Tuesday, April 23, 2013

Double Chocolate Chip Crunch Bars

For those of you who are fans of my Healthy Peanut Butter Crunch Bars.  I did up a twist.  These are like thin, crunchy brownies. 
I used a really cool product, PB2 powdered peanut butter, in place of the regular peanut butter I used in the original.  It is simply peanuts pressed to remove most of the fat and oil then mixed with sugar and salt.  All you do is add water to form a creamy spread.  Two tablespoons contains 45 calories and 1 gram of fat compared to 210 calories and 17 grams of fat in regular peanut putter (Peter Pan).  You can find it at the health food store.  (I recommend PB2 over other brands, they are sweetened with coconut sugar and not as good.)

Double Chocolate Chip Crunch Bars
1/2 c. all-purpose flour
1/2 c. whole wheat or white whole wheat flour
1/4 c. rolled oats
1/8 c. cocoa powder
1 Tbsp. wheat germ
2 tsp. chia seeds, optional
1/2 tsp. kosher salt
1/4 tsp. ground cinnamon (I like chocolate and cinnamon, if you don't, skip it)
1/8 tsp. instant espresso powder (just to bump up the chocolate flavor)
4 Tbsp. PB2 +2 Tbsp. water, combined to form a spread
1/2 c. packed light brown sugar
3 Tbsp. vegetable oil
1 large egg white
1 tsp. vanilla
1/4 c. mini chocolate chips
Line a 9"x13" baking dish with foil and spray lightly with non-stick spray.
Stir together flours, oats, cocoa, germ, chia seeds, salt, cinnamon and espresso powder in a small bowl.
Combine peanut butter spread, sugar, oil, egg white and vanilla in a medium bowl and beat on medium speed using a hand mixer until creamy, about 2 minutes.
Add dry ingredients to peanut butter mixture and beat on low until combined. Mixture will be like play dough.
Press into prepared pan, flattening with palms.  If it is sticking to your hands, dampen them with water.
Sprinkle chips over top.
Bake at 350 degrees 25 minutes. Cool completely.
Break into 18 pieces.  I scored it with a knife and then tried to break along the lines

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