I adapted this recipe from a September 2013 Real Simple. I also recommend trying it various combinations of fruit and jam until you find your favorite. I happened to have blueberries and some yummy blueberry jam at home, so that it was I used. You could also swap out 1/2 of a cup of the flour for a 1/2 cup of old-fashioned oats if you wanted!
You will need:
- 1/2 c blueberry jam
- 3/4 c fresh blueberries, roughly mashed (I just used a fork)
- 1/2 c (1 stick) unsalted butter, at room temperature
- 3/4 c sugar
- 1 large egg, lightly beaten
- 1 t pure vanilla extra
- 1 3/4 c whole wheat flour
- 1/4 t salt
- 1/2 t baking powder
- 1/2 t ground cinnamon
- 1/4 t ground nutmeg
- 1 c peanut butter
- 3/4 c chopped nuts (I used an unsalted combination of peanuts, pecans, almonds, walnuts and hazelnuts)
Then you will…
- Preheat your oven to 350 degrees. Line an 8×8-inch baking dish with parchment paper, leaving some hanging over the edges.
- In a small bowl, stir together the mashed blueberries with the jam.
- In a medium bowl, mix together the flour, salt, baking powder, cinnamon and nutmeg.
- Cream the butter and sugar together (recommend via electric mixer) until light and fluffy.
- Beat in the egg and vanilla until combined.
- Beat in the peanut butter until thoroughly combined.
- Gradually stir in the flour mixture just until combined.
- Press half of the down into the baking dish. Spread with fingers and try to keep an even thickness.
- Spread the fruit mixture on top of the dough.
- Stir the chopped nuts into the remaining dough.
- Crumble the dough on top of the fruit mixture, lightly pressing to ensure top is covered.
- Bake until golden brown, about 40-45 minutes.
- Allow the bars to cool in the pan for a half hour before moving to a wire rack to complete cooling.