Peanut Butter Dream Bars

Ahhh....back to the regular me.

So, I was making those gift bags of treats and included a recipe from the Cook Yourself Thin cookbook. Now, if you have a corn allergy, you will want to double check all low-fat items...but you already knew that. PB is wicked for allergies, you can't do cheap, and I ended up with a creamy Peter Pan that was NOT reduced fat, as the recipe calls for. But otherwise, it's still pretty spot-on.

And seriously, so good. I highly recommend this.

The Suspiciously Slender Cast

- 1/2 cup low-cal chocolate wafers (ground)
- 1/2 cup old fashioned oats (side note: I always forget I like oats. Then, suddenly, I remember again. This was one of those times)
- 1/3 cup powdered sugar
- 1/2 tsp salt
- 3 tbs butter, melted and cooled
- 1/4 cup reduced fat peanut butter
- 2 tsp vanilla
- 1 1/2 oz reduced fat cream cheese (at room temp)
- 2 tbs chocolate chips, melted

Their Own Personal Bootcamp:

- Line a loaf pan with wax paper (with an overhang). Great, you prepped the pan!
- Combine the ground wafers, oats, sugar, and 1/4 teaspoon salt in a bowl. Stir in butter. Stir in one tablespoon of the peanut butter until the mixture forms large clumps. Press those clumps into the tin, making a layer, and chuck it into the fridge for about ten minutes.
- While waiting for this to become firm, carry on by beating the cream cheese until smooth and fluffy. Add vanilla, three tablespoons of peanut butter, and 1/4 teaspoon salt and beat until pale and nearly twice the original volume. You'll want to spread this on the cookie-crust you just made. Then let it firm up in the freezer, which also takes around ten minutes.
- When that is set, spread the melted chocolate in a thin layer on top and - you guessed it - abandon to the chill for another ten minutes while it sets.

This should serve eight people at a low 157 calories per serving.

Also, this should be insanely delicious. You'll have a whole new respect for those CYT Girls. I know I do!

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