PB&J Crumb Bars
Ingredients
- Strawberry Jam Filling
- 3 ¾ cups 1 ½ pounds frozen sliced strawberries, thawed
- 1/3 cup granulated sugar
- 1 tablespoon plus 1 teaspoon cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- Peanut Butter Crust
- 2 ¼ cups all-purpose flour
- ¼ cup toasted wheat germ
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon Kosher salt
- 6 tablespoons smooth peanut butter, cold
- 1 large egg
- 2 tablespoons canola oil
- 2 tablespoons ice water, plus more if needed
- 1 teaspoon pure vanilla extract
- 4 tablespoons smooth peanut butter, room temperature
- 4 tablespoons coarsely chopped roasted peanuts
Instructions
- Making the Jam
- Place all filling ingredient in a medium saucepan and cook over medium-high heat until berries are soft and mixture thickens. The berries should break down. This should take approximately 10 minutes.
- Remove from heat and allow to cool to room temperature.
- Making the Crust and Assembly of bars
- Preheat oven to 375 degrees Fahrenheit.
- Spray a 9 by 13 inch baking pan with non-stick cooking spray and line with parchment paper. Spray the paper with non-stick cooking spray. Set aside.
- Place flour, wheat germ, sugar, baking powder, and salt in a food processor and pulse until well combined. Add the cold peanut butter and pulse until peanut butter breaks down into small pieces.
- Add egg, oil, ice water, and vanilla, and pulse until mixture forms crumbs. If mixture seems too dry and unable to be packed into a clump, add a little more water.
- Pour mixture into a large bowl. Measure out 1 cup of the crumbs and place them in a small bowl. Blend the peanuts into the crumbs in the small bowl and set aside.
- Pour remaining crumb mixture into the lined pan, pressing it down evenly. Pour jam filling over the crust, again spreading it evenly.
- Place small dots of the remaining 4 tablespoons of peanut butter randomly over the filling. Sprinkle the reserved crumbs evenly over the top.
- Bake for approximately 40 minutes, or until the top is nice and brown. Allow to cool completely and chill until cold.
- Gently remove the bars from the pan by holding onto the parchment paper. Cut into bars.
Video
Notes
Makes approximately 24 3-by-3-inch bars