Not since Romeo and Juliet have two unlikely players come together to create such beauty. Oh, Peanut Butter and Jelly, how do I count the ways? Here’s a baked bar that incorporates the two; it’s like beautiful music dude.

Dry Stuff

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoons salt

Wet Stuff

1/2 Cup (1 stick) soy butter, at room temperature
3/4 cup (white) vegan sugar
1/2 teaspoon vanilla extract
3 TBS of Ground Flax Mixed with 4 TBS Water

Other Stuff

1 Cup creamy peanut butter
3/4 to 1 cup of your favorite jam

Preheat your oven to 350 degrees. Sift your dry stuff (A) Mix your wet stuff. (B) Add the peanut butter to wet stuff until you reach a mousse-like consistency. (C) Add your dry stuff to the wet stuff and PB mixture (the dough should be stiff). (D) Lay 3/4 of your dough into an 8 X 8 pan lined with greased parchment paper. (E) Pour your jam onto the top of the dough (F) Spread remaining mixture of on top. Bake at 350 degrees for 35 minutes or until golden brown.

3 Comments

1. 
   Comment by

   Sam C

   on March 30, 2010 at 3:14 pm #

   Soooo glad I bought jam yesterday.

2. 
   Comment by

   dining room tables

   on March 30, 2010 at 9:57 pm #

   Wow! I thought my jams would be in the fridge for many months! Nice recipe!

3. 
   Comment by

   Jakem

   on March 31, 2010 at 12:40 am #

   I say screw the jam.

   Bake the PB mix.

   Melt some dark chocolate chips over low heat. Stir in some soy milk until it’s smooth and before it scorches. Then put that in the fridge.

   Probably not good for you, but definitely a great way to get my munch on.