Nutty Chocolate Cookie Delight
A little goes a long way with these crunchy, sweet bars,
Adapted from Swap & Drop Diet, Best Health (Reader’s Digest Canada)
| Servings |
| 20squares |
| Servings |
| 20squares |
Ingredients
- Cookie
- 1 1/4 cups all-purpose flour
- 1/2 cup SPLENDA® Brown Sugar Blend
- 1/2 cup unsalted butter room temperature
- Topping
- 2 squares unsweetened dark chocolate
- 1/4 cup SPLENDA® No Calorie Sweetener Granulated, divided
- 1/4 cup unsweetened coconut
- 1 1/2 cups ground unsalted nuts (pecans, walnuts, almonds, peanuts)
- 2 tbsp 35% cream
- 1/4 cup butter melted
Servings: squares
Units:
|
Ingredients
Servings: squares
Units:
|
Instructions
- Preheat oven to 350°F (180°C). Mix the flour with Splenda brown sugar blend in an 8- or 9-inch (20- or 23-cm) square pan. Add the butter in pieces. Mix with a fork until grainy.
- Spread evenly in the pan and press down lightly. Bake for 15 minutes or until edges are golden. Let cool.
- To make topping: Melt the chocolate in the microwave on a very low setting. Add 2 tbsp (30 mL) Splenda sweetener and mix well. Pour melted chocolate on cookie, sprinkle the coconut overtop, and top with the nuts.
- In a small bowl, thoroughly mix the cream and remaining 2 tbsp (30 mL) Splenda sweetener into melted butter. Spread over nut mixture with a spoon. Bake for 15 to 20 minutes, or until the nut mixture is golden brown. Let cool and cut in squares.
Recipe Notes
Per square: 175 calories, 1 g protein, 14 g total fat, 7 g saturated fat, 21 mg cholesterol, 10 g carbohydrates, 2 g fibre.
