PB&J Bars

posted in Dessert

From the Kitchen of Lara Lyn Carter


  • 2 cups almond flour
  • 1/2 tsp. gluten free baking soda
  • 1/2 tsp. fine sea salt
  • 3 eggs
  • 1/2 cup natural peanut butter with no added sugar (I used Justins)
  • 1/4 cup coconut sugar
  • 1 tsp. vanilla
  • 1 9 oz. jar all natural fruit spread or homemade




Cream the eggs, peanut butter, coconut sugar, and vanilla together. Add the dry ingredients to the mixture and mix well. Spray a 8.5X11 baking dish with cooking spray and line the bottom of the pan with parchment paper. Pour the peanut butter mixture into the pan. Wet your hands slightly with water and press the mixture evenly into the bottom of the pan. Spoon the fruit spread onto the peanut butter mixture and spread it evenly across the top. Bake in a preheated 350 degree oven for 22-25 minutes. Cool completely before serving. You could add chopped peanuts to the top if desired.