Skinny Glazed Peanut Butter Bars

by Jen on July 30, 2012

Peanut butter is a staple in our house.  I buy the two-pack natural peanut butter from Costco, and we go through it pretty quick.  My kids love it on their sandwiches and my DH smears it on his toast every morning.  But one of my DH’s favorite treats is glazed peanut butter bars.

Typically, the traditional bars contain a lot of processed sugar and butter.  Don’t get me wrong, they taste great, but I really don’t need a huge batch of sugary bars at my family’s disposal!  So I decided to try and make a “healthier” version.

pb chocolate bars picm thumb Skinny Glazed Peanut Butter Bars

Here’s how I made these bars a little bit healthier:

  • used natural peanut butter instead of the processed stuff
  • swapped old-fashioned rolled oats for quick-cooking oats due to their high fiber and high protein content
  • used coconut oil instead of butter
  • used antioxidant-rich dark chocolate instead of milk chocolate

pb chocolate bars6 thumb Skinny Glazed Peanut Butter Bars

Even though these are the “skinny” version of the original, the taste is fantastic.  These bars were gone in two days.  I caught my DH sneaking one from the fridge before bed!

I also love that this recipe makes 8 servings.  I hate making a huge pan of bars and then  having them tempt me every time I walk by!  You could even cut the bars in half and make 16 smaller servings.  Whichever you decide, I promise you won’t be disappointed.

Oh, and did mention these are no-bake?!  How easy is that.

pb chocolate bars9 thumb Skinny Glazed Peanut Butter Bars

Skinny Glazed Peanut Butter Bars

51

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 8 pieces

Recipe adapted from Cook Yourself Thin

Ingredients

  • 1/2 cup finely ground chocolate wafers
  • 1/2 cup old-fashioned oats
  • 1/3 cup icing sugar
  • 1/2 tsp sea salt (divided)
  • 3 Tbsp virgin coconut oil, melted
  • 1/4 cup natural peanut butter (divided)
  • 2 oz. reduced-fat cream cheese, room temperature
  • 2 tsp vanilla extract
  • 1/4 cup dark chocolate chips, melted

Instructions

  1. Line a 9 x 4-inch loaf pan with parchment or wax paper leaving a 2-inch overhang on the long sides.
  2. Combine the ground wafers, oats, icing sugar, and 1/4 tsp salt in a medium bowl. Stir in the melted coconut oil until everything is moistened. Stir in 1 Tbsp peanut butter until mixture forms large clumps. Transfer to your prepared loaf pan and press into an even layer. Refrigerate until firm, about 10 minutes.
  3. Meanwhile, beat cream cheese with an electric mixer on medium speed until fluffy. Add vanilla, remaining 3 Tbsp peanut butter, 1/4 tsp salt, and beat on medium speed until pale and fluffy, about 5 minutes. Transfer to the loaf pan and spread into an even layer over cookie crust. Freeze until firm, about 10 minutes.
  4. Spread melted chocolate in a thin, even layer over the chilled peanut butter layer. Refrigerate until firm.
  5. When ready to serve, lift bars out of the pan using the parchment paper overhang. Cut crosswise into 8 bars and serve!

Notes

Before slicing, let the bars warm up a little bit by leaving out at room temperature for approximately 15 minutes. This makes the bars easier to cut.

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