A soft peanut butter dough is layered with sweet raspberry jelly, chocolate cups, more jelly, and topped off with crumbled peanut butter dough before being baked to golden perfection.
Ingredients
- ⅓ cup salted creamy peanut butter add pinch of salt if using unsalted peanut butter
- ⅓ cup maple syrup
- ⅔ cup coconut oil
- ⅓ cup coconut sugar
- 2 tsp vanilla extract
- 1 ⅔ cup almond flour
- ⅓ cup coconut flour
- jelly of your choice
- 16 ea Peanut Butter and Jelly cups* 8 ea, 2-pack
Instructions
- Preheat oven to 350F and line a 8" x 8" pan with parchment paper.
- In a small saucepan, heat peanut butter, maple syrup, coconut oil, coconut sugar, vanilla extract over medium low until simmering. Continue stirring for 3-5 minutes, or until mixture starts to thicken.
- Remove from heat and mix in almond flour and coconut flour until combined.
- Using your hands or a spatula, press ⅔ of mixture into an even layer on the bottom of a parchment lined 8” x 8” baking pan.
- Spread a layer of jam over the top and layer 16 PB&J cups on top of the jelly. Spread another layer of jelly over the top of the 16 cups. If you don't have cups, you can substitute a layer of chocolate chips or your favorite chocolate bar.
- Crumble remaining 1/3 of dough evenly over the top, and use fingers to press lightly into jam to help crumble stick. Move to the oven and bake for 20 minutes at 350F, or until crumble begins to brown.
- Remove from oven and allow to cool completely before cutting into 16 squares. Enjoy!
Notes
*I used the PB&J cups from Theo Chocolate
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