Instructions

• Preheat oven to 350°F. Line an 8x8-inch baking pan with aluminum foil, leaving some foil overhang for easy removal, and spray the foil with cooking spray; set pan aside.
• In a large, microwave-safe bowl combine ½ cup (1 stick) melted unsalted butter and ⅓ cup creamy peanut butter. Microwave on high about 1 minute to melt and soften; whisk until smooth and combined.
• Let the butter/peanut butter mixture cool briefly (about 1–2 minutes) so it is warm but not hot. Add 1 large egg, 1 cup packed light brown sugar, and 1 tablespoon vanilla extract; whisk until smooth.
• Add 1 cup all-purpose flour and ½ teaspoon salt (or to taste). Stir with a spatula until just combined—do not overmix.
• Transfer the batter to the prepared pan and spread it into an even layer. Bake in the preheated oven for 15 minutes.
• While the base bakes, make the crumble topping: in a large, microwave-safe bowl melt ¼ cup (half of 1 stick) unsalted butter in the microwave about 1 minute.
• Add ½ cup all-purpose flour, 1/3 cup old-fashioned rolled oats (not quick or instant), ¼ cup granulated sugar, 2 tablespoons packed light brown sugar, and ¼ teaspoon salt (or to taste) to the melted butter. Stir until the mixture is dry and sandy with some larger crumble pieces.
• After the base has baked 15 minutes, remove the pan from the oven. Spoon the entire 9-ounce jar of Smucker’s Fruit and Honey Strawberry Fruit Spread over the warm base and spread into an even layer, leaving a ½-inch bare margin around the edges.
• Evenly sprinkle the crumble topping over the fruit layer, covering it but not pressing the crumble into the fruit.
• Return the pan to the oven and bake 25–28 minutes, or until the crumble is lightly golden brown and set.
• Remove the pan from the oven and place it on a wire rack. Cool completely—at least 90 minutes—before using the foil overhang to lift the bars from the pan and slice.