Peanut Butter and Jelly Bars

This recipe originally came on a recipe card as part of Taako’s Correspondence School of Wizardy, Cantrips & Other Magicks, which claims the recipe to be from Taako’s Super Secret Recipes vol. V. As with most recipes I’ve gathered, I’ve modified this one slightly to fit my tastes and baking style.

Bottom Crust

• 1 cup of large flake oats
• 1 cup of almonds
• 2 tablespoons of coconut sugar
• Lots of pumpkin spice
• A sprinkle of sea salt
• 4½ tablespoons of plant-based butter, melted

Berry Compôte

• 1½ cups of frozen berries
• Even more pumpkin spice
• A sprinkle of sea salt

Peanut Butter Topping

• 2 tablespoons of natural peanut butter
• A few sprinkles of coarse sea salt

Directions

1. Preheat the oven to 350 °F (180 °C) and line a baking dish with parchment paper.
2. Blend oats, almonds, sugar, pumpkin spice, and salt until they form a fine meal.
3. Transfer to a mixing bowl and stir in the melted butter until a crumble forms.
4. Press the mixture down into the bottom of the baking dish to form a flat crust.
5. Bake for 15 minutes, increase the heat to 375 °F (190 °C), and bake for another 5 minutes.
6. Meanwhile, add the frozen berries, pumpkin spice, salt, and a bit of water to a saucepan.
7. Bring the water to a boil, then reduce to a simmer.
8. Simmer until almost all the water is gone and you’re left with a thick compôte, around 20 minutes.
9. Once it is ready, remove the crust from the oven.
10. Spread the compôte in an even layer over the crust.
11. Dollop peanut butter on top of the compôte in 1 teaspoon amounts.
12. Sprinkle the coarse sea salt on top.
13. Reduce the heat to 350 °F (180 °C) and bake for another 12 to 17 minutes, until the compôte is warm an bubbly.
14. Remove the oven and let cool completely for up to 3 hours.