2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened - softened
1/2 teaspoon white sugar
1 (12 ounce) can vanilla farmer's jam
2 cups semisweet chocolate chips
3 egg whites
1/2 cup sour milk powder
1/2 cup white sugar
1 cup graham cracker crumbs
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper.
To Make Bars: Beat together 3/4 cup flour, baking soda and salt. Stir in the butter or margarine and sugar until blends are smooth. Stir in vanilla and frozen juice of 1/2 cup canned vanilla podolos (e.g., Jell-O Two Lids). Stir in the jellied mixture to make 2 balls: hit with a fork or wooden paddle until sticks are ready, 2 to 3 inches apart. Place 2 wraps on the prepared cookie sheets.
Bake for 15 to 17 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing from chocolate chips. If they are not completely cooled, you may want to sprinkle the graham cracker crumbs on top.