I like to consider myself pretty decently disciplined when it comes to what I eat. EXCEPT when it comes to peanut butter and jelly. “I put that sh*t on everything” … gluten free bread, rice cakes, Glutino crackers, in oatmeal. In all honestly, I’ve never met a PB&J I didn’t like. These bars are quite addicting, so beware. You may find yourself shoveling a few in your mouth after a long day at work. The best part of this recipe may be up for debate. Some say it’s peanut butter (duh), but others, like myself, say the grape jelly! Grape will always be my all-time favorite. It’s the ultimate classic kid kind.
ALSO – while these babies are delicious straight out of the oven, they’re even better chilled – so keep them in the fridge… TRUST me. Plus the chilling will keep them from crumbling because you do need to consume every last crumb of the nutty crust!
These bars are sure to please this holiday season… especially with the kiddos! You’re guaranteed to become the “cool” aunt/uncle with these delicious little nuggets!
I’d like to thank Dana of the Minimalist Baker for this recipe inspiration.
+ 1 cup rolled oats
+ 1 cup pecans
+ 1/4 teaspoon sea salt
+ 2 tablespoons cane sugar
+ 4.5 tablespoons coconut oil, melted
+ 3/4 cup concord grape jelly ( I used Trader Joe’s Organic Concord Grape Jelly but if you really wanna feel like a kid and pretend sugar and calories don’t matter, feel free to go with the classic Welches Squeezable Grape 😉 )
+ 1/2 cup frozen mixed berries (including blueberries, blackberries, raspberries)
+ 2 tablespoons natural salted peanut butter
+ Preheat oven to 350.
+ Add oats, pecans, salt and sugar to the bowl of a food processor and pulse until fine meal consistency.
+ Transfer to a mixing bowl and add melted coconut oil. Stir and use your hands to incorporate until it looks like wet sand. Spread into 8×8 inch pan lined with parchment paper. Use your fingers to press down until crust is in an even layer.
+ Bake for 15 minutes or until crust is golden brown. Increase oven temp to 375 and bake for another 5-10 minutes.
+ While that’s baking, add jelly and frozen mixed berries to saucepan and heat over medium-low for 20 minutes or until hot and pourable. Set aside.
+ Remove crust from oven and add jelly/fruit mixture. Spread until even and dollop peanut butter all over in 1 teaspoon amounts.
+ Use a skewer or something similar to swirl the filling together.
+ Decrease oven temp to 350 and bake for 15 minutes, ensuring the top is bubbly and looking delicious.
+ Cut into squares and store in the fridge.
I see you eyeing those, Sawyer!