• Dora Cavallo




What are your favorite flavors of childhood? Peanut Butter and Jam is something I'll never outgrow. I've been meaning to make these PB Crumble Bars with Homemade Concord Grape Jam and they did not disappoint. I know that making your own jam is a bit of a chore but you get to squeeze the grapes to remove the skins and it's the kind of silly kitchen fun I enjoy. Since Concord grapes are in season, I hope you give it a try. But I totally understand using store bought jam, but please no jelly. My favorite Bonne Maman Jam has so many varieties that work perfectly in this recipe and I love using the empty jam jars to drink out of or store dry goods.

This recipe is based on Karen de Masco's Back to School Granola Bars and they are the perfect breakfast or snack. It has wonderful texture and the perfect balance of sweet, salty, fruity and nutty. Along with the homemade jam, my other secret ingredients are using Peanut Butter Powder and Honey Roasted Peanuts. The make these bars irresistible.





  • 1 cup honey roasted peanuts

  • 1 1/2 cups all purpose flour

  • 1 1/4 cups old fashioned oats

  • 1/2 cup peanut butter powder

  • 1/3 cup sugar

  • 1/3 cup brown sugar

  • 1 1/4 teaspoon kosher salt

  • 1/2 teaspoon baking soda

  • 1 1/2 sticks unsalted butter, melted

  • 1 cup Concord Grape jam, or your favorite store bought jam (recipe to follow)


  • 1 quart Concord Grapes

  • 1 cup sugar

  • squeeze of a lemon

Wash and remove the grapes from the stems. Separate the skins by squeezing each grape. Roughly chop the skins and place then in a saucepan with 1/4 cup water. Place the grape pulp in another saucepan and bring both to a boil and simmer for 10 minutes. Press the grape pulp through a mesh sieve directly into the pot with the grape skins. Add the sugar and lemon juice and bring to a boil. Simmer for 15-20 until thick. Cool completely before using.


  • Preheat the oven to 350 F. Line and spray an 8 inch square baking pan with parchment paper.

  • In a large mixing bowl, stir the flour, oats, pb powder, sugars, salt, baking soda, and peanuts together. Add the melted butter and stir until it just comes together and there are no dry spots.

  • Press two-thirds of the dough into an even layer into the bottom of the baking pan. Spread the jam evenly over the top and then sprinkle the remaining dough pieces over the jam to create a crumble look.

  • Bake for 35-40 minutes until golden brown. Cool completely before cutting into 12 equal pieces.




  • Store leftover bars in an airtight container for 3-4 days.

  • Instead of jam try using Apple or Pumpkin Butter

Did you make this recipe? Tag @mgracebakeshop on instagram and hashtag it #mgracebakeshop



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