Nutrition Facts

Serving Size
1 EACH (3" 3" SQUARE)
Amount Per Serving
Calories 249
% Daily Value
Total Fat 10.7g
Saturated Fat 2.4g
Cholesterol 13mg
Sodium 100mg
Total Carbohydrate 36.2g
Dietary Fiber 2g
Protein 4.2g
Vitamin A 2%
Vitamin C 3%
Calcium 2%
Iron 7%
Total Time

40 min.

Serving & Size

1 EACH (3" 3" SQUARE)

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This dessert has the best of both worlds. It's a cookie-bar chock full of raisins and chocolate and uses Vegetable juice to enrich the dough.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Ingredients Weight Measure
V8® 100% Vegetable Juice
1 1/4  cups
water cups
raisins 8 oz. 1 1/2  cups
canola oil cups
creamy peanut butter 8 oz. cups
light brown sugar 14 oz. cups
sugar cups
frozen liquid egg 0 3/4  cups
vanilla extract tsp.
quick oats 8.5 oz. 1 1/2  qt.
all-purpose flour 12 oz. cups
baking soda tsp.
salt 0 1/2  tsp.
semi-sweet chocolate pieces 15 oz. cups
1. In small bowl, pour water over raisins and mix well. Set aside until raisins are plump, about 15 minutes. Drain.
2. Preheat conventional oven to 350°F. or convection oven to 325°F. Grease and line 18 x 26” sheet pan with parchment paper.

3. In mixing bowl equipped with a paddle attachment, beat oiil and peanut butter on medium for 2 minutes. Add brown sugar, granulated sugar and egg and beat on medium until well mixed, about 3 minutes. Mix in vegetable juice and vanilla just until incorporated.
4. In separate bowl, combine oats, flour, baking soda and salt until combined. Add oat-flour mixture to creamed mixture and mix on medium-low until ingredients are just mixed, about 2 minutes. Remove bowl from mixer and stir in chocolate chips and raisins. Press dough into prepared sheet pan in an even layer.

5. Bake for 22-25 minutes or until dough is cooked through and slightly browned on top and edges start to pull away from sides of pan. Remove from heat and place on a wire rack to cool. Remove from pan and cut (12 x 4) into 48 3 x 3 inch squares.

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