Peanut butter bars
9
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 24 • Difficulty: Easy
The cake for these bars is sinfully rich and features a creamy peanut butter icing. But we lightened it up in a variety of ways. First, we replaced some of the all-purpose flour with more nutritious whole wheat flour. Second, we switched from regular peanut butter to reduced-fat peanut butter, and no one will be able to taste the difference. Finally, we omitted the vegetable shortening and used a smaller amount of light butter instead. Also, while you're making the bars, 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. It doesn't get much easier or more convenient than that.
Ingredients
Cooking spray
1 spray(s)
All-purpose flour
1⅓ cup(s)
Whole wheat flour
⅓ 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
Peanut butter (reduced fat, with sugar and oil)
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
2 large egg(s)
Vanilla extract
1 tsp
Fat free skim milk
⅓ cup(s), Icing
Peanut butter (reduced fat, with sugar and oil)
3 Tbsp
Light butter
1½ Tbsp, from a stick
Powdered sugar (confectioner's)
⅔ 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.
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