Almond Butter and Jelly Bars (Vegan + Gluten-Free)

Is there anything more nostalgic than a peanut butter and jelly sandwich? That classic combo of creamy nut butter and sweet, jammy fruit never gets old. These bars are my way of capturing all of that PB&J goodness without actually making a sandwich!

If you've made my blueberry crumble bars, the oat-almond crumble here will feel familiar. The difference is the almond butter. I stirred it right into the crust and crumble, added an entire almond butter layer in the middle, and used one full batch of my raspberry chia jam for the filling. Trust me, it works!

What I especially love is how versatile they are. They're sweet enough for dessert but they also work wonderfully for breakfast, an afterschool snack or a lunchbox option in place of a sandwich. In fact, one of my kids never packs a sandwich but LOVES these. We have truly been loving them for breakfast, snacks, dessert, all of it!

The Secret to Clean-Cut Almond Butter and Jelly Bars

Crumble bars have one downside - they love to crumble when you slice them. My fix? Freeze the whole pan before slicing.

Once the bars come out of the oven, let the pan cool briefly, then put the entire baking dish directly into the freezer. Let the bars freeze until firm, then lift them out using the parchment and slice. Once frozen, they cut so much more cleanly and don't crumble nearly as much. It truly makes a difference!

Ingredient Notes

• Raw creamy almond butter: This is what sets these bars apart from my blueberry crumble bars, and it shows up twice - a few tablespoons in the crust and crumble, plus a full cup for the creamy middle layer. I tested these with raw creamy almond butter, specifically the unsalted one from Trader Joe's (not sponsored), or use my homemade raw creamy almond butter recipe. If using store-bought, a new jar works best, and be sure to stir it very well before measuring so it's smooth, spreadable and the oils have been evenly incorporated.
• Raspberry chia jam: One full batch of my raspberry chia jam fills these bars perfectly! Plan ahead and make it at least 6 hours before you assemble the bars so it has time to thicken. If you're short on time, Smash Foods Superfood Fruit Spread is a store-bought chia jam option that is refined sugar-free with no added sugar, so it works in place of the homemade chia jam too.

How to Make Almond Butter and Jelly Bars

These bars come together in three layers, and the crust and crumble are made from one bowl of mixture. Here's what to know at each stage (exact quantities, temperatures and times are in the recipe card below).

The crust and crumble. Stir the dry ingredients together, then add the wet ingredients and mix until everything is evenly moistened with no dry, floury spots. Press about two-thirds of the mixture into your parchment-lined pan.

My trick: lay a second piece of parchment on top and press with the bottom of a glass or measuring cup so you get one firm, even layer. Pressing firmly is what keeps the bottom from crumbling later! The rest of the mixture hangs out in the fridge until it's time to crumble it over the top.

The almond butter layer. Stir the almond butter, maple syrup and salt together vigorously for about 30 seconds until the mixture thickens up, then spread it over the crust. Don't skip that pinch of salt - it's needed here to balance the sweetness of the maple syrup and the jam and it helps it thicken up properly!

The jam and crumble topping. Spread the raspberry chia jam over the almond butter layer, then use your fingers to crumble the reserved mixture evenly over the jam. Bake until the crumble topping is lightly golden.

Freeze, slice and enjoy! Let the pan cool slightly, then into the freezer it goes until the bars are firm. Lift them out using the parchment, slice into squares, and dig in!

A Few Notes...

I tested these bars with raw creamy almond butter, not peanut butter. Peanut butter could likely be substituted if you prefer it, but I have not tested that variation, so results may vary. Please let me know how it goes if you try it!

A quick note for my nut-free friends: swapping the almond butter for a seed butter would not make this recipe nut-free, because the crust and crumble are made with almond flour. Replacing the almond flour as well could change the results, so I don't recommend it for this recipe as written. If I develop a nut-free version, I'll be sure to share it!

I like to keep these in the refrigerator and eat them cold straight from the fridge, and they store beautifully in the freezer too.