Ingredients
4 1/2 cups old fashioned (not instant) oatmeal
1 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
2/3 cup butter, softened
1/2 cup GOLDEN BLOSSOM HONEY
1/3 cup brown sugar, packed
1/2 cup raisins
1/2 cup dried cranberries
1/2 cup sliced almonds
1 cup peanut butter
1/2 cup raspberry preserves or jelly of choice
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Preheat oven to 325°. Lightly grease a 9×15 inch pan.
Combine the first four ingredients in a large mixing bowl. Add butter, honey and brown sugar. Beat with an electric mixer. In a separate bowl, combine raisins, dried cranberries and almonds. Slowly add these ingredients while mixing until they spread throughout.
Divide dough into 2 equal parts. Press 1st part into prepared pan evenly to make the bottom half of the “sandwich”. Next, spread peanut butter over the bottom half, then do the same with the raspberry preserves over the peanut butter. Finally, take the remaining half of the dough and flatten handfulls either on a separate surface or between your hands. Gently place flattened dough pieces closely together on top of the raspberry to make the top half of the “sandwich”.
Bake 20-25 minutes until golden brown. Cool in pan at least 30 minutes, or overnight if you want them to firm up a little. Cut into squares, then cut squares diagonally to make little pb&j sandwich treats.
Combine the first four ingredients in a large mixing bowl. Add butter, honey and brown sugar. Beat with an electric mixer. In a separate bowl, combine raisins, dried cranberries and almonds. Slowly add these ingredients while mixing until they spread throughout.
Divide dough into 2 equal parts. Press 1st part into prepared pan evenly to make the bottom half of the “sandwich”. Next, spread peanut butter over the bottom half, then do the same with the raspberry preserves over the peanut butter. Finally, take the remaining half of the dough and flatten handfulls either on a separate surface or between your hands. Gently place flattened dough pieces closely together on top of the raspberry to make the top half of the “sandwich”.
Bake 20-25 minutes until golden brown. Cool in pan at least 30 minutes, or overnight if you want them to firm up a little. Cut into squares, then cut squares diagonally to make little pb&j sandwich treats.
