Recipe: Peanut Butter Chocolate Squares


Ingredients

Nonstick cooking spray

1/4   cup butter

3/4   cup granulated sugar or sugar substitute blend* equivalent to 3/4 cup sugar

1/3   cup cold water

3/4   cup refrigerated or frozen egg product, thawed, or 3 eggs, lightly beaten

1/4   cup canola oil

1   teaspoon vanilla

1 1/4   cups all-purpose flour

1   teaspoon baking powder

1/4   cup creamy peanut butter

1/2   cup unsweetened cocoa powder

1/4   cup miniature semisweet chocolate pieces

Directions
1. Preheat oven to 350 degrees F. Line a 9x9x2-inch baking pan with foil, extending foil up over the edges of the pan.
Lightly coat foil with nonstick spray. Set aside.
2. In a medium saucepan, melt butter over low heat; remove from heat. Whisk in sugar and the water. Whisk in egg, oil, and vanilla until combined.
Stir in 1 cup of the flour and the baking powder until combined. (Batter will be thin at this point.)
Place peanut butter in a small bowl; gradually whisk in 1/2 cup of the batter until smooth. Set aside. In another small bowl, combine the remaining 1/4 cup flour and the cocoa powder. Stir into the plain batter; stir in chocolate pieces. Pour chocolate batter into prepared pan.
3. Drop peanut butter batter in small mounds over chocolate batter in pan. Using a thin metal spatula, swirl batters together.
Bake for 20 to 25 minutes* or until top springs back when lightly touched and a toothpick inserted near the center comes out clean.
Cool completely in pan on a wire rack. Cut into bars.

Credit

©Copyright 2014, Meredith Corporation. All Rights Reserved

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