The classic sandwich reimagined as a baked bar — a buttery peanut butter and oat base layered with strawberry jelly and peanut butter chips, topped with a golden crumble. Nostalgic, easy, and completely irresistible.
Yield
16 bars
Prep time
15 min
Cook time
30 min
Total time
1 hr 45 min
Ingredients — 16 bars
| Ingredient | Quantity | Unit |
|---|---|---|
| Packed brown sugar | 1 | cup |
| Creamy peanut butter | 1 | cup |
| Salted butter | ½ | cup |
| Large egg | 1 | — |
| Vanilla extract | 1 | tsp |
| Rolled oats | 1⅓ | cups |
| Oat flour | 1 | cup |
| Baking powder | ½ | tsp |
| Salt | ¼ | tsp |
| Strawberry jelly | ¾ | cup |
| Peanut butter chips | ½ | cup |
Directions
1
Preheat and prep. Heat the oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting later.
2
Make the peanut butter base. In a large bowl, beat together the brown sugar, peanut butter, and butter with an electric mixer until smooth and fluffy. Add the egg and vanilla and beat until well combined.
3
Add the oats. In a separate bowl, stir together the rolled oats, oat flour, baking powder, and salt. Gradually add the oat mixture to the peanut butter mixture, stirring until just combined — a thick, crumbly dough will form.
4
Layer the pan. Press two-thirds of the dough evenly and firmly across the bottom of the prepared pan. Dollop the strawberry jelly over the surface and spread gently to cover. Scatter the peanut butter chips over the jelly, then drop the remaining dough in small irregular pieces across the top — don't press it down.
5
Bake and cool. Bake for 30 to 35 minutes until the top is lightly golden. Transfer the pan to a wire rack and leave to cool completely in the pan for 1 hour before lifting out and cutting into 16 bars.
Cook's notes
Cool completely before cutting
The full hour of cooling is non-negotiable — the jelly layer needs time to set and the base needs to firm up before the bars will hold their shape when sliced. Cutting too early results in a melty, collapsing mess. Patience pays off here.
Swap the jelly
Grape jelly is the classic PB&J choice and works just as well here. Raspberry jam, apricot preserves, or any fruit spread you love will all give a great result. Just make sure it's a proper jelly or preserve — a very watery jam may make the base soggy.
Make your own oat flour
No oat flour on hand? Simply blend rolled oats in a food processor or blender until finely ground — 1 cup of rolled oats yields approximately 1 cup of oat flour. Takes about 30 seconds and works perfectly in this recipe.
Nutrition per serving
| Nutrient | Amount | Nutrient | Amount |
|---|---|---|---|
| Calories | — | Saturated fat | — |
| Protein | — | Cholesterol | — |
| Total carbohydrate | — | Sodium | — |
| Dietary fiber | — | Calcium | — |
| Total sugars | — | Vitamin C | — |
| Total fat | — | Potassium | — |
Tags:
DESSERTS