We didn't get anything for dessert, but we did see some deeelish looking peanut butter and jelly bars in a display case that we couldn't get out of our heads. Naturally, the next day we made our own version.
Things lasting less than a day seems to be a common theme with us. No regrets, though, right?
Peanut Butter and Jelly Bars
1/2 cup crunchy all natural peanut butter
1/2 cup pumpkin puree (not pumpkin pie filling)
1/2 cup gluten free oat flour
3 flax eggs (3 tbsp flax meal + 9 tbsp warm water)
3 tbsp maple syrup
4-6 tbsp organic jelly of choice
Crushed peanuts, for topping
Preheat oven to 350 degrees Fahrenheit. Oil or line an 8" x 8" pan and set aside. Prepare flax eggs by mixing flax meal with water; set aside.
In a large bowl, stir together peanut butter, pumpkin puree, oat flour, and maple syrup. Mix in flax eggs.
Pour into prepared pan, and spread so the top is level and even. Heat jelly in the microwave in 5 second intervals until it is slightly more liquidy, then spread it over the peanut butter mixture. The amount of jelly you use is up to you - we like using a bit more to balance the bars out.
Bake in the oven for 30-40 minutes, or until a toothpick inserted comes out without any peanut butter mixture on it. Sprinkle with crushed peanuts, let cool 10 minutes, then serve.