Monday, 12 May 2014

Peanut Butter & Jam Streusel Bars (Secret Recipe Club)



Peanut Butter & Jam Streusel

Secret Recipe Club

My assignment for the Secret Recipe Club this month was to make something from From Grandma Loy's Kitchen. Her blog is packed with sweet recipes, and she has an especially extensive collection of bar cookies. I love having any excuse to read through recipes, and there was so much here that made my mouth water.

I was drawn to these peanut butter & jelly streusel bars straight away, as my husband had recently suggested that I could make a streusel cake with jam, and I hadn't got round to following up on his suggestion.

We ate our first helping hot, fresh from the oven, and Andy begged me for seconds so he could eat it more while it was still warm. But it was equally nice as a cold bar the next day.

I didn't make many changes, because I'm unfamiliar with this kind of recipe: it's quite a wet mixture, somewhere between a cookie and a cake batter. Obviously, I needed to convert everything to British measurements. I did also slightly reduce the amount of jam, and I left the peanut butter out of the streusel topping, as I thought it was probably peanutty enough from the base. Oh, and apparently I cut mine into much bigger bars. (Ooops.)


Peanut Butter & Jam Streusel Bars
Makes 16 bars

For the cake:
115g (1 US stick) butter
120g (½ cup) granulated sugar
90g (½ cup) soft brown sugar
90g (⅓ cup) peanut butter
1 egg
½tsp vanilla essence
60ml (¼ cup) milk
170g (1 cup) plain flour
½tsp baking powder
115g (1 cup) rolled oats

For the filling:
260g (¾ cup) raspberry jam

For the streusel:
55g (⅓ cup) plain flour
40g (⅓ cup) oats
80g (⅓ cup) granulated sugar
35g (⅓ US stick) brown sugar butter
  1. Make the streusel topping first by rubbing the butter into the flour, sugar and oat mixture. Set aside.
  2. Preheat the oven to 175°C (350°F), and line a large, deep tin (22x33cm, 9x13in) with greaseproof paper.
  3. For the cake, cream together the butter and sugars.
  4. Stir in the peanut butter, egg, vanilla, and milk.
  5. Fold in the flour and baking powder, until no dry patches remain.
  6. Stir the oats through the cake batter.
  7. Spread the cake mixture in the bottom of the pan, pushing it into the corners. The mixture is pretty sticky and thick, so it can be hard to get it level, but it doesn't have to be exact.
  8. Spread the jam over the cake mixture. (If necessary, soften the jam in the microwave for 20-30 seconds first.)
  9. Sprinkle the streusel topping evenly over the top.
  10. Bake for 35 minutes, or until the streusel is golden-brown and a knife comes out clean (apart from the jam).
  11. Lift out of the tin and cool on a wire rack. (Mind your fingers, as the jam will still be boiling.)

Peanut Butter & Jam Streusel

Don't miss the other Group B SRC recipes:




13 comments:

Emma said...

They look about the right size to me, I don't think baked treats can be too big!

Rachel said...

I frequently have cause to bless the friend who sent me an American cookbook accompanied by a set of American measures as a wedding present. It saves no end of hassle!

Rebekah said...

Looks like a winning recipe for sure! Love your photos. :)

Maria Long said...

I have made a similiar recipe, kids loved them. Great SRC choice for all ages really.

Jeanie said...

Looks amazing.

Camilla Mann said...

Those look deliciously gooey! Thanks for sharing with the SRC.

Lea Ann (Cooking On The Ranch) said...

I always feel like a dunce when doing measurement conversions. And these look delicious by the way. Nice photos.

Rebecca Subbiah said...

these look really good, very American :-)

CJ Huang said...

These look great - especially the strudel, and PB & J is such a popular combo. :)

Danielle Miller said...

I made something similar for SRC a few months back - so yummy!!

shelley c. said...

Yeah... I think I'd be cutting big bars, too! :) That looks so delicious - a grown up take on a childhood favorite!

mypixieblog said...

Holy hell, Rachel. These look awesome (and lucky for me, I have all ingredients at hand!)

Jennifer said...

These look so good! Raspberry jam is my favourite!

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