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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

Ingredients

  • 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

Instructions

  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