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3 Ingredient Peanut Butter and Jelly Bars

  • Author: Katja Heino

Scale

Ingredients

  • 1 cup peanut butter (or almond butter or cashew butter)
  • 1/2 cup coconut butter (I use THIS brand)
  • 1/4 cup  jam (I use THIS fruit-sweetened brand)
  • 2 tbsp water for thinning
  • optional: 1-2 pinches of salt and 1-2 tablespoons of maple syrup

Instructions

  1. Line the bottom of a 9×5 inch pan with one long piece of parchment paper, cut to fit across the bottom and long enough to run up the short sides several inches. Set aside.
  2. Scoop peanut butter into a mixing bowl. Set aside.
  3. In a double boiler (I use a glass bowl nested in a small cooking pot), melt coconut butter until smooth.  Add melted coconut butter to peanut butter and mix until creamy smooth. Add a pinch or two of salt if your peanut butter is unsalted OR if you just love salty and sweet flavors together. Add optional maple syrup, if desired. Using a spatula, transfer mixture into prepared pan and smooth out the top.
  4. In a small bowl, mix together jam and two tablespoons of water then drizzle jam over top of fudge mixture.  Drag and swirl a toothpick or sharp knife through jam to create a marble effect.
  5. Place in freezer to set for at least an hour. Slice frozen fudge into small squares with a sharp knife. Serve chilled.  Store in freezer. 

Notes

Be sure that all of your ingredients are room temperature as cold nut butter will make this recipe too thick to spread properly.