Peanut Butter and Jam (definitely not jelly) was my default lunch as a kid. I hate sandwiches, unless they are toasted like my Focaccia Breakfast Sandwiches, but I could tolerate a peanut butter and jam sandwich. Or, when I was really trying to notch up the sugar, a peanut butter and fluff sandwich, which is really dessert disguised as something resembling a sandwich. And really, so is a peanut butter and jam sandwich, which is why it’s not hard to turn that beloved flavour combination into a delicious bar cookie in these Gluten Free Peanut Butter Raspberry Bars.
After the rave reviews I got from my crew mates on these Gluten Free Peanut Butter and Chocolate Blondies, I thought, why not stick with gluten free for the softer, less dense texture when developing these? I also happened to have a jar of processed peanut butter that was purchased by one of my teenagers on a helpful-that-ended-up-being-unhelpful trip to the shops. Gone are the days when I would happily inhale a jar of heavily processed peanut butter; these days I prefer unsweetened natural peanut butter. However, the smooth, creamy jars do tend to work better in recipes like this — they’re much more predictable. These bars are also incredibly easy to make dairy free: simply use Nuttelex or your preferred dairy-free butter in place of regular butter. The peanut butter provides most of the flavour, so it can handle a swap of the butter.
Having sorted the peanut butter, I wanted jam, but not a sickly sweet store-bought jam. I happened to have a big bag of frozen raspberries after another purchasing mishap where my partner came home with frozen berries instead of the freeze-dried ones I needed to make these White Chocolate and Raspberry Cookies. You certainly can use store-bought jam for this recipe; however, the quick jam made from frozen or fresh berries is lighter and fresher and takes very little effort or time to put together. I think it’s worth the extra effort to stop the bars becoming too sweet.
If you love the classic jam and peanut butter combo, you’ll love these. If you’re on the fence, give them a go. The homemade jam elevates the experience, and if you really aren’t convinced, swap the jam for milk chocolate chunks and call it a day. Between you and me, my daughter is not a fan and insisted I do exactly that for a portion of the tray I baked while creating this recipe.
Worth Making?
Yes – if you love the classic peanut butter and jam combination but want something that feels a little more grown up.
Yes – because the quick homemade raspberry filling is brighter and fresher than jarred jam, and only takes a few extra minutes.
Yes – if you’re looking for a gluten-free and dairy free cookie bar.
Skip it – if you’re after a crisp, buttery biscuit. These are soft, chewy and generously jammy.
Skip it – if you’re not a peanut butter fan. It’s the star of the show here, with the raspberries playing the perfect supporting role.
Gluten Free Peanut Butter Raspberry Bars
Ingredients
- 170 grams Softened butter (or Nuttelex if making dairy free)
- 180 grams smooth peanut butter
- 70 grams caster sugar
- 180 grams brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 260 grams gluten-free plain flour (with xanthan gum)
- 50 grams almond meal
- 1/2 tsp baking soda
- 1 tsp baking powder
- 3/4 tsp sea salt
Raspberry Filling
- 350 grams frozen or fresh raspberries
- 60 grams caster sugar (adjust to taste)
- 2 tsp fresh lemon juice
- 2 tsp cornflour
- 2 tsp water
Instructions
- Heat the oven to 175°C fan.Line a 20 x 30cm slice tin with baking paper.
- Beat together the butter or nuttelex, peanut butter and both sugars until smooth and creamy.
- Beat in the eggs one at a time, followed by the vanilla.
- Fold in the gluten-free flour, almond meal, baking powder, bicarbonate of soda and salt until just combined.
- Press about two-thirds of the dough into the prepared tin.
- Spread the cooled raspberry filling evenly over the base, leaving about a 1cm border around the edge.
- Crumble the remaining dough over the top. It doesn’t need to completely cover the raspberry layer.
- Sprinkle over the chopped peanuts if using. Bake for 30–35 minutes, until lightly golden around the edges and just set in the centre.
- If using, sprinkle lightly with flaky sea salt while still warm.Cool completely in the tin before slicing into bars.
Raspberry Filling
- Add the raspberries, sugar, lemon juice and salt to a small saucepan.
- Cook over medium heat for 6–8 minutes, stirring occasionally, until the berries have broken down.
- Mix the cornflour with the water to form a slurry.
- Stir into the berries and cook for another 1–2 minutes until thick enough that it slowly falls from a spoon rather than running. Cool completely before using.
Make it your own way
- Swap the raspberries for blackberries or mixed berries.
- Use purchased jam if you can’t be bothered making it.
- Stir 75g dairy-free dark chocolate chunks or milk chocolate (if not going dairy free) into the dough for a chocolate-peanut variation.
- Add ½ teaspoon of cinnamon to the dough for a subtle warmth.
- Top with chopped peanuts for extra crunch.
- Use crunchy peanut butter instead of smooth if you like a little more texture in every bite.
