I may be one of the few kids who didn’t grow up on peanut butter and jelly sandwiches. There were no nut allergies in our house, we just never ate anything with peanut butter. As an adult, I go in phases where I enjoy it, and when I saw this recipe last week for Peanut Butter and Jelly Bars, I thought it would be a great way to get a taste of a PB&J. The recipe also looked simple enough that I could use my preferred nut-butter – Almond Butter with Flaxseeds, and my preferred jelly – Blackberry Preserves. Not only are there just a few ingredients for this recipe, it also requires minimal cooking and the refrigerator/freezer “bakes” them. However, like Gwyneth’s Vegetarian Chili, there are a few easy steps, but each requires a significant amount of time to pass from one to the next, making this a better recipe for a weekend. That said, the final result is a great snack and fun to make! The portion sizes are small – so I think it would be a great one to make for kids (with no nut allergies, of course). And for those of you who love chocolate and peanut butter- a drizzle of dark chocolate could make these amazing.
- I used Trader Joe’s Almond Butter with Roasted Flaxseeds (the flax adds some fiber)
- I used Whole Foods Light Maple Syrup (I used 1/2 cup, but I think 1/4 cup would be fine) – Amber Agave will probably work too
- I think 3 tbsp. of preserves is plenty – 1/4 cup seemed like too much
- After cutting into triangles, I took 2 pieces (1 square) – wrapped in saran wrap, and put all in a freezer bag to store. Scott and I agree they taste better frozen than refrigerated.