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1
Heat over to 350 degrees F.
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2
Scatter almonds and coconut on a foil-lined baking pan.
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3
Bake for 7-10 minutes until golden brown, stirring halfway through.
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4
Keep your eye on these, as they can burn quickly especially if your oven heats unevenly.
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5
I cook them in my toaster oven so I can keep an eye on them, but it can be done in the oven, too.
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6
Line an 8-inch square pan with aluminum foil and spray with cooking spray.
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7
Mix flour, sugar and salt in a medium bowl.
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8
Stir in melted butter and mix with a fork until dough is crumbly and sticks together when pushed.
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9
Using your hands, press dough into bottom of prepared pan.
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10
Bake for 20 minutes until golden brown.
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11
Remove from oven and spread peanut butter over crust.
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12
(If youre a peanut butter fan, you can always add more.)
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13
The heat will help it spread evenly.
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14
Spread jam over peanut butter and sprinkle with toasted coconut and almonds.
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15
Return to the oven to bake for 20 minutes.
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16
Let cool for 5 minutes and remove from pan using foil as handles.
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17
Let cool to room temperature and cut into 16 squares.
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18
At this point bars can be eaten, covered with foil and refrigerated, stored at room temperature, frozen, or any combination of these.
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19
Recipe inspired by Pam Anderson.
