Ingredients

The following ingredients have 4 Servings
  • 1 cup white whole wheat flour
  • 1 cup old fashioned oats
  • 1/2 teaspoon baking powder
  • salt (if needed, see note)
  • 1/3 cup unsalted butter (melted)
  • 2/3 cup light brown sugar (packed)
  • 1 large egg
  • 3/4 cup natural creamy peanut butter (well stirred and at room temperature )
  • 1 teaspoon pure vanilla extract
  • 1 cup Jam, jelly, or preserves
  • 3 tablespoons chopped roasted salted peanuts

Instruction

  • Preheat oven to 350°F. Line a 9x9 square baking dish with foil or parchment paper, leaving overhang on two sides (this will allow easy removal). Lightly grease the foil or parchment.
  • In a medium bowl, combine flour, oats, baking powder and salt (if using). Set aside.
  • In a large bowl, using a hand mixer or stand mixer, beat melted butter and brown sugar until combined. Add egg, peanut butter and vanilla and beat until combined, scraping the sides of the bowl as needed. Add the dry ingredients and mix until combined; the mixture will be crumbly. 
  • Scoop out 1 1/2 cups of the mixture and set aside for the topping. Press the remaining mixture into the bottom of the prepared baking dish. Tightly pack it into an even layer (I used a measuring cup to press it in). Top with jam, spreading into an even layer. Crumble the reserved topping over the top of fruit spread. Press the mixture between your fingers to form clumps.Bake for 20-25, until the top is light golden brown and the fruit spread is bubbling slightly around the edges. Cool to room temperature and then transfer to the refrigerator to cool completely. I found that these hold their shape best when chilled.