Ingredients: 1 1⁄3 cups all-purpose flour 1 1⁄3 cups quick-cooking rolled oats 3⁄4 cup packed brown sugar 1⁄2 cup granulated sugar 1 teaspoon baking powder 1⁄2 teaspoon baking soda 1⁄2 cup butter 1⁄2 cup peanut butter 1 cup chopped peanuts 1 beaten egg 1 (10-ounce) jar (1 cup) grape jelly or other favorite jelly

Directions: Heat oven to 350?F. To make the crumb mixture, stir together flour, rolled oats, brown sugar, granulated sugar, baking powder and soda. Using a pastry blender, cut in butter and peanut butter until mixture resembles fine crumbs. Stir in 1⁄2 cup of the peanuts. Set aside 1 cup of the crumb mixture for topping. To make crust, stir the egg into the remaining crumb mixture. Press mixture into the bottom of an ungreased 13x9x2-inch baking pan. Bake for 15 minutes. Carefully spoon the jelly evenly over the partially baked crust. Sprinkle with the remaining peanuts and reserved topping. Bake for 15 to 18 minutes more or until lightly browned around the edges. Cool in the pan on a wire rack. Cut into bars. Store bars in an airtight container in the refrigerator for up to 3 days. Makes 36 bars. (From Better Homes and Gardens New Baking Book) *See more recipes in our desserts collection