1/4 c. shortening
3/4 c. chunky peanut butter
1 c. firmly packed brown sugar
2 eggs
2 tsp. vanilla
Pinch salt
1 1/4 c. flour

STREUSEL;
1/2 c. uncooked quick oats
2 tbsp. flour
Dash cinnamon
3 tbsp. brown sugar
2 tbsp. butter
1/4 c. grape jelly

Grease 13"x9" baking pan. In mixer bowl, combine shortening, peanut butter, sugar, eggs, vanilla and salt; beat at medium speed until well blended. On low speed, add flour until just combined. Spread in greased pan.

STREUSEL: In small bowl, combine dry ingredients. With pastry blender or 2 knives, cut in butter. Sprinkle over cookie dough. With a small spoon, make 4 rows of 6 depressions each, about 1" deep. Bake 20 minutes at 375 degrees. With spoon, press depressions again. Bake 10 more minutes. Spoon 1/2 teaspoon of jelly into each imprint; bake 5 minutes. Cool; cut into 2" squares. Makes 24 bars.