Katey's Kitchen

½ cup unsalted butter, room temperature

½ cup smooth peanut butter

1 cup light brown sugar, packed

1 egg

1 tsp vanilla

1 ¼ cups all-purpose flour

1 cup quick cooking oats

½ cup old-fashioned oats

½ tsp baking soda

½ tsp salt

1 (12.5 ounce) jar grape jelly* (or flavor of choice)

~Preheat oven to 350°.  Set aside an 8 x 8” square baking pan

~In a large mixing bowl beat together the butter and peanut butter until creamy.  Add the brown sugar and beat on medium speed until blended.  Add the egg and vanilla and mix until blended.

~In a medium bowl combine the flour, oats, baking soda and salt.  Add the flour mixture to the butter mixture and blend on low speed until all the dry ingredients are incorporated.  Scrape down the sides and bottom of the bowl and blend one more time until a crumbly dough forms.

~Press a little more than ¾ of the oat mixture into the bottom of the ungreased prepared pan (do not press too hard!).  Spread the jelly on top taking care not to leave more in the middle, spread the jelly evenly.  Crumble the remaining oat mixture on top in clumps.  Press down on the topping gently to make the top more even.  Bake at 350° for 25-30 minutes or until the top is golden brown.  Cool completely before cutting into bars.

*If the bars are too sweet with jelly you can substitute jam.

1/2 cup butter

1 1/2 c graham cracker crumbs

1 14-oz can sweetened condensed milk*

1 6-oz package (1 cup) semi-sweet chocolate chips

1 3.5-oz can (1 1/3 c) flaked coconut

1 cup chopped nuts

~Preheat oven to 350

~In 13x9x2 baking pan, melt butter in oven.  Sprinkle crumbs over butter, mix together and press into pan

~Pour sweetened condensed milk evenly over crumbs

~Top evenly with remaining ingredients; press down firmly

~Bake 25 to 30 minutes or until lightly browned

~Cool thoroughly before cutting

~Store loosely covered at room temperature

Makes 24 bars

*not evaporated milk