Make an Easy Fall Dessert That's Not Pumpkin: Whole-Wheat Peanut Butter Bars
Fall seems to bring out the pumpkin people. I like pumpkin. I like it in lots of things, particularly breads, cakes, and pies. I also like it as a vegetable. Nonetheless, the media and stores have been saturating society with pumpkin things. So today I have an alternative for dessert and snack time--old fashioned peanut butter bars. The recipe for these simple, quick, and economical bars has been around for years, but I tinkered with it a bit to increase the peanut butter and limit the sugar and fat content. The bars are made with white whole wheat flour and, though sweet and without doubt a dessert, aren't too terribly bad for you. So have a pumpkin-free alternative and be happy. Enjoy!
Whole-Wheat Peanut Butter Bars -- Makes 16
3/4 cup of peanut butter
1/3 cup of canola oil
1/4 cup of milk
1/2 cup of brown sugar
1/3 cup of sugar
1 1/4 cup of white whole wheat flour
3/4 teaspoon of baking soda
1/2 teaspoon of baking powder
1/4 teaspoon of salt
1/2 cup of chocolate chips and/or chopped peanuts (optional)
Preheat the oven to 350 degrees and coat a 9-inch square pan with non-stick cooking spray or line the pan with aluminum foil and spray the foil. In a large bowl, mix the peanut butter, canola oil, milk, sugars, and egg well until everything is incorporated. Add the flour, baking soda, baking powder, and salt and mix them into the batter until no streaks remain. Add the chocolate chips and peanuts if you'd like. Bake the bars for about 30 minutes until they are golden. Let the bars cool for 10 minutes in the pan and then cut them into squares to serve them.
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