When I say that these Healthy PB&J Bars might be my favorite recipe ever, I'm not joking. It's been a minute since Sam has been quite this excited about a dessert, and he's been begging for a batch of these weekly!
I can't gatekeep this recipe from y'all any longer, because you simply need to give them a go. 
First, you'll start with a super simple shortbread crust made from almond flour, coconut oil and salt. This makes the perfect simple but buttery and delicious base for these bars and only takes 15 minutes to whip up. Plus it's gluten free so everyone can enjoy!
Next is the PB fudge layer made from peanut butter, coconut oil, maple syrup and vanilla extract. When looking for peanut butter, I always encourage you to check out the ingredients as so many brands these days will add unnecessary oils and sugars that we just don't need.
I've been loving the organic creamy peanut butter from Whole Foods because it's a great deal for a large jar!
Mix together the fudge and pour on top of your shortbread crust. Now comes the best part - the jelly. You can use any type of jelly or jam you love best, but I always go for the Crofter's Just Fruit Spread as it's super tasty and just uses the sweetness of fruit without any added sugar. 
Add a few blobs of jelly and swirl with a knife before sprinkling the top with a layer of peanuts and a sprinkle of flaky salt.
Place the bars in the freezer to set up before cutting into bars. I always like to store the extras in the freezer (because the denser the better in my opinion), but you can always keep these in the fridge as well.
This classic childhood flavor combo simply cannot be beat, and I hope y'all love these bars as much as we have!
- 1 cup almond flour
- 2 tbsp melted coconut oil
- flaky sea salt
- jam or jelly of choice - I love Crofter's Just Fruit Spread
- Unroasted, unsalted peanuts to top
PB Fudge Layer
- 1 cup natural peanut butter, unsalted
- 1/4 cup melted coconut oil
- 2 tbsp maple syrup
- 1 tsp vanilla extract
Directions
- Preheat oven to 350 degrees. Line a loaf tin with parchment paper, and set aside.
- To a bowl, add almond flour, 2 tbsp of coconut oil and a pinch of salt. Mix together.
- Add mixture to your parchment-lined baking tin and use your fingers to press into an even layer.
- Bake for 12 minutes.
- Meanwhile make the peanut butter fudge by mixing together peanut butter, coconut oil, maple syrup and vanilla extract.
- When crust is finished, allow to cool before topping with fudge. Smooth into an even layer.
- Spoon on several blobs of jelly or jam, and use a knife to swirl.
- Top with a layer of peanuts, and sprinkle with flaky salt.
- Place the tin in the freezer for at least 2 hours to set up.
- Slice into 8 bars, and enjoy! Store the extras in the freezer or fridge.
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