Peanut Butter and Jelly Snack Bars

Steps

1. 1

   Preheat oven to 175°C (176 C) and line an 8x8-inch baking dish with parchment paper.

2. 2

   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. 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. 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. 5

   Bake for 15 minutes. Then increase heat to 190°C (190 C) and bake for 5 minutes more, or until the crust is fragrant and the edges are slightly golden brown.

6. 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.

7. 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.

8. 8

   Use the handle end of a spoon (or a chopstick) to gently swirl the two together. Top with crushed peanuts (optional).

9. 9

   Reduce oven heat to 175°C (176 C) and bake for another 12-17 minutes or until the strawberry topping is warm and bubbly.

10. 10

    Remove squares from oven and let cool completely - 2-3 hours. Once cooled, gently lift bars from pan and slice into 9 even squares, or 10 bars (amounts as original recipe is written // adjust if altering batch size).

11. 11

    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.