Peanut Butter and Jelly Crumble Bars

By vealam

Ingredients

• Bars:
• 1/2 cup unsalted butter (1 stick), melted
• 1/3 cup creamy peanut butter, melted
• 1 large egg
• 1 cup light brown sugar, packed
• 1 tablespoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon salt, or to taste
• Crumble topping:
• 1/4 cup unsalted butter (half of 1 stick), melted
• 1/2 cup all-purpose flour
• 1/3 cup old-fashioned whole-rolled oats (don't use quick cook or instant, they're finer and behave like flour and will make mixture too dry)
• 1/4 cup granulated sugar
• 2 tablespoons light brown sugar, packed
• 1/4 teaspoon salt, or to taste
• one 9-ounce jar Smuckers Fruit and Honey Strawberry Fruit Spread

Details

Servings 8
Preparation time 10mins
Cooking time 10mins
Adapted from averiecooks.com

Preparation

Step 1

Bars - Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.

To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.

Add the peanut butter and heat for 30 seconds to soften. Whisk the butter and peanut butter mixture until smooth and combined.

Wait momentarily before adding the egg so you don't scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.

Add the flour, salt, and stir until just combined, don't overmix.

Turn batter out into prepared pan and bake for 15 minutes. While bars bake, make the crumble topping.

Crumble Topping - To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.

Add the flour, oats, sugars, salt, and stir to combine. Mixture will be dry and sandy with some larger, well-formed crumble pieces; set aside.

After bars have baked for 15 minutes, remove pan from the oven, and spread the fruit spread in an even flat layer over the surface, leaving a 1/2-inch bare margin at the edges.

Evenly sprinkle with the crumble topping mixture.

Return pan to oven and bake for about 25 to 28 minutes, or until crumble topping is lightly golden browned and set. Place pan on a wire rack to cool for at least 90 minutes before slicing and serving. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.