Peanut Butter Rice Crispy Squares

• 1 cup brown sugar, firmly packed
• 1 cup corn syrup, or maple syrup, agave or a combo
• 1 cup natural peanut butter, smooth or crunchy
• 7 cups Rice Krispies® type cereal. (Puffed brown rice from the health food store is not crunchy enough for this recipe. Buy a brand that is a Kellogg's wanna-be).
• Pam® type spray

In a large saucepan, combine the brown sugar and corn syrup.
Cook over medium heat, stirring frequently, until the sugar dissolves and the mixture just begins to boil.
Remove from heat.
Stir in the peanut butter and mix well.
Stir in the cereal, mixing until it is evenly coated. You may need to add more cereal to get the right consistency. You do not want it to be too gooey.
Press evenly and firmly into a greased 13X9 inch pan (use the spray).
Let cool and cut into squares. If you're in a hurry, put them in the freezer for 15 minutes then cut.
Options:

• Add chopped nuts or raisins to the cereal mixture.
• Spread 1 cup of melted semi-sweet chocolate chips over the top.

This recipe can be halved. Press into a square brownie pan instead.

O Henry Bars

From the collection of Grandma Millie

• 2/3 cup soy margarine, softened at room temperature
• 1 cup brown sugar
• 4 cups quick cooking oats (oatmeal)
• 1/2 cup light corn syrup (organic if ya like)
• 3 teaspoons vanilla
• 6 oz chocolate chips (1 cup), semi sweet
• 2/3 cup crunchy peanut butter

By hand or with a mixer, cream the margarine and sugar together.
Add the oatmeal, corn syrup and vanilla. Stir well.
Pat the dough into a greased 9X13 inch pan. The dough will be sticky, just be persistent.
Bake at 350 F° for 15 or 16 minutes.
Let the dough cool, about 15 minutes.
While the dough is cooling, melt the chocolate chips over a double boiler and stir in the peanut butter.
Spread over the baked dough and cool in the refrigerator until chocolate is set. This may take several hours.
Cut into squares and serve.
This recipe can be halved. Press it into a square brownie pan instead.

Blondies

  


What You Need:

• 1/4 pound soy margarine (1 stick) or 1 quarter tub of Earth Balance
• 1 1/2 cups unbleached flour, (plus a bit more to flour your pan)
• 3/4 cup cashew pieces (or other chopped nuts)
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup packed light brown sugar
• 2/3 cup unbleached granulated sugar
• Ener-G egg replacer for 3 eggs (follow box directions)
• 1 teaspoon pure vanilla extract
• 1 cup semi-sweet chocolate chips

What You Do:

1. Preheat the oven to 350F. Greeze a 9 inch square brownie pan with some margarine or Earth Balance. Sprinkle with flour, and tap it around to coat the pan. Dump any excess into the sink.
2. Spread your nuts on a sheet and toast them until just browned. My handy-dandy toaster oven works well for this important task. Set aside and cool.
3. Cream together the margarine and sugars until light and fluffy.
4. Add the Ener-G eggs and the vanilla and beat until well combined.
5. Add in the flour, baking powder and salt and beat until just combined (you can use a spoon if ya want).
6. Stir in the nuts and chocolate chips. Combine well so you don't get bald spots of dough with no jewels.
7. Spread the dough out evenly into the pan. Bake until golden on top and a cake cleaner comes out barely clean, around 40-50 minutes.
8. Let cool and cut into giant, piggy squares.

Hoard and share with no one.