PB & J Bars

Ingredients for the Crust & Toping:

1 cup of nut butter of choice (cashew & almond butter tastes best)

3/4 cup of Madhava coconut sugar

1/4 cup of Fourth & Heart ghee melted or Perfect Supplements coconut oil melted

1 large egg room temperature

1 3/4 cup of King Arthur 100% White Whole Wheat Flour

1/2 tsp sea salt

1/2 tsp baking powder

Ingredients for the Jelly Layer:

3/4 cup of jam/jelly of choice (raspberry or strawberry tastes best | you can find my recipe for homemade jam here)

Directions:

Take nut butter of choice and coconut sugar and mix until smooth and creamy. Add in coconut oil and egg in and mix until well combined. Add in baking powder, sea salt and flour 1/2 cup at a time until all the flour is incorporated. The dough is going to be crumbly. Press 3/4 of the dough into a 9x13 pan lined with parchment paper. Once dough is flattened out spread the jelly to the top of the crust. Once jelly is evenly spread crumble the remaining dough to the top. Bake at 350 degrees F for 20 minutes or until the dough is golden brown on top. 

Macros:

Notes:

All text & images © Copyright Kaili Mills for Measure Me Whole.

Shares are encouraged & greatly appreciated! Please feel free to share this recipe by sharing a link, not a screenshot.

Copy/pasting full recipe text to websites or social media is prohibited. You may share an excerpt and/or single photo, provided that full and clear credit is given to Measure Me Whole with a link back.