Do ever need to pull together a snack fast for a playdate or you just really need something sweet but there is nothing to grab? These squares are a very fast and delicious and hit the spot when you want a cookie or a chocolate bar kind of snack. These disappeared quickly, mainly because I can’t pass the pan without cutting out a square.
For the base:
3 cups rolled oats
1/2 cup brown sugar
1/4 cup wheat germ
1/2 cup butter
1/2 cup corn syrup
In a large bowl mix oats, brown sugar and wheat germ. Cut in butter until crumbly.
Stir in corn syrup.
Pour mixture into a microwave safe (glass), greased 8 inch square pan. Spread lightly and microwave on high uncovered for 2 minutes. Stir.
Press down firmly with a damp fork. Microwave uncovered on high for 2 minutes more until bubbly.
Now for the topping:
3/4 cup chocolate chips
1/4 cup smooth peanut butter
In a microwave safe dish, combine chocolate chips and peanut butter. Microwave for about 1 minute, but stop part way through and stir, then continue heating. If not melted smooth microwave for 20 seconds at a time until melted smooth. Pour over oat mixture and let cool before cutting. T
Once cooled cut into squares. Good luck with the self control!
Our next project is to give these a makeover so they are healthier and nut free so they are school safe for the lunch box. We will work on that as soon as my little social butterfly has some free time at home to work on it with me.
We have an abundance of zucchini from our garden right now. The most recent one we picked was huge, 7lbs, of course we had to weigh it!
I think it grew overnight. We made some zucchini muffins for the freezer. This is a recipe that was given to us by someone a very long time ago and we make it when zucchini is in season. This recipe gives two dozen muffins or you can make loaves.
Tomorrow is back to school, so we have been baking and cooking to have breakfast and other meals ready to make the school week a little easier. This is a muffin recipe that we make regularly and adapt it all the time to add different ingredients. Here is what we usually do:
In a large bowl add 1 and 1/2 cups all purpose flour, 1 cup of rolled oats, 1/2 cup sugar, 2tsp baking powder, 1tsp baking soda and 1/2 tsp salt. I also add 2-3 tbsp of flax meal. Mix well.
In another bowl whisk 2 eggs until frothy, 1/4 cup cooking oil, 1/4 cup milk, 3 medium overripe bananas, mashed (about 1 cup and a bit).
Pour wet ingredients into the dry ingredients along with half a bag of chocolate chips. Stir with a wooden spoon just until moistened. Do not over mix (batter will be lumpy) or your muffins will be tough.
Bake at 350F for about 18-20 minutes.
These freeze well also. We wrapped some individually in clingwrap and then placed in a container, so we can pull them out as we need them for breakfast or lunchbox.