Description
Delightfully sweet and nutty peanut butter and jelly bars featuring a buttery oat crust, a luscious homemade strawberry jam layer, and a crumbly oat topping. These bars offer a nostalgic twist on the classic PB&J sandwich, perfect for snacking or dessert.
Ingredients
Base and Crumble
- 1½ cups all-purpose flour
- 1 cup rolled oats (divided)
- ½ teaspoon kosher salt
- 1 cup creamy peanut butter (non-natural)
- ½ cup unsalted butter (room temperature)
- ½ cup light brown sugar (100g)
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
Strawberry Jam Layer
- 2 cups strawberries (hulled and sliced)
- 2 tablespoons granulated sugar
- ⅓ cup strawberry jam or preserves
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Prepare the strawberry layer: Hull and slice the strawberries, then place them in a saucepan over medium heat with the granulated sugar. Stir occasionally and mash the strawberries down as their juices develop.
- Thicken the strawberry mixture: Mix the cornstarch and water until smooth, then add to the cooked strawberries. Allow the mixture to bubble for about 30 seconds, then remove from heat and stir in the strawberry jam for added sweetness and flavor.
- Preheat and prepare the baking pan: Heat the oven to 350℉ (175℃). Grease an 8×8 inch square baking pan and line it with parchment paper, leaving an overhang for easy removal of the bars.
- Process the oats: In a food processor, pulse ¾ cup of the rolled oats until they become smaller pieces with a sandy texture — not too fine, but noticeably broken down.
- Mix dry ingredients: In a bowl, combine the all-purpose flour, ground oats from the food processor, and kosher salt. Set aside.
- Cream wet ingredients: Using a stand mixer with a paddle attachment (or handheld mixer), beat the unsalted butter, peanut butter, and light brown sugar until the mixture is well combined and fluffy. Add the egg and vanilla extract, mixing until fully incorporated. Scrape down the sides of the bowl if needed.
- Combine wet and dry ingredients: Add the dry flour mixture to the wet mixture and mix just until combined, taking care not to overmix.
- Form the base layer: Press approximately ¾ of this dough evenly into the prepared baking pan, pressing into all corners and edges to form a firm base.
- Prepare the crumble topping: Combine the remaining ¼ of the dough with the remaining ¼ cup of whole rolled oats. Use a fork to mix until the mixture becomes crumbly.
- Assemble the bars: Spread the thickened strawberry jam layer evenly over the peanut butter base. Then sprinkle the oat crumble mixture evenly over the strawberry layer.
- Bake: Place the pan in the preheated oven and bake for 20-25 minutes, or until the crumble topping is golden brown.
- Cool and serve: Allow the bars to cool completely in the pan on a wire rack. Once cool, use the parchment overhang to lift the bars from the pan and cut into 12 squares.
Notes
- Use creamy peanut butter for a smoother texture; non-natural peanut butter will hold the structure better.
- Ensure the butter and egg are at room temperature for easier mixing and better texture.
- The oat crumble topping adds a delightful texture contrast to the smooth jam and base.
- Bars keep well stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a nut-free version, substitute sunflower seed butter, though texture and flavor will vary.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
