One of the events that I sticks out to me from elementary school is taking a mandatory chess class in 2nd grade... another time that I remember vividly is from 4th grade. We had an assignment to write a step-by-step guide on how to make a peanut butter and jelly sandwich. The purpose was to teach the importance of details when writing out steps or directions.. That being said, I've pretty much always loved making the perfect pb&j since then.
Now that I'm getting... older... I need snacks a little more often, and preferably healthy snacks, but I'm not about to give up my pb&j's! This easy, no bake recipe is what quenches my cravings and really gets me through the day.
In this recipe, we use Strawberry White Zinfandel Wine Jam, but I've also used the Mixed Berry Cabernet Wine Jam... and let me tell you.. YES.
I've also used the Peanut Butter Americano Cinnamon Honey Peanut Butter for a lil' something extra.
Fun Fact: This recipe is actually Vegan & Gluten Free! (& I sometimes add a little protein powder in mine, too)
Enjoy and Happy Cooking,
Set Jam aside. In a large bowl combine peanut butter and maple syrup, microwave for 15-20 seconds, or until it's soft
Add in all remaining ingredients (minus the jam), make sure everything is well coated. Take about half of the mixture and spread it along an 8x8" baking pan lined with parchment paper. Press down firmly.
Spread enough jam over the granola mixture to fully cover it, not too thick of a layer. Take the second half of the granola mixture and press it on top firmly
Place in the freezer for one hour to set. Cut into bars and transfer to the fridge