Minimalist Baker | Peanut Butter and Jelly Bars
This here is a humdinger of a recipe book.
Before I attempt to make peanut butter and jelly bars, first things first. This is an American recipe. In the UK, we call what they call jelly, jam. They call what we call jelly, jello. Jelly, the wobbly kind I'm thinking of, would make for a very different end game.
Are you addicted to Pip and Nut Coconut and Almond Butter yet? We gorge our way through two pots a week and when I learned that they’re now selling 1kg tubs of the stuff, I squealed.
It’s not pure nut butter and it’s probably the agave syrup and coconut that makes it so moorish. While I do try and avoid sugar in all its derivatives, I make an exception for Pip & Nut, for it is irresistible.
Where Minimalist Baker calls for Peanut Butter, I have substituted, or upgraded, if you will, to Pip and Nut Coconut and Almond Butter.
Over to Minimalist Baker for ingredients and instructions:
Ingredients
CRUST
1 cup (90 g) gluten free rolled oats
1 cup (112 g) raw almonds
1/4 tsp sea salt
2 Tbsp (24 g) coconut sugar
4 1/2 Tbsp (68 g) coconut oil, melted
FILLING
3/4 cup (300 g) strawberry jam (ensure vegan friendliness)
1/2 cup (80 g) frozen or fresh strawberries (or raspberries), chopped
2 Tbsp (32 g) natural salted creamy peanut butter
optional: 2 Tbsp (18 g) roasted salted peanuts, chopped
Nuts akimbo.
You need an espresso mug’s amount of peanuts. Funny story - I was having lunch with the editors of one of my favourite magazines, doing a schmooze and trying to make them think I was the best freelancer in the biz.
I spied this little mug and had to decide if I could sacrifice my reputation by stealing said mug. Because I would, for a mug with my name on it. But first I took a chance and laid on the charm with the waiter, asking him nicely if he might give it to me, seeing as it had my name on it and I adored it. Luckily, he was swayed by my charms.
Reputation intact, free Kimbo gift in Kimbo’s pocket.
Instructions
Preheat oven to 350 degrees F (176 C) and line an 8x8-inch baking dish with parchment paper.
Add oats, almonds, sea salt, and coconut sugar to a food processor or high speed blender and pulse into a fine meal, making sure no large pieces remain.
3. Transfer to a mixing bowl and add melted coconut oil. Stir with a spoon to incorporate, then use your hands to work the oil into the dry ingredients until the mixture resembles wet sand.
4. Spread the mixture into the baking dish and press down into an even layer with your fingers or a flat object (such as a drinking glass).
5. Bake for 15 minutes, then increase heat to 375 degrees F (190 C) and bake for 5 minutes more, or until the crust is fragrant and the edges are slightly golden brown.
6. In the meantime, add jam and strawberries to a small saucepan and warm over medium-low heat until hot and pourable - about 5-7 minutes. Remove from heat and set aside.
NB - don't burn your strawberries because you're too busy taking photos of the other stuff. Who would do that?
7. Once crust is slightly golden brown, remove from oven and immediately add strawberry jam. Use a spoon to spread into an even layer, then dollop on peanut butter in 1 teaspoon amounts.
It looks more impressive once you've swirled it.
8. Use the handle end of a spoon (or a chopstick) to gently swirl the two together. Top with crushed peanuts (optional).
9. Reduce oven heat to 350 degrees F and bake for another 12-17 minutes, or until the strawberry topping is warm and bubbly.
10. Remove squares from oven. Once cooled, gently lift bars from pan and slice.
Store leftovers in a well-sealed container at room temperature for 2 days, in the refrigerator for 3-4 days, or the freezer up to 1 month. Have a look at the Minimalist Baker website to see how good these look when baked by a pro.
Me? I find an antique fork and a few petals helps sell it.
Stupid dark plate, hiding the true beauty of this slice of deliciousness.