The Boy has recently fallen back in love with peanut butter and jelly (PB&J) Yes, we Brits call it jam and it tastes a bit different over here but the principle is still the same. What ever you call it, the strawberry or raspberry varieties work best inside these delicious little beauties.
Peanut butter and jelly bars are essentially peanut butter flapjacks with a thick layer of jam in the middle. It makes a boring slice of flapjack really awesome. Once you try a slice, you will never want to eat a plain flapjack ever again.
The best thing about PB&J bars is that they’re so easy to make. They don’t take long to put together and they taste best straight from the oven. It’s a shame they taste best this way because it’s not hard to eat the whole tray. Yes, I ate several trays as I was perfecting this recipe. Each one was more jam filled than the last until eventually, they were perfect.
Needless to say that PB&J bars really are one of my best creations, ever! We can’t get enough of them and I’m baking them in place of our usual breakfast flapjacks every few days. They are just so handy for shoving in school or work bags and I have a tub full of them for snacking on my desk.
- 150g butter
- 6 tablespoons runny honey
- 2 tablespoons black treacle or mollasses
- 50g coconut oil
- 150g crunchy peanut butter
- 500g oats
- 8 tablespoons of jam (we used strawberry)
- in a large pan melt the butter, honey, black treacle, coconut oil and peanut butter
- once melted, remove from the heat and stir in the oats until they are completely coated
- pour half the mixture onto a baking tray lined with greaseproof paper and pack it down with the back of a spoon
- spread the jam in a thick layer leaving a small gap near the edges so the jam doesn't leak out
- pour the rest of the oat mixture on the top of the jam layer and pack it down again
- bake in a preheated oven at 170 for 40-50 minutes until golden brown
- remove from the oven and leave to cool completely
- cut into 1"x3" slices