PB & Jam Bar

Blueberry Basil BUY

Ingredients

Crust:
  • 6 oz butter
  • 4 oz sugar
  • 1 egg
  • 1 tsp vanilla
  • 11 oz all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt

 

PB & Jam filling:

  • 4 oz unsalted butter

  •  

    1 c smooth or chunky natural peanut butter
  • ¾ c powdered sugar
  • ¼ tsp vanilla

Crumb topping:

  • ½ c all purpose flour

  •  

    1/8 tsp salt
  • ¼ tsp baking powder
  • 1/8 tsp baking soda
  • 1/8 tsp cinnamon
  • 3 tbsp dark brown sugar
  • 1/3 c rolled oats
  • 3 tbsp cold butter cut into small pieces

Directions

Recipe created by Chef Danielle Keene

It's hard not to love these amazing PB&J bars, and adding Laura Ann's Jams makes them even more special. The Blueberry Basil jam has taken this recipe to a level of delicious that will amaze any picky palate.

Cream butter and sugar. Add egg and vanilla. Sift dry ingredients and add until combined. Roll to a ¼-inch think between two sheets of parchment. Chill. 

Spray bottom of an 8x12-inch pan with baking spray. Line with foil and spray. Cut dough to fit bottom of pan. Bake at 325 degrees until lightly browned. Cool to room temp.  (Makes enough for two pans.)

 

JAM FILLING:

Cream all ingredients together until smooth. Spread half the mixture on top of baked crust. Top that with 1 jar of Laura Ann's Blueberry Basil jam (or practically ANY of Laura Ann's Jams). Spread with rest of peanut butter mixture.

 

CRUMB TOPPING:

Combine all ingredients together. Rub in butter to break into little pieces. Sprinkle evenly on top of peanut butter mixture. Bake at 325 degrees for about 20-25 minutes until crumb mixture is browned. Chill in refrigerator and cut into squares.