Lower Fat Peanut Butter Chocolate Chip Bars Food

THICK AND CHEWY PEANUT BUTTER CHOCOLATE CHIP BARS

Steps:

• Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Line a 13by-9-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch (this will help you lift the bar easily from the pan in one piece). Spray the pan with cooking spray.
• Mix the flour, baking soda and salt in a medium bowl. In a large bowl, whisk the melted butter and sugars until combined. Use a whisk or a rubber spatula to mix in the egg, egg yolk, peanut butter and vanilla until smooth. Fold in the flour mixture until just combined (be careful not to over mix the dough or the bars will be tough). Fold in the chocolate chips and the peanuts.
• Scrape the dough into the prepared pan, pressing and smoothing the top with a rubber spatula. Bake until the top is slightly golden and firm to the touch and the edges are starting to pull away from the sides of the pan, 30 to 35 minutes. Let cool completely on a wire rack.
• Lift up on the foil overhang to remove the bar from the pan, and transfer it to a cutting board. Use a ruler to cut it into 2-inch squares.

LOWER-FAT PEANUT CHOCOLATE CHIP TRAIL BARS

Steps:

• Stir together flour, cereal, oats, baking soda, and baking powder.
• In a separate bowl, beat margarine, sugar, brown sugar, eggs and vanilla.
• Add flour mixture to wet ingredients; Stir together.
• Add in all coconut, 1/2 cup chocolate chips, and about 2/3 cup peanuts.
• Spread batter evenly into a greased 9 x 13" baking pan.
• Sprinkle the top of the batter evenly with remaining chocolate chips and peanuts; lightly press them down on batter.
• Bake at 350°F for 23-27 minutes, until top is lightly browned and a toothpick inserted in centre comes out clean.
• Cool in pan on a rack.
• When cool, cut into 21 bars.

WEIGHT WATCHERS LOW-FAT CHOCOLATE CRUNCH BARS (2PTS)

Steps:

• Spray a 13 x 9-inch baking dish with non-stick cooking spray.
• Place the rice cereal in a large bowl.
• In a saucepan combine the marshmallows and margaine with peanut butter; cook stirring constantly over low heat until marshmallows are melted.
• Pour the marshmallow mixture over the cereal; stir with wooden spoon until well coated.
• Add/mix in reduced-fat chocolate morsels.
• Press the mixture into prepared pan, using a rubber spatula to spread out.
• Cut into 24 bars.

PEANUT BUTTER CHOCOLATE CHUNK BARS

Steps:

• Preheat oven to 350°.
• In a small bowl, combine flour and baking soda.
• In a large bowl, beat together brown sugar, peanut butter, butter and granulated sugar until creamy. Beat in egg and vanilla. Gradually beat in flour mixture.
• Stir in chocolate chunks.
• Press into ungreased 13 x 9" baking pan.
• Bake at 350° for 18-22 minutes or until center is set. Cool completely in pan on wire rack before cutting into bars.

LOWER FAT PEANUT BUTTER CHOCOLATE CHIP BARS

Steps:

• Preheat oven to 350.
• Spray an 8 inch pie pan w/ cooking spray.
• Combine flour, chocolate chips, baking soda & salt.
• Combine both sugars and remaining 5 ingredients in same bowl, stir until blended.
• Bake until knife comes out clean, approximately 20 minutes.