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.
I really like these muffins, but we haven’t had them in quite awhile. The recipe is from my cousin, not sure of the original source, but we have had the recipe for many years. I ate a lot of these in the days after Evie was born, it was one of my sources of sustenance. I kind of needed a break after that, but I thought of them the other day and voila.
In a bowl mix together the following dry ingredients:
1 cup flour
1/2 cup wheat germ
1/8 tsp baking soda
3 tsp baking powder
3/4 cup brown sugar
1/2 tsp salt
In another bowl mix together the following wet ingredients:
1/2 cup vegetable oil
3/4 cup milk
1 tsp vanilla
Add wet ingredients to the dry ingredients and let sit for 1-2 minutes.
This is what it looks like after sitting, sort of foamy
Fill greased muffin tins, or use liners, 3/4 full. Bake at 350F for 20-25 minutes until done.
*Note: You can add in 1/2 cup of berries if you would like to make them into berry muffins.
I was given a large bag of frozen blueberries by my neighbour, who received a large amount from a friend who is a farmer and picked them fresh and then froze them. I did a split batch here, filled half the cups with non-berry batter and then added a couple of handfuls of berries to the rest of the batter and finished filling the cups.