Karynn brought these to the Gifford Park youth garden for the kid’s snack time and they were an instant hit! Everybody wanted the recipe, and she graciously shared it.
Ingredients
1/2 cup butter (melted)
3/4 cup peanut butter
1/3 cup raspberry jam
2 cups rolled oats
1/3 cup all-purpose flour
1/2 cup lightly packed brown sugar
INSTRUCTIONS
Preheat the oven to 350 F. Line an 8-inch square baking dish with parchment paper {make sure the parchment paper overflows the dish}.
In a large mixing bowl, stir together the oats, flour, and brown sugar. Stir in the melted butter and peanut butter. Press the oat mixture into the prepared baking dish, reserving a 1/2 cup for later. Spoon jam across the top of the oat mixture. Sprinkle the remaining 1/2 cup of oat mixture over the jam.
Bake for 20-30 minutes, or until slightly browned and firm. Cool completely, at least 1 hour, before cutting into squares.
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I actually doubled the ingredients and used part quick oats and used strawberry jam instead of raspberry. I’ve seen it with grape jelly too!