Peanut Butter & Jam Bars

My new Better Homes & Gardens Fall Baking magazine has a chapter on peanut butter treats, including these peanut butter and jam bars.¬†While the original recipe called for tossing some chocolate-covered peanuts into the top crumb mixture, I omitted them because a) I can’t eat chocolate and b) that just seemed like an odd addition to me. You could certainly leave them in if you like, but I think my plain bars are absolutely delicious.

I chose strawberry jam, but you could use raspberry or blackberry with equal success. The sweetness of the strawberry jam pairs very well with the sweet/salty combination in the peanut butter, without yielding a treat that’s too sweet. They remind me of something you’d find at an old-fashioned bakery or on the menu at a school bake sale, the type of treat that sells out quickly because once you have one, you really want another.


  • 12 tablespoons butter, softened
  • 1/2 cup creamy peanut butter
  • 1 1/2 cups packed light brown sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/4 cups quick-cooking rolled oats
  • 2 cups flour
  • 12-ounce jar strawberry jam


Preheat oven to 375 degrees. Line a 9 x 13 pan with foil; lightly grease the foil or spray it with baking spray.

In a mixer fitted with the paddle attachment, beat butter and peanut butter on medium speed until smooth. Add brown sugar, vanilla, baking soda, and salt, beating until well combined, scraping the sides of your bowl a few times. Add oats and beat to combine, then add flour in two batches and beat to combine. The mixture will be crumbly.

Reserve 2 cups of the oat mixture; press the remainder into the bottom of the prepared pan.

Stir jam until smooth, then spread over crust within about 1 inch of the edges. Top with remaining oat mixture, covering jam completely.

Bake for 25-30 minutes, until the top is golden. Cool in pan on a wire rack; when completely cool, use edges of foil to lift bars out and place on a cutting board. Cut into squares.

Store in an airtight container at room temperature.

Makes 32.