GLUTEN-FREE PEANUT BUTTER AND JAM COOKIE BARS

Gluten-Free Peanut Butter and Jam Cookie Bars image

Grape jam sandwiched between peanut butter dough for delightful cookie bars - perfect for dessert.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h25m

Yield 24

Number Of Ingredients 13

Ingredients

1 1/4 cups gluten-free old-fashioned oats
1/2 cup white rice flour
1/2 cup almond flour
1/4 cup gluten-free oat flour
1/4 cup tapioca flour
1 teaspoon gluten-free baking powder
1/2 teaspoon baking soda
1 cup coarsely chopped salted peanuts
1/2 cup butter, softened
1/2 cup sugar
1/2 cup creamy peanut butter
2 eggs
1 jar (12 oz) gluten-free grape jam

Steps:

Heat oven to 350°F. Spray 13x9-inch pan with cooking spray (without flour).
In medium bowl, mix oats, flours, baking powder, baking soda and 3/4 cup of the peanuts with whisk; set aside. In large bowl, beat butter, sugar and peanut butter with electric mixer on medium speed until blended. Beat in eggs. Gradually add oat mixture, beating on low just until combined.
Press two-thirds (about 3 1/2 cups) of the dough in pan. Spread jam over crust. Drop heaping spoonfuls of remaining dough over jam. Sprinkle with remaining 1/4 cup peanuts.
Bake 25 to 30 minutes or until set and golden brown. Cool in pan on cooling rack 1 hour. Refrigerate 30 minutes. Cut into 6 rows by 4 rows. Store in refrigerator.

Nutrition Facts : Calories 220, Carbohydrate 24 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 12 g, TransFat 0 g