Prep 25 mins
Cook 20 mins
Exchanges: 1 carb, 1.5 fat. Carb Choices: 1. This came from Diabetic Living magazine. I have not tried this, just posting for safe keeping.
- nonstick cooking spray
- 1⁄4 cup butter
- 1⁄3 cup cold water
- 3⁄4 cup granulated sugar (or Splenda For Baking or Sun Crystals Granulated blend)
- 3⁄4 cup refrigerated fat-free liquid egg product or 3⁄4 cup frozen fat-free liquid egg product, thawed or 3 eggs, lightly beaten
- 1⁄4 cup canola oil
- 1 teaspoon vanilla
- 1 1⁄4 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄4 cup creamy peanut butter
- 1⁄2 cup unsweetened cocoa powder
- 1⁄4 cup miniature semisweet chocolate chips
- Preheat oven to 350. Line a 9x9x2-inch baking pan with foil, extending foil up over the edges of the pan. Lightly coat foil with nonstick cooking spray. Set aside.
- In a medium saucepan, melt butter over low heat; remove from heat. Whisk in sugar and 1/3 cup cold water. Whisk in egg, oil, and vanilla until combined. Stir in 1 cup of the flour and the baking powder until combined. (Batter will be thin at this point). Place peanut butter in a small bowl; gradually whisk in 1/2 cup of the batter until smooth. Set aside. In another small bowl, combine the remaining 1/4 cup flour and the cocoa powder; stir into the plain batter. Stir chocolate pieces into chocolate batter; pour into prepared pan.
- Drop peanut butter batter in small mounds over chocolate batter in pan. Using a thin metal spatula, swirl the batters together. Bake 20-25 minutes or until top springs back when lightly touched and a toothpick inserted near the center comes out clean. Cool completely in pan on a wire rack. Cut into 20 bars.
- Notes: If using Sugar Substitutes - Follow package directions to use product amount equivalent to 3/4 cup sugar. Decrease baking time to 15-18 minutes.
- Flour Substitutes: 3/4 cup whole grain oat flour, whole grain corn flour, or white bean flour for 3/4 cup of the all purpose flour. Or substitute 1/2 cup full fat almond meal/flour for 1/2 cup of the all purpose flour. Or substitute 1 1/4 cups high fiber flour or gluten-free baking flour (if using gluten-free baking flour, increase water to 1/2 cup) for all of the all purpose flour. If using two flours, stir them together before adding to recipe.