Low FODMAP Peanut Butter & Jelly Bars

Name: Low FODMAP Peanut Butter & Jelly Bars
Total time: 55 min
Ingredients: 2 ¾ cups (399 g) low FODMAP gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Baking Flour, plus extra for pan); 2 teaspoons salt; 1 teaspoon baking powder; (use gluten-free if following a gluten-free diet); 1/2 pound (226 g; 2 sticks) unsalted butter, (at room temperature, cut into pieces); 1 cup (198 g) sugar; ½ cup (107 g) firmly packed light brown sugar; 1 ¼ teaspoons pure vanilla extract; 3 large eggs, (at room temperature); 2 cups (512 g) smooth no-stir style peanut butter ((Skippy brand no-stir style recommended)); 1 1/2 cups (480 g) strawberry or raspberry jam, ( sweetened with sugar, not high fructose syrup; I like Smucker's Natural); 1/2 cup (73 g) salted peanuts, (coarsely chopped; optional)

www.fodmapeveryday.com

These GF Low FODMAP Peanut Butter & Jelly Bars combine your favorite sandwich flavors in a not-too-sweet bar. You can use almond butter, too!

View full recipe on www.fodmapeveryday.com

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Offset spatula
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Hand mixer
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Cooling rack
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Airtight container
Plastic wrap
Zip-top bag
Spoon

Ingredients

2 ¾ cups (399 g) low FODMAP gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Baking Flour, plus extra for pan)
2 teaspoons salt
1 teaspoon baking powder; (use gluten-free if following a gluten-free diet)
1/2 pound (226 g; 2 sticks) unsalted butter, (at room temperature, cut into pieces)
1 cup (198 g) sugar
½ cup (107 g) firmly packed light brown sugar
1 ¼ teaspoons pure vanilla extract
3 large eggs, (at room temperature)
2 cups (512 g) smooth no-stir style peanut butter ((Skippy brand no-stir style recommended))
1 1/2 cups (480 g) strawberry or raspberry jam, ( sweetened with sugar, not high fructose syrup; I like Smucker's Natural)
1/2 cup (73 g) salted peanuts, (coarsely chopped; optional)