by Isobel

I found a recipe in a Robin Robertson cookbook that sounded like a cool one, except that I didn’t have some of the major flavor giving ingredients, and I had a bag of chocolate chips that I wanted to use up. So I decided I would change up the recipe…it’s  basically her measurements, just different ingredients, so I think she deserves the credit for all the cooking chemistry going on here…

Peanutbutter Chocolate and Jelly Cookie Bars (makes 24)

1 3/4 cup instant oatmeal

1 cup whole wheat pastry flour

1 cup evaporated cane juice sugar

2 Tbsp maple syrup

1 tsp baking powder

1 tsp salt

1/2 cup vegan margarine, softened

1/3 cup creamy peanutbutter

1 cup raspberry jam

3/4 cup chocolate chips

1/2 cup chopped peanuts

(1) Preheat the oven to 375 degrees F and line 24 muffin cups. (2) In a food processor or stand mixter, mix together oats, flour, sugar, baking powder and salt. (3) Add margarine and peanutbutter and pluse until very crumbly. (4) Place about 2/3 of the oat mixture into the bottom of the muffin cups and pack lightly into bottom to stick together. (5) Spread the jam evenly among the muffin tins (on top of the crust mixture), ideally leaving a little space along the sides. (5) Stir chocolate chips and peanuts into remaining crust mixture. Divide evenly among the tops of the cookies and press down into jam. (6) Bake about 25 minutes, until golden. Let cool at least 10 minutes before trying to handle them, or they’ll just crumble apart.