"Almost Samoas" Light Cookie Bars
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 40
Ingredients
1/2 C Splenda Sweetener3 tbsp C Smart Balance Light Spread1 tbsp flax meal1/2 C unsweetened applesauce2 egg whites1/2 tsp vanilla extract2 C whole wheat flour1/4 tsp salt1 C shredded coconut3/4 C Smucker's Sugar-Free Caramel Syrup1/2 C semisweet chocolate chips
Preheat oven to 350 degrees. Lightly spray a 10 x 13 inch baking pan.
In a large bowl, cream together Splenda, applesauce and Smart Balance spread until fluffy. Beat in egg and vanilla. Gradually add flour , flax and salt at low speed until mixture is crumbly. Press evenly into pan. Bake 20 to 25 minutes or until browned on edges. Be sure middle is baked well and almost solid to the touch. Remove from oven.
Turn oven down to 300 degrees. Line a baking sheet with parchment paper and spread out coconut. Place in oven and toast for 15 to 20 minutes, stirring every 5 minutes. Coconut should be golden in color. Set aside to cool.
Once the coconut has cooled, stir together with caramel syrup.
Place coconut topping in spoonfuls over the cookie base. Spread with spatula or spoon . Sprinkle chocolate chips evenly over the top of the bars.
Microwave bars on high for 1-2 minutes to melt chocolate. Swirl softened chocolate over bars with the tip of a spatula. Cool completely in refrigerator. Cut into 40 squares with a knife or pizza cutter.
If you want the true Samoa effect, cut cooled bars into pieces. Melt 1/2 C of chocolate chips on low power in the microwave, stirring often. Dip the base of the bars until coated. Place on wax or parchment paper until cool. This step is not included in the nutrtional information provided, but adds a nice touch.
Number of Servings: 40
Recipe submitted by SparkPeople user KKS5369.
In a large bowl, cream together Splenda, applesauce and Smart Balance spread until fluffy. Beat in egg and vanilla. Gradually add flour , flax and salt at low speed until mixture is crumbly. Press evenly into pan. Bake 20 to 25 minutes or until browned on edges. Be sure middle is baked well and almost solid to the touch. Remove from oven.
Turn oven down to 300 degrees. Line a baking sheet with parchment paper and spread out coconut. Place in oven and toast for 15 to 20 minutes, stirring every 5 minutes. Coconut should be golden in color. Set aside to cool.
Once the coconut has cooled, stir together with caramel syrup.
Place coconut topping in spoonfuls over the cookie base. Spread with spatula or spoon . Sprinkle chocolate chips evenly over the top of the bars.
Microwave bars on high for 1-2 minutes to melt chocolate. Swirl softened chocolate over bars with the tip of a spatula. Cool completely in refrigerator. Cut into 40 squares with a knife or pizza cutter.
If you want the true Samoa effect, cut cooled bars into pieces. Melt 1/2 C of chocolate chips on low power in the microwave, stirring often. Dip the base of the bars until coated. Place on wax or parchment paper until cool. This step is not included in the nutrtional information provided, but adds a nice touch.
Number of Servings: 40
Recipe submitted by SparkPeople user KKS5369.
Nutritional Info Amount Per Serving
- Calories: 60.6
- Total Fat: 1.8 g
- Cholesterol: 0.0 mg
- Sodium: 38.5 mg
- Total Carbs: 11.1 g
- Dietary Fiber: 1.1 g
- Protein: 1.3 g
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