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Categories:Viewed: 31 - Published at: 3 years ago
Ingredients
- 1 cup all-purpose flour, plus more as needed
- 1 cup quick-cooking oats
- 1/3 cup packed light brown sugar
- 1/3 cup granulated sugar
- 1/2 teaspoon fine salt
- 1/4 teaspoon baking soda
- 1/2 cup chunky all-natural peanut butter (no salt or sugar added)
- 10 tablespoons unsalted butter (1 1/4 sticks), cut into small pieces and at room temperature, plus more as needed
- 1 cup chunky strawberry jam
Method
- Heat the oven to 350 degrees F and arrange a rack in the middle.
- Coat a 9-by-9-inch metal baking pan with butter, then flour, tapping out any excess flour; set aside.
- Place the measured flour, oats, sugars, salt, and baking soda in a large bowl and whisk to combine.
- Add the peanut butter and, using your fingers, squeeze the oat mixture and peanut butter together until evenly combined.
- Scatter the measured butter pieces over the mixture and, using your fingers, squeeze the peanut butteroat mixture and butter together until evenly combined and no large pieces of butter remain.
- Place two-thirds of the mixture into the prepared pan and, using a measuring cup dipped in flour, press it firmly and evenly into the bottom; set the remaining mixture aside.
- Bake until the edges start to brown, about 15 minutes.
- Remove the pan from the oven to a wire rack.
- Dollop the jam over the crust and spread into an even layer, taking care not to disturb the crust.
- Crumble the reserved oat mixture into pieces about the size of almonds and evenly sprinkle it over the jam.
- Return the pan to the oven and bake until the jam is bubbling and the topping is golden brown, about 20 to 25 minutes more.
- Remove the pan to the wire rack and let it cool completely, about 1 1/2 hours.
- Cut into 18 (3-by-1-1/2-inch) bars.
