Prep 10 mins
Cook 30 mins
These diabetic bars look great. I want mom to fix them for the Holidays for me. Hint! Hint! From Maple Grove Farms of Vermont
- 1⁄2 cup Splenda sugar substitute
- 1⁄2 cup shortening, softened
- 1⁄2 cup cozy cottage sugar-free syrup (or any Sugar Free Syrup)
- 1 egg
- 2⁄3 cup all-purpose flour
- 1 cup walnuts, chopped
- 1 cup rolled oats
- 1⁄2 teaspoon baking powder
- 1 teaspoon vanilla
- 1⁄2 cup unsweetened applesauce
- 1 cup polaner seedless raspberry all fruit sugar-free raspberry fruit spread
- Mix ingredients well, except for All Fruit.
- Grease and flour pan.
- Spread half of batter in 8" square baking pan.
- Drop All Fruit evenly over batter.
- Top with remaining batter and bake at 350 degrees for 30-35 minutes.
- Cut into squares while still warm.
These cookie bars are a delight. My diabetic DH loved them and so did I. I followed the recipe except for using another brand of sugar free syrup and another brand of sugar free fruit spread. Especially delightful was the moistness of the cookie itself. Thank you.
Very good bar cookies. Moist, tender with a flavor similar to a Quaker Oats Breakfast Bar but without that vitamin aftertaste. My non-diabetic BH loves them. More importantly, so does my diabetic dad. I made with strawberry flavor 100% fruit spread.
I made this for my son and the rasberry spread was too much. I substituted Smuckers sugar free instead of Polaners so that may be the reason for the strong taste. Maybe using half a cup instead of one cup of spread would help. This was an easy recipe to make.