Sugar Free Aloha Bars
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Crust2 C all-purpose flour2/3 C splenda granular1/2 tsp salt1/2 tsp baking powder8 Tbsp cold butter or margarine, diced4 Tbsp buttermilkCoconut Crisp Filling6 egg whites2 1/4 C splenda granular1 Tbsp vanilla extract2 1/2 C crispy rice cereal3 1/2 C unsweetened coconutTopping1 C coarsely chopped cashews or macadamia nuts2 oz sugar free dark chocolate (Hersheys Special Dark mini-bars work well for me), melted
Makes 24 servings.
CRUST: Grease a 9x13" baking dish (a deep jellyroll pan would work too) and preheat the oven to 350. Combine the dry ingredients in a large bowl and whisk to combine. Cut in the butter pats with a pastry cutter until the mixture resembles coarse crumbs. Add the buttermilk and combine with a fork until the dough becomes moist and sticky. Press into the bottom of the pan and bake for 15 minutes, until crust is lighty browned.
COCONUT CRISP FILLING: Reduce oven temperature to 275º. Beat egg whites until soft peaks form. Gradually add splenda and beat until stiff. Fold in vanilla, cereal, and coconut. Press onto crust and bake approx. 25-30 minutes, until top is firm and edges are just barely golden.
Sprinkle the nuts evenly over the cooked coconut filling and drizzle the melted chocolate over. Let cool 1 hour.
Number of Servings: 24
Recipe submitted by SparkPeople user DRUBITS.
CRUST: Grease a 9x13" baking dish (a deep jellyroll pan would work too) and preheat the oven to 350. Combine the dry ingredients in a large bowl and whisk to combine. Cut in the butter pats with a pastry cutter until the mixture resembles coarse crumbs. Add the buttermilk and combine with a fork until the dough becomes moist and sticky. Press into the bottom of the pan and bake for 15 minutes, until crust is lighty browned.
COCONUT CRISP FILLING: Reduce oven temperature to 275º. Beat egg whites until soft peaks form. Gradually add splenda and beat until stiff. Fold in vanilla, cereal, and coconut. Press onto crust and bake approx. 25-30 minutes, until top is firm and edges are just barely golden.
Sprinkle the nuts evenly over the cooked coconut filling and drizzle the melted chocolate over. Let cool 1 hour.
Number of Servings: 24
Recipe submitted by SparkPeople user DRUBITS.
Nutritional Info Amount Per Serving
- Calories: 174.5
- Total Fat: 11.9 g
- Cholesterol: 10.7 mg
- Sodium: 152.9 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 1.5 g
- Protein: 2.9 g
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