When I saw what this month’s combination was, I immediately knew that I wanted to make a bar cookie. Of course, I always want to make cookies so this was certainly nothing unusual. I also thought of a few more dessert ideas that I may pursue and post later.
I started with a favorite peanut butter oatmeal bar recipe from Better Homes & Gardens, layered some jam on the top, and covered the jam with a peanut butter streusel. I used strawberry jam, but any flavor could be used. The original recipe used shortening, but I use butter.
I like Jif Extra Crunchy for this but any peanut butter can be used. I almost always purchase whatever brand of peanut butter is on sale.
P B and J Streusel Bars
1/2 c. butter, softened
1/2 c. sugar
1/2 c. brown sugar, packed
1/3 c. peanut butter
1/2 t. vanilla
1/4 c. milk
1 c. flour
1/2 t. baking soda
1/2 t. salt
1 c. quick-cooking rolled oats
1 c. jam, any flavor
1/3 c. brown sugar, packed
1/3 c. flour
1/3 c. quick-cooking rolled oats
3 T. peanut butter
2 T. butter
1/4 c. chopped, roasted peanuts (opt.)
Cream together butter, sugar, brown sugar and peanut butter until well blended. Stir in egg, vanilla and milk. Mix well. Combine flour, soda and salt. Add to butter/sugar mixture and blend well. Stir in rolled oats. Spread mixture in a well-greased 9x13-inch pan. Measure jam into a glass measuring cup. Heat in microwave 30 seconds to 1 minute. Spread jam evenly over the top of the batter. In medium bowl combine brown sugar, flour and oats. Add peanut butter and butter and cut into dry ingredients until particles are the size of small peas. Add chopped peanuts. Sprinkle mixture over the top of the jam. Bake at 350 degrees for 30 to 35 minutes or until done. Let cool and cut into squares. Makes about 36 squares.
Be sure to check out all the other great recipes for peanut butter and jelly linked up for today’s party.
Next month’s Improv Cooking Challenge will be strawberries and cream. If you would like to be part of the fun, you can find all the necessary information here.