Preheat oven to 350 degrees Fahrenheit and adjust oven rack to the middle position.

Cut a sheet of parchment paper in half and then line bottom of an 8x8 inch pan with 1 sheet of parchment. Add the second sheet of parchment over the first sheet, in the opposite direction. The sheets should cross each other and have a small overhang. This will facilitate the removal of your bars from then pan. Alternatively, you can line the pan with aluminum foil the same way. If, and only if you are using foil, spray a light coating of vegetable spray.

To a small heatproof bowl, add the unsalted butter and peanut butter. Cover and place in the microwave on high at 30 second intervals and heat until melted. Depending on your microwave this can take anywhere from 45-60 seconds. Remove bowl from the microwave, add the vanilla extract, and give it a stir to combine and set aside.

In a medium bowl, add flour, chopped peanuts, oats, sugar, and salt. Mix with your hands or with a fork to combine. Stir in the melted butter/peanut butter mixture and mix with a fork until the mixture is well coated with the butter/peanut butter and all dry ingredients are well moistened.

Spread half the oat/peanut crumble mixture, covering the bottom of the pan. Press to form a thin crust that’s about ¼ inch in thickness. Spread the strawberry vanilla refrigerator jam over peanut/oat crumble mixture evenly using a small offset spatula. Sprinkle remaining peanut/oat crumble mixture over the strawberry jam.

Place pan in the oven and bake until the crumble is a golden brown, about 35 to 40 minutes. Set on a wire rack and cool to room temperature. Use the parchment paper “handles” to remove bars from pan. Cut into squares and serve.

Makes 16 small squares or 8 large squares.