An easy peanut butter jam bar recipe with almond oat base sweetened with dates and spread with a layer of red currant jam, then swirled with peanut butter. A simple and delicious dessert that’s sure to satisfy both kids and adults.

150 g Rolled oats 70 g Almond paste, cubed Pinch of sea salt 120 g Dried dates, pitted and chopped 5 tbsp Coconut oil, melted 2-3 tbsp Water 400 g Red currant jam 4-5 tbsp Smooth peanut butter, slightly melted

1. Line a 24×28 rectangular pan with baking paper. Preheat oven to 180C/350F. Place oats, cubed almond paste, pinch of salt, chopped dates, melted coconut oil and water in a food processor. Pulse a few times until the mixture comes together.
2. Spread the mixture firmly into the prepared pan and press firmly. Bake the base until lightly golden, about 15 minutes.
3. Spread the red currant jam over and drop the slightly melted peanut butter over the jam, and then use a butter knife to swirl the two together.
4. Return the pan to the oven and bake for another 20 minutes until the filling is almost set. Cool completely on a wire rack before slicing.