Ingredients
Scale
- 2 sticks unsalted butter, room temperature
- 1 heaping cup creamy peanut butter
- 1 tablespoon pure vanilla extract
- 2 large eggs
- 2 boxes Krusteaz Snickerdoodle Cookie Mix
- 1 ¼ cup oatmeal
- 1 cup your favorite jam
Instructions
- Preheat oven to 350 degrees F. Generously butter a 9 by 13 inch pan.
- In a large bowl, cream the butter, peanut butter, and vanilla until well combined. Beat in the eggs one at a time. Stir in the Cookie Mix and oatmeal. Press into the prepared pan.
- Take the packets of cinnamon sugar that come with the Cookie Mix and sprinkle over the top, smoothing and pressing into the dough. Make 20 thumbprints, 4 rows of 5. Spoon jam into each thumbprint and bake about 40 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool bars completely before cutting and serving. Bars may be stored in an airtight container at room temperature for up to 5 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature a couple hours or in the microwave for about 30 seconds.
- Prep Time: 10 minutes
- Cook Time: 40 minutes