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1 1/2 cups all purpose gluten-free flour (I prefer King Arthur’s)
1/2 teaspoon baking powder
3/4 cup smooth peanut butter
3/4 cup light brown sugar
1/2 cup Smart Balance Light butter, softened
1/4 c Egg Beaters
1/4 tsp salt
1 teaspoon gluten-free vanilla extract
3/4 cup strawberry jam (or your favorite flavor)
2/3 cup coarsely chopped honey-roasted peanuts


1. Preheat oven to 350°F. Line a metal baking pan with aluminum foil (be sure to leave some overhang in order to pull the bars out after baking). Coat foil with nonstick spray. Set aside.
2. Combine flour, baking powder, and salt in small bowl.
3. In a separate large bowl, beat peanut butter, sugar, and butter in large bowl until smooth. Add egg and vanilla and continue to beat on low until well combined and smooth.
4. Add flour mixture.  Beat on low until just mixed. Transfer half of dough to prepared pan. Place remaining dough in freezer for about 15 minutes.
5. Using your fingertips, press dough evenly into bottom of pan. Spread jelly over peanut butter in an even layer.
6. Remove dough from freezer and break into crumbles (grape-sized pieces) and scatter over jelly layer. 
7. Sprinkle with honey roasted peanut pieces.
8. Bake for 30 minutes, or until golden brown. Cool completely in pan on top of cooling rack.
9. Using foil overhang to help, lift bars from pan. Gently peel foil from edges. Cut into 20 squares. 
Yields 20 servings, serving size 1 bar
6 points on Weight Watchers Points+ System
I am in no way affiliated with Weight Watchers.
Recipe modified from