Dream Bars

contributed by Deb Curtis Reno

Crust:

•1/2 cup cold butter

•1/2 cup brown sugar, packed

•1 cup whole wheat flour

Filling:

•2 room temperature beaten eggs

•1 cup brown sugar, packed

•1 teaspoon vanilla

•2 tablespoons flour

•1/2 teaspoon baking powder

•1 1/2 cups coconut

•1 cup chopped walnuts

Combine crust ingredients in food processor & pulse until combined (or cut butter into brown sugar and flour in a large bowl)

press into a 13x9x2-inch baking pan.

Bake for 10 minutes at 350°.

Meanwhile, assemble filling by combining in food processor (or stirring together) the eggs, 1 cup brown sugar, vanilla, 2 tablespoons flour, and baking powder.

Stir in coconut and nuts.

Spread onto the crust and bake for 20 minutes longer.

24 servings; 145 calories each;  2.5 gm. protein;  1 gm. fiber

Peanut Butter Swirl Bars

contributed by Nina Hauke

1/2 c. Peanut Butter
1/3 c. Light Brown Sugar, packed
 3/4 c. White Sugar
 2 Eggs
2 tsp. Vanilla
1 c. Flour
1 tsp. Baking Powder
 8 oz. Chocolate Chips
Directions:
Heat oven to 350*F.
 In a large bowl combine the peanut butter, light brown sugar and white sugar; beat until creamy. (I have found that it does not become “creamy”; it comes together into a crumbly, crumb-like texture.)
Add the eggs, vanilla, flour, and baking powder; mix together well.
Spread into a greased 9″x13″ pan. (Again, doesn’t come together as expected, must “mush” into pan by hand. Also for these amounts mentioned above, would recommend using an 8″x8″ square pan or doubling ingredient amounts for a 9″x13″ pan.)
Sprinkle chocolate chips on top.
Bake for 5 minutes. (Found this was not long enough in my oven; maybe your ovens run hotter and it will be enough, but would recommend longer. Also, I have used “blobs” of leftover chocolate frosting because I didn’t have chocolate chips and I found that worked better because the frosting melted better and the choco. chips got a bit hard/burned?)
 Remove from oven and run a knife through to marbleize.
Return to oven for an additional 25 minutes. Cool fully before cutting. Enjoy! 🙂

Peanut Butter Chocolate Chip Oatmeal Bars

contributed by Laura Thompson

1/2 cup butter or margarine, softened

1/2 cup sugar

1/2 cup packed brown sugar

1/2 cup creamy peanut butter (I actually used about 3/4 of a cup)

1 egg, beaten

1 teaspoon vanilla extract

1 cup all-purpose flour (I added 1/4 cup flour to compensate for altitude)

1/2 cup quick-cooking oats

1 teaspoon baking soda

1/4 teaspoon salt

1 cup semisweet chocolate chips

1 tbs ground cinnamon (this wasn’t in the recipe, I just added it because I thought it sounded good)

ICING:

1/2 cup confectioners’ sugar

2 tablespoons creamy peanut butter (I used about 2 and 1/2 tbs)

2 tablespoons milk (I used a little more)

 Directions

In a mixing bowl, cream butter, sugars and peanut butter.

Add egg and vanilla; mix well.

Combine flour, oats, baking soda and salt; stir into the creamed mixture.

Press into a greased 13-in. x 9-in. x 2-in. baking pan.

Sprinkle with chocolate chips. (I pressed the chocolate chips into the bars slightly before putting in the oven)

Bake at 350 degrees F for 20-25 minutes or until lightly browned. (I baked at 325 for 25 minutes and they were PERFECT)

Cool 10 minutes.

Combine icing ingredients; drizzle over bars.  (I combined icing ingredients and then put in a ziploc bag, snipped the corner, and piped the frosting on. It is SO GOOD)