Gluten Free PB&J Bars
Minutes Prep Time: 20
Minutes Total Time: 80
Servings: 24
Difficulty: Intermediate
Minutes Prep Time: 20
Minutes Total Time: 80
Servings: 24
Difficulty: Intermediate
PAM® Original No-Stick Cooking Spray
1-1/2 cups Glutino® Gluten Free All-Purpose Flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 Fleischmann's® Original-stick, softened
2/3 cup firmly packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1 cup crunchy peanut butter
2/3 cup seedless strawberry jam, warmed
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 12 mg | 1% |
Carbohydrate | 21 g | 7% |
Cholesterol | 8 mg | 3% |
Total Fat | 9 g | 13% |
Iron | 2% | |
Calories | 173 kcal | 9% |
Sodium | 138 mg | 6% |
Protein | 4 g | 7% |
Saturated Fat | 2 g | 9% |
Sugars | 12 g | 1% |
Vitamin C | 0 |
Preheat oven to 350°F. Spray 8x8-inch baking dish with cooking spray. Combine flour, baking powder and salt in medium bowl; set aside.
Cream Fleischmann’s and sugar in large bowl with electric mixer on medium speed 1 to 2 minutes or until light and fluffy. Add egg and vanilla extract; mix until well blended. Mix in peanut butter. Gradually add flour mixture beating on low speed just until combined.
Press 2/3 of dough evenly into baking dish. Top with strawberry jam. Break remaining 1/3 of dough into small pieces by hand and sprinkle over jam.
Bake 35 to 40 minutes or until browned lightly. Cool on wire rack at least 1 hour. Cut into 24 bars.
Gluten Free PB&J Bars