PB&J Crumb Bars

PB&J Crumb Bars


  • 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


  • 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.



Makes approximately 24 3-by-3-inch bars