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PB&J Bars
Image by yummysmellsca
Adapted from Back in the Day Bakery Cookbook, sweet peanut butter dough is layered with tangy crabapple jam!
Makes 12
1 ½ cups oat flour
½ tsp baking soda
½ tsp baking powder
½ tbsp ground chia seeds
¼ cup flaked almonds
½ cup softened, salted butter
1/3 cup granulated sugar
1/3 cup light brown sugar
½ cup creamy peanut butter
2 large eggs
1 tbsp vanilla
6 oz jam (your favourite flavour)
Preheat the oven to 350° F and grease a 9” pan. Line pan with parchment, allowing the parchment to hang over the edges.
In a medium bowl, whisk together flour, baking soda, baking powder, chia and almonds. Set aside.
Cream together the butter, sugars and peanut butter until smooth.
Add eggs and vanilla, mixing well.
Slowly beat in the flour mixture until just combined.
Press 2/3 of the dough evenly into the bottom of the prepared baking pan.
Spread jam evenly over dough, then drop the remaining dough over the jam.
Bake for 35-45 minutes, until golden brown. The edges will be firm and the center should be just set.
Remove bars from oven and cool to room temperature before removing from the pan and slicing.
WhiskiesMasked
Image by YoAmes
whiskey for blind comparison test: A is Canadian Club; B is cheap whiskey with port added; C is cheap whiskey with nothing added
Maple-y.
Image by Soul Cookbook
Blogged @ Soul Cookbook.
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