Chocolate Swirl Bars
About 24 cookies

1/2 cup vegan margarine or light oil (sunflower, etc.)
1/3 cup maple syrup
1 teaspoon vanilla
pinch of salt
2 cups unbleached flour
4 ounces bittersweet or semisweet chocolate

Preheat oven to 350 deg F. Lightly oil a 9" square cake pan.

In a large mixing bowl, cream together the margarine or oil, the maple syrup, and the vanilla.

Combine the flour and salt and add to the creamed mixture, blending thoroughly with your hands until the dough holds together.

Press into the cake pan and bake until the edges are lightly browned, about 10 to 12 minutes.

Allow to rest at countertop for a few minutes, then cut into bars or squares with a sharp knife while still warm. Do not remove from the pan at this point.

Melt the chocolate over low heat on the stove or in a microwave oven, being careful not to allow it to burn (a double-boiler is useful for this).

Use a spoon or table knife to drizzle the melted chocolate over the cookies in the pan. When the cookies are completely cooled, remove carefully from the pan with a spatula to a serving dish or storage container.

Note: If the chocolate is still soft, place the cookies in the refrigerator for a half hour or so until it sets.