PEANUT BUTTER BARS 
1/2 c. butter, softened
1/2 c. warmed honey
1 egg
1/3 c. peanut butter
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. vanilla
1 c. whole wheat pastry flour
1 c. rolled oats
12 tbsp. basic carob syrup
3 tbsp. warmed honey
1/2 c. peanut butter

BASIC CAROB SYRUP:

In a small saucepan, mix: 1 c. water

Bring to a boil over very low heat, stirring constantly. Cook for 5 to 8 minutes or until the syrup is completely smooth. Cool and store, covered, in the refrigerator. Yield: 1 1/2 cups. This basic syrup is used in place of bitter or unsweetened chocolate. If you wish to convert one of your own recipes which calls for melted, semi-sweet chocolate, use the above recipe, adding 1/4 cup honey and (if you wish) 2 tablespoons butter.

Preheat oven to 350 degrees and butter a cookie sheet or 11 x 14 inch pan. Mix the first 9 ingredients into a batter and spread on cookie sheet or in baking pan. Bake in preheated oven for 20 to 25 minutes, until lightly browned.

 

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