Serve 'em warm and soft with a tall glass of milk!
butter, for greasing pan
1 cup all-purpose flour
1/4 teaspoon baking soda
1/3 cup brown sugar, packed
1/3 cup sugar
1 cup quick-cooking oats
1 pinch salt
1/2 cup peanut butter
10 tablespoons (about 1 1/4 sticks) unsalted butter, slightly softened and cut into small cubes
1 cup strawberry jam
Preheat oven to 350°F. Grease a 9x9-inch pan with butter and dust with flour, tapping out any excess. Set aside.
Sift together flour and baking soda in a bowl. Add sugars, oats, and salt; mix until combined. Add peanut butter and mix until it all comes together. Add butter and mix until no large pieces remain. It should have the consistency of a soft dough.
Set aside 1/3 of the dough. Press the remaining dough into the prepared pan. Bake for 15 minutes or until the edges start to brown.
Remove from the oven. Spread strawberry jam evenly over the baked crust. Crumble remaining dough on top in almond-sized pieces.
Bake for 20 to 25 minutes or until crumble is golden brown. It will look and feel soft but will firm up as it cools. Transfer to a wire rack and allow to cool completely before cutting into squares.
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