Strawberry Oatmeal Crumb Bars are my new Obsession. So much so, I have made 5 batches in the past month – giving them out to friends of course – wink, wink! No really, I have. I’ll keep one or two for me and the mister but the rest go out to neighbors and friends or I would eat the whole pan. They are very tender and crumbly, loaded with jam and chocolate chips. YES, you read that right – CHOCOLATE CHIPS!

Disclaimer: this recipe is not from my mother’s cookbook. Anything she made with crumbs on it had the title “coffee cake” attached to it! Instead, it’s a recipe I have developed after trying one at a coffee shop, which while I’d like to call local – is a 35 minute drive from my house. How did I find the coffee shop you are wondering? I accidentally stumbled upon it a few months ago. The coffee bar is nestled inside an adorable antique shop and they brew some of the most delicious coffee. The counter showcases a few desserts all housed on little cake stands. They sell cookies, cupcakes, slices of sweet loaf breads, and what I’m a little bit obsessed with are the oatmeal crumb bars. If ever in Delaware, Ohio check out http://coffeeologyoh.com/ for the coffee, but make my crumb bars!

On my last visit I bought an extra bar to take home. It was rationed it for a couple of days but I knew that couldn’t go on forever. I needed to find a recipe which resembled it and quick! I went to my recipe file first where I keep recipes I find in magazines or online and put away for the future. I found a surprising amount of recipes to choose from: a raspberry crumble bar, a back- to-school raspberry granola bar, cranberry crumble bars from Martha Stewart, and in the last spot a recipe for an after Thanksgiving cranberry bar. I know – that’s a lot of recipes for crumb bars.

I tried each one of them and they were good but they just weren’t the “it bar” my obsession is hinging on. Some had too much jam, others too sweet, one didn’t hold together, and another was a little dry. After several tries, I finally did it! I came up with what I think is even better than the original! They are more tender than a granola bar, different than a linzer or crumb bar, not too sweet, have a nice amount of jam, and what I love more than anything are the sporadic surprises of big chocolate chips.* Plus, I don’t have to drive over half an hour to get them so that’s a plus (probably on my hips). I used strawberry jam which makes it perfect for the summer and with the addition of the chocolate chips – puts it over the edge. It’s everything you could ever want in a bar cookie. Oh, and did I mention it comes together in less than 15 minutes plus baking time? In addition, it’s made all in one bowl, no mixer needed.

So, go get yourself a nice tall iced coffee; it’s time to make my strawberry oatmeal crumb obsession bars! Let me know when you bake them…… Enjoy!

Ingredients:
2 cups old fashioned oats
1 ¼ cups all-purpose flour
2 sticks unsalted butter at room temperature
1 cup coarsely chopped pecans
½ cup plus 2 tablespoons packed light brown sugar
1 teaspoon salt
1 teaspoon cinnamon
½ teaspoon baking powder
½ teaspoon baking soda
1 10oz. jar strawberry jam or your favorite flavor fruit jam**
½ cup large semisweet chocolate chips (regular chips will be fine too)

Directions:
Preheat the oven to 350 degrees. Line a 9×13 pan with parchment paper letting the 2 longer sides overhang the edges. I like to use 2 pieces of parchment for this step. I secure it with large clips.

In a large bowl, whisk the flour, oats, pecans, baking powder, baking soda, salt and cinnamon together. Add the brown sugar, mix through then add the softened butter and stir with a spoon or gently use your hands to form a nicely combined crumb mixture.

Press a little more than ½ the mixture into the bottom of the pan. Use just enough to make a nice even layer on the bottom. Mix the jam and then spread the filling evenly over the dough making sure to leave a ¼ inch boarder all around. Sprinkle the chocolate chips evenly over the jam. Crumble the remaining dough over the filling. Very gently, lightly press the top.

Bake about 35 to 40 minutes, making sure to rotate the pan halfway through baking. The top should have a light golden color. It may seem undone in the center but it will set up well once cooled. Cool completely in the pan before cutting. This should take about 2 hours.

Lift the bars out of the pan using the parchment. Cut into 2 inch squares (the coffee shops were cut into 2×5! So if you want to indulge, go for it! Bars can be stored in an airtight container at room temperature up to 5 days. They freeze well too.

*FYI Ghirardelli now makes a larger size “grand” semi-sweet chocolate chip.

**If your jar of jam is 12 oz. just use it all, can never have enough jam!