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Preheat the oven to 375°. Grease a 9x13 pan with nonstick cooking spray.
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Combine flour sugar, and salt in an electric mixer. Turn the mixer on low and add 1 cup cold butter one piece at a time. Continue to mix until everything is well combined.
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Set aside 1 cup of this mixture. Press the rest of it evenly into the bottom of the greased pan. Bake for 12 minutes, or until edges are slightly browned.
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While the bottom layer is baking, add brown sugar and Quick Oats to the remaining mixture in the mixer. Add the remaining 2 Tbsp butter and mix until the mixture turns clumpy. You can also do this part with your hands.
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Combine strawberries, jam or jelly, and lemon juice in a small bowl. Use a fork to combine everything a mash up the strawberries, leaving some chunks, if desired.
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Remove cookie crust from the oven and spread strawberry mixture evenly over top. Sprinkle crumble mixture over top. Bake 20 more minutes. Allow bars to cool before cutting.
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Prepare glaze by placing white chocolate chips and heavy cream in a microwave save bowl. Microwave for 30 seconds, stir, 30 more seconds, then stir again until creamy. Heat for longer if chocolate is still chunky. Add powdered sugar and mix well.
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Place mixture in a small ziplock baggy and cut a small piece off one of the corners. Swirl on the glaze over each bar. Enjoy!