Gluten-Free Peanut Butter and Jelly Cookie Bars

 Hi Bakers,

It's safe to say that every time I make these cookies, I eat more than I intend to. They are that good and satisfying too. With a ton of peanut butter and a generous layer of jam, they always seem like the right snack anytime. In this version of the recipe, I decided to add some brown sugar to the base for a bit of caramel flavor and I really liked the richer taste. Of course, If you want to use all granulated sugar, these bars are still terrific. I like to use raspberry or strawberry jam to combine with the rich peanut butter cookie layer but feel free to use your favorite. O.K., maybe not mint jelly but any other flavor will work! This is a recipe that will disappear in an afternoon, so if you want to keep some for your mid-morning treat tomorrow try hiding some! Have fun making this stellar treat -Carolyn

Gluten-Free Peanut Butter and Jelly Cookie Bars

Adapted from Ina Garten’s recipe Peanut Butter and Jelly Bars

Dry Ingredients

2¾ cups Cup4Cup multipurpose flour

¼ cup oat flour

1½ teaspoons Koda Farms Sweet Rice Flour

1 teaspoon baking powder

1½ teaspoons salt

1/8 teaspoon xanthan gum

Wet ingredients

1 cup of butter, softened

1 cup granulated sugar

½ cup brown sugar, lightly packed

1 teaspoon vanilla extract

2 large eggs

1¾ cups plus 1 tablespoon creamy peanut butter

1½ cups seedless raspberry or other jam (You can use a pure fruit jam with no sugar added too)

⅔ cup chopped salted peanuts

Preheat the oven to 350 degrees. Grease or line a 9”x13” pan.

In a medium-sized bowl whisk dry ingredients together until well combined. Set aside.

In a large bowl, cream butter and sugars until well mixed and light-colored. Add eggs and vanilla and beat to combine. Add peanut butter and continue mixing for a few more minutes. Scrape down the bowl and mix again if needed.

Spread two-thirds of the dough into the bottom of a 9”x13” pan making a nice even layer. Distribute jam over the dough as evenly as possible, spreading with a flat spatula works well. Using the remaining one-third dough, dot the jam layer with small pieces. There will be bare spots, but the dough will spread when cooking and cover most of the jam. Sprinkle with chopped peanuts. Bake for about 45-50 minutes or until golden brown all over and the edges are firm. Run a knife around the edge of the bars when hot. Cool before cutting into squares. Store for longer periods in the refrigerator or freezer. Enjoy!