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.
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|Profit Per Serving|
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|Profit Per Meal|
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|Profit Per Day|
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|raisins||8 oz.||1 1/2 cups|
|canola oil||1 cups|
|creamy peanut butter||8 oz.||1 cups|
|light brown sugar||14 oz.||2 cups|
|frozen liquid egg||0 3/4 cups|
|vanilla extract||2 tsp.|
|quick oats||8.5 oz.||1 1/2 qt.|
|all-purpose flour||12 oz.||3 cups|
|baking soda||1 tsp.|
|salt||0 1/2 tsp.|
|semi-sweet chocolate pieces||15 oz.||2 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.