Crumble-Topped Peanut Butter Strawberry Jam Bars
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Cook time: 
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Yield: 1 (8 by 8-inch) pan; 12 servings
Crumble-Topped Peanut Butter Strawberry Jam Bars utilize that classic flavor favorite combo in a delicious back-to-school lunchtime treat.
  • ½ cup (115 g) unsalted butter, slightly softened
  • ¾ cup (170 g) light brown sugar, lightly packed
  • ¾ cup Peanut Butter & Co. The Bee’s Knees peanut butter
  • 1 large egg
  • 1½ teaspoons pure vanilla extract
  • ½ cup (65 g) all-purpose flour
  • ¼ teaspoon fine salt
  • ¼ teaspoon baking powder
  • 1 cup (100 g) old-fashioned rolled oats
  • ½ cup (145 g) Crofters Organic Strawberry Premium Spread
  1. Preheat oven to 350F; line an 8 by 8-inch pan with 2 pieces of parchment paper so it hangs over all 4 sides.
  2. Cream together the butter and sugar in a large bowl, and then beat in the peanut butter, egg, and vanilla. Sift in the flour, salt, and baking powder, and beat just to combine, being careful not to over-mix. Stir in the oats.
  3. Press ⅔ of the dough into the bottom of the prepared pan. Spread the jam on top, leaving a rim of about ¼ inch all the way around. Crumble the remaining ⅓ of the dough on the top.
  4. Bake until the bars look golden along the outside, about 32 minutes for gooey bars in the center, or up to 38 minutes for more set bars, being careful not to over-bake.
  5. Cool completely before cutting and serving. Store any leftovers wrapped at room temperature for up to 3 days.
Recipe by An Edible Mosaic™ at