8

Peanut Butter Bars

Total Time
45 min
Prep
15 min
Cook
30 min
Serves
24
Difficulty
Moderate
WW Magazine remade this classic. The cake's sinfully rich with a creamy peanut butter icing.
Ingredients

cooking spray

1 spray(s)

all-purpose flour

1 cup(s)

whole wheat flour

cup(s)

baking powder

1 tsp

baking soda

½ tsp

table salt

½ tsp

quick cooking rolled oats

1½ cup(s), do not use instant

smooth reduced fat peanut butter

¾ cup(s)

packed light brown sugar

¾ cup(s)

sugar

½ cup(s), granulated

light butter

½ cup(s), from a stick, softened

egg(s)

2 large

vanilla extract

1 tsp

fat free skim milk

cup(s), Icing

smooth reduced fat peanut butter

3 Tbsp

light butter

1½ Tbsp, from a stick

powdered sugar

cup(s)

fat free skim milk

1 Tbsp

Instructions

  1. Preheat oven to 350ºF. Line a 9- X 13-inch baking pan with aluminum foil; coat foil with cooking spray.
  2. Whisk together all-purpose flour, whole wheat flour, baking powder, baking soda and salt in a bowl. Whisk in oats and set aside.
  3. With an electric mixer on medium-high speed, beat peanut butter, brown sugar, granulated sugar and butter in a large bowl until well blended. Add eggs, one at a time, beating well after each addition; beat in vanilla.
  4. At low speed, add one half of flour mixture to peanut butter mixture, then one half of milk, beating just until incorporated. Repeat with remaining flour mixture and milk, beating until well mixed. Spread batter in prepared pan. Bake until golden at edges and a toothpick inserted in center comes out clean, about 30 minutes. Transfer to a rack.
  5. Meanwhile, to make icing, combine peanut butter and butter in a medium microwavable bowl. Microwave on high until butter is melted, about 30 seconds; whisk until smooth. Add powdered sugar and milk; whisk until smooth. Immediately spread icing evenly over hot cake. Cool completely. Cut into 24 bars. Yields 1 bar per serving.
Notes
Lining the baking pan with foil means no cleanup. Here’s how: Turn the pan upside down and press a sheet of foil around it. Remove the foil. Flip the pan over and drop the foil inside: crimp the edges of the foil around the rim of the pan.Peanut Butter Bars were lightened up by: Replacing some of the all-purpose flour with more nutritious whole wheat flour. Switching from regular peanut butter to reduced-fat peanut butter. Omitting the vegetable shortening and using a smaller amount of light butter instead.

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