Cookie Crust

1. Preheat oven to 375°
2. Spray a 9×13 baking dish with cooking spray
3. In mixing bowl combine sugar, flour, salt and butter. Mix together on medium speed until dough begins to hold together. Add egg and mix again until dough just comes together.
4. Press dough in the bottom pf prepared pan evenly.
5. Place pan on a baking sheet and bake 20-25 minutes until dough starts to get golden.
6. Transfer to a wire rack to cool.
7. Reduce oven temperature to 325°

Peanut Butter and Jelly Filling

1. In mixing bowl with paddle attachment beat the butter until smooth. Add in the peanut butter and continue beating until incorporated and creamy.
2. Add the powdered sugar and vanilla and continue beating until smooth.
3. Spread this evenly on top of crust with an offset spatula.
4. Freeze this while you make your crumb topping.

Crumb Topping

1. In a large bowl whisk together the flour, baking powder, salt, baking soda and brown sugar. Next whisk in the oats. Pour this mixture into mixing bowl and add your cubes of cold butter. With paddle attachment beat on low speed until loose crumbs form.
2. Take pan out of freezer. Spread your 2 cups of jelly or preserves on top of the peanut butter layer.
3. Sprinkle the crumb topping on top of the jelly layer evenly, covering the jelly completely.
4. Bake bars for 20-25 minutes until the top is brown.
5. Allow bars to cool for 30 minutes on a wire rack and then transfer to refrigerator to continue to cool, approx 2 hours.
6. When completely cooled cut into squares.