top of page

Oh Henry Bars

(by Jennifer Joan Fay)

4 c. old-fashioned or quick oats

1/2 c. corn syrup

1 c. brown sugar

1 c. melted butter

6 oz. chocolate chips

1 c. peanut butter (chunky or smooth)

optional: unsweetened coconut

Preheat oven to 350 F.

Mix oats, corn syrup, and brown sugar in large bowl.

Add optional coconut.

Add melted butter and mix until well combined.

Press firmly into a greased 13 x 9 pan and bake for 20 - 25 minutes.

Let cool.

Over low heat, melt chocolate chips and peanut butter together, stirring to blend.

Spread over cooled cookie base.

Chill 1 hr.

Cut into 2 dozen bars.

(Almond butter or sunflower seed butter can be substituted for the peanut butter.)

Can be refrigerated for up to 5 days or frozen for up to a month.

(Read First Born, the story that accompanies this recipe.)

Recent Posts

See All

Clarke’s Creamy Tomato Soup

(by Ilene S. Goldman) 5 carrots, shredded 5 stalks celery, shredded 1 medium white onion, sliced 1/2 lb. salted butter * 1 c. flour (less is better; I’ve made it without any) 3 (14 1/2-oz.) cans chick

Sarah's Latkes

(by Lisa Cohen) 4 medium russet potatoes 1 small onion 2 eggs 2 heaping soup spoons flour large pinch salt several grinds of pepper peanut oil Scrub potatoes, but don't peel. Cut potatoes to fit in th

Walnut Sponge Cake

(by Lisa Cohen) softened butter for pan 1 dozen eggs, separated 1 1/2 c. (scant) sugar zest and juice of 1 lemon zest of 1 orange 1 c. matzo flour, sifted 2 T. potato starch, sifted pinch of salt 1 c.


bottom of page