Peanut Butter Dream Bars
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
2 packages of Nabisco 100-calorie oreo thins, finely ground in a food processor1/2 cup low calorie thin chocolate wafers, finely ground in a food processor.1.2 Cup old fashion oats1/3 Cup confectioners sugar 1/2 teaspoon salt3 Tablespoons butter (unslated, melted and cooled)1 1/2 ounces reduced fat cream cheese room temperature2 teaspoons vanilla extract2 Tablespoons semisweet chocolate chips, melted
1, Line a 9x4 inch loaf pan with wax paper or baking parchement, leaving a 2-inch overhand on the tong side (to pull out bars when done)
2. Combine the gound wafers, oats, sugar and 1/4 teaspoon salt in a medium bowl. Stir in the butter until everything is evenly moistened. Stir in 1 Tablespoon peanut butter until mixture forms large clumps. Transfer mixture to lined loaf pan and press into an even layer. Refrigerate until first, 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 Tablespoons peanut better and remaining 1/4 teaspoon salt, and beat on medium speed until pale and nearly doubled in volume, about 7 minutes. Transfer to the loaf pan and spread in an even layer over cookie crust. Freeze until firm, about 10 minutes.
4. Spread the 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.
Number of Servings: 8
Recipe submitted by SparkPeople user CANDISF.
2. Combine the gound wafers, oats, sugar and 1/4 teaspoon salt in a medium bowl. Stir in the butter until everything is evenly moistened. Stir in 1 Tablespoon peanut butter until mixture forms large clumps. Transfer mixture to lined loaf pan and press into an even layer. Refrigerate until first, 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 Tablespoons peanut better and remaining 1/4 teaspoon salt, and beat on medium speed until pale and nearly doubled in volume, about 7 minutes. Transfer to the loaf pan and spread in an even layer over cookie crust. Freeze until firm, about 10 minutes.
4. Spread the 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.
Number of Servings: 8
Recipe submitted by SparkPeople user CANDISF.
Nutritional Info Amount Per Serving
- Calories: 178.0
- Total Fat: 11.1 g
- Cholesterol: 13.8 mg
- Sodium: 235.7 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 1.4 g
- Protein: 3.5 g