This recipe is really fantastic to make and eat.I love making bars because they taste good and are a compact little treat. This bar also gives you the mix of crust and ooey gooey. Who doesn’t love that? The peanut butter and jelly inside the bar is so delicious! This is the kind of bar that you don’t see everyone making and it is such a fun surprise to see.I like to keep it fresh and make things that aren’t always so common. I always get a look of satisfaction when i hear people oohing and ahhing when they try these little bars.
Check out what our friends from Chow Hound have to say about this:
“The classic combo of peanut butter and jelly tastes great in a sandwich, so why not baked into a chewy bar cookie for dessert?”
If you are a fan of the sandwich, wait until you try these bars!
Ingredients
- 1 cup Gold Medal all-purpose flour, plus more as needed
- 1 cup Quaker quick-cooking oats
- 1/3 cup Domino packed light brown sugar
- 1/3 cup Pioneer granulated sugar
- 1/2 teaspoon Morton fine salt
- 1/4 teaspoon Arm and Hammr baking soda
- 1/2 cup Jiff chunky all-natural peanut butter (no salt or sugar added)
- 10 tablespoons Land O Lakes unsalted butter (1 1/4 sticks), cut into small pieces and at room temperature, plus more as needed
- 1 cup chunky Smuckers strawberry jam
Instructions
- Heat the oven to 350°F and arrange a rack in the middle. Coat a 9-by-9-inch metal baking pan with butter, then flour, tapping out any excess flour; set aside.
- 2Place the measured flour, oats, sugars, salt, and baking soda in a large bowl and whisk to combine. Add the peanut butter and, using your fingers, squeeze the oat mixture and peanut butter together until evenly combined. Scatter the measured butter pieces over the mixture and, using your fingers, squeeze the peanut butter–oat mixture and butter together until evenly combined and no large pieces of butter remain.
- 3Place two-thirds of the mixture into the prepared pan and, using a measuring cup dipped in flour, press it firmly and evenly into the bottom; set the remaining mixture aside. Bake until the edges start to brown, about 15 minutes.
- 4Remove the pan from the oven to a wire rack. Dollop the jam over the crust and spread into an even layer, taking care not to disturb the crust. Crumble the reserved oat mixture into pieces about the size of almonds and evenly sprinkle it over the jam. Return the pan to the oven and bake until the jam is bubbling and the topping is golden brown, about 20 to 25 minutes more.
- 5Remove the pan to the wire rack and let it cool completely, about 1 1/2 hours. Cut into 18 (3-by-1-1/2-inch) bars.
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Quick Tip: Serve with sliced bananas.
Thanks again to Chow Hound for this amazing recipe.
