½cup ofShortbread Base Mixture(depends on how much crumble you want)
For the Shortbread Base:
Line an 8" brownie pan with parchment paper both ways and set aside.
Stir together the dry ingredients in a large mixing bowl.
In a microwave-safe bowl, add the coconut butter and agave and microwave at 20-second intervals, stirring between each one, until smooth and runny.
Stir in butter extract and pour over dry ingredients. Stir until combined/moistened. Reserve 1/2 cup of this mixture by packing it into a measuring cup. Scoop the rest into the prepared pan and flatten. Refrigerate while you make the filling.
For the Peanut Butter Filling, Jelly Layer, and Crumble:
Add the protein powder to a medium-sized mixing bowl.
In a separate bowl, stir together the agave/honey/maple syrup, molasses and peanut butter. Pour over the protein powder and fold with a rubber spatula. Mixture is ready when it can form into a dough ball. Scoop this onto the crust and flatten.
Spread the jam over the peanut butter layer.
Put the reserved crust mixture in a clean bowl and crumble it with your fingers, sprinkle evenly over the jam. Refrigerate for at least 2 hours then slice and serve!
*The oats should yield 1½ cups after blending.
Healthy Peanut Butter and Jelly Shortbread Bars
Amount Per Serving (1 serving)
Calories 270Calories from Fat 72
% Daily Value*
Saturated Fat 4g25%
* Percent Daily Values are based on a 2000 calorie diet.