In a bowl, mix together all of your dry ingredients.

Add the peanut butter, sugar free maple syrup and water if needed, stir until a crumbly dough forms.

Line a loaf pan with parchment paper and press half of the dough into the pan. Press firmly enough to form an even layer.

Top this layer with the jam, spread evenly.

For the final layer, gently press chunks of this dough on top of the jelly layer until the jelly is fully covered. This layer doesn't have to look perfect! Just make sure it's pressed down enough to form a layer. (You can also take chunks of the peanut butter dough and press them together in your hand to form flattened pieces, then place those pieces on top of the jelly layer, one at a time until you can form one solid layer and press all the pieces together).

Refrigerate the peanut butter and jelly bars for at least 2-3 hours.

Lift them from the pan using parchment paper then slice into bars and serve. Enjoy! (*See above for storage instructions)