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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 375°F. Line a 13-by-9-inch baking pan with foil, extending the foil over the edges of the pan. Lightly grease the foil; set pan aside.
In a very large mixing bowl, beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Beat in the brown sugar, vanilla, baking soda and salt until combined, scraping sides of bowl occasionally. Beat in the oats and as much of the flour as you can with the mixer. Stir in any remaining flour (mixture will be crumbly). Reserve 2 cups of the oat mixture. Press remaining oat mixture firmly into the bottom of the prepared pan; set aside.
In a small bowl, whisk the jam until smooth; spread jam evenly over the crust to within 1 inch of edges. Sprinkle evenly with the reserved oat mixture and the chocolate-covered peanuts.
Bake for 25 to 30 minutes or until jam is bubbly and topping is golden brown. Cool in pan on a wire rack. Use foil to lift uncut bars out of the pan, cut into bars.