Peanut Butter Dream Bars
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
* Chocolate Wafer Cookies, .5 cup, crumbs * Oats, .5 cup * Powdered Sugar, .33 cup * Salt, .5 tsp * Butter, unsalted, 3 tbsp * Peanut Butter, smooth style, .25 cup * *Philadelphia Fat Free Cream Cheese, 1.5 oz , room temperature * Vanilla Extract, 2 tsp * Semisweet chocolate, 1 oz (approx 60 pcs) (melted)
1. Line a 9x4 inch loaf pan with wax paper or baking parchment leaving a 2 in h overhang on the long sides.
2. Combine the ground wafers, oars, sugar, and 1/4 teaspoon salt in a medium bowl. Stir in the butter until everything is evenly moistened. Stir in 1 tbs of peanut butter until mixture forms large clumps. Transfer mixture to lined 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 smooth and fluffy, about 2 minutes. Add vanilla remaining 3 tbs. peanut butter. and remaining 1/4 tsp of salt, and beat on medium speed until pale and nearly double in volume, about 7 minutes. Transfer to the load pan and spread in an even layer over cookie crust. Freeze until firm, about 10 minutes.
4. Spread chocolate in a thin, even layer over the chilled peanut butter layer. Refrigerate until firm, about 10 minutes. When ready to serve, lift bars out of the pan using the wax paper overhang. Cut crosswise into 8 bars and serve cold.
Makes 8 servings. You can substitute for more low fat, low sugar products, I just entered it with most full fat items so you know it could be less if you wanted it to. :)
Number of Servings: 8
Recipe submitted by SparkPeople user LEAHKAY21782.
2. Combine the ground wafers, oars, sugar, and 1/4 teaspoon salt in a medium bowl. Stir in the butter until everything is evenly moistened. Stir in 1 tbs of peanut butter until mixture forms large clumps. Transfer mixture to lined 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 smooth and fluffy, about 2 minutes. Add vanilla remaining 3 tbs. peanut butter. and remaining 1/4 tsp of salt, and beat on medium speed until pale and nearly double in volume, about 7 minutes. Transfer to the load pan and spread in an even layer over cookie crust. Freeze until firm, about 10 minutes.
4. Spread chocolate in a thin, even layer over the chilled peanut butter layer. Refrigerate until firm, about 10 minutes. When ready to serve, lift bars out of the pan using the wax paper overhang. Cut crosswise into 8 bars and serve cold.
Makes 8 servings. You can substitute for more low fat, low sugar products, I just entered it with most full fat items so you know it could be less if you wanted it to. :)
Number of Servings: 8
Recipe submitted by SparkPeople user LEAHKAY21782.
Nutritional Info Amount Per Serving
- Calories: 179.7
- Total Fat: 10.8 g
- Cholesterol: 12.7 mg
- Sodium: 260.3 mg
- Total Carbs: 20.7 g
- Dietary Fiber: 2.0 g
- Protein: 4.1 g
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