan of a classic pb&j then these just might become your new favorite treat.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 15 -16 bars


  • 1/2 cup (1 stick) vegan butter
  • 1/2 cup organic cane sugar
  • 2 tablespoons unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup brown rice flour
  • 1/4 cup arrowroot starch (or cornstarch)
  • 1/2 cup natural, crunchy peanut butter
  • 1/2 cup peanuts (I prefer roasted) roughly chopped
  • 1/2 cup raspberry or strawberry all-fruit jelly
  • 2/3 cup dairy-free semi-sweet chocolate chips
  • 1 cup gluten free old fashioned oats


  1. Pre-heat oven to 350 degrees F (180 C) and grease an 8x8 or 11x7 inch glass pan with oil. Cream butter and sugars together. Add milk, salt, baking powder, vanilla, and peanut butter, then beat until smooth. Add the starch and flours and mix just until combined. Add the chocolate chips and peanuts and mix evenly.

  2. Press about 1/2 of the dough into prepared pan and bake for 15 minutes until edges and top are just beginning to brown. Remove from oven and leave for about 5 minutes to cool. Spread jelly over bars in an even layer then top with crumbles of remaining dough. Return to oven and bake for 20 - 25 minutes until top is golden. Remove and cool completely then cut into squares


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