When I saw this recipe at Go Bold with Butter, I wanted to try it. The reason being it has rolled oats and some of my favorite ingredients in there. Not sure what happen but mine came out looking different from their photo. Nevertheless, it is still crispy and crumbly like they described. I think it would taste even better with chocolate chips, flax seeds and possibly walnuts in it. I would probably play with the recipe when I make it again.
* I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover* Well, a change from the traditional Chinese New Year cookies! Actually it is quite similar to the cornflakes cookies without flour except this one uses oats. So, I think instead of bar squares, you can also do it in a pretty mini paper cups.
Recipe adapted from Go Bold with Butter with slight changes and microwave method.
1/2 cup (1 stick) salted butter ( I used unsalted butter)
1/2 cup brown sugar
1/4 cup honey
1/2 cup natural crunchy peanut butter
1 3/4 cup rolled oats
2/3 cup dried currants (I used raisins)
1. Preheat oven to 350'F.
2. In a Pyrex glass bowl, add in butter, peanut butter, brown sugar and honey. Microwave until butter is melted (according to your microwave power). I did mine for 1.5 minutes (900 watt). Use a whisk and whisk until sugar is dissolved and well blended.
3. Measure the rolled oats and raisins and put inside the mixture. Use a spatula and stir and mix until all is coated. Put a parchment paper with sides stick out in a 8x8 inch square pan. Spray it with cooking spray. Press the mixture into the pan and even the top.
4. Bake for 20 minutes. Rotate the pan 180 degrees, and lower the heat to 250'F. Bake an additional 30 minutes. Take the cookies out of the oven and cut into squares (when it's still soft). Let it cool in the pan. When cooled, take it out with the parchment paper. Re-cut it and store in an air-tight container. It will harden when cooled.