Gluten Free PB&J Bars
20Prep Time Minutes
80Total Time Minutes
8Number of Ingredients
PAM® Original No-Stick Cooking Spray
1-1/2 cups gluten free all-purpose flour (with rice flour)
1/2 teaspoon baking powder
1/2 teaspoon salt
1 Fleischmann's® Original-stick, softened
2/3 cup firmly packed brown sugar
1/4 cup Egg Beaters® Original
1/2 teaspoon vanilla extract
1 cup Peter Pan® Crunchy Peanut Butter
2/3 cup seedless strawberry jam, warmed
|% Daily Value|
|Total Fat||8 g||13%|
|Saturated Fat||2 g||8%|
|Dietary Fiber||1 g||5%|
|Vitamin A||188 iu||4%|
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 Beaters 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.