Makes 12 barsCalories 160 Prep Time 15 minutesTotal Time 45 minutesMade with Splenda® Brown Sugar Blend
Ingredients
For the cookie dough:
1 stick unsalted butter, softened
¼ cup Splenda® Brown Sugar Blend
⅛ cup Splenda® Granulated Sweetener
1 egg
1 teaspoon pure vanilla extract
1 cup all-purpose flour
¼ teaspoon baking soda
¼ teaspoon kosher salt
¼ cup stevia-sweetened or sugar-free chocolate chips
For the pistachio butter mixture
¼ cup raw, shelled pistachios
¼ cup unsweetened almond milk
Optional topping:
1 tablespoon raw shelled pistachios, chopped
Nutrition Info Per Serving
Serving Size: 1 bar
Calories
160
Total Fat
11g
Saturated Fat
6g
Cholesterol
35mg
Sodium
75mg
Total Carbs
14g
Dietary Fiber
1g
Sugars
2g
Added Sugars
2g
Protein
2g
Instructions
To make the bars:
Preheat oven to 350ºF. Prepare an 8×8 baking pan by either using parchment paper or nonstick cooking spray.
In a skillet, melt butter over medium heat. Stir continually until butter starts to brown, about 5 – 6 minutes. Remove from heat and set aside to cool.
In a medium bowl, beat together Splenda Brown Sugar Blend and Splenda Granulated Sweetener. Pour in cooled browned butter. Beat on high. Add egg and vanilla, beating for one minute. Add flour, baking soda and salt. Beat until fully incorporated. Fold in chocolate chips.
Spread most of the dough evenly out in the pan, reserving two tablespoons to crumble on top. Spread pistachio butter mixture (see the instruction below) over the chocolate chip dough, keeping it about an inch in from the sides. Crumble the reserved 2 tablespoons of cookie dough on top. If desired, top with chopped pistachios.
Bake for 15-18 minutes, until bars are done, but still gooey. Slice into bars and serve!
To make the pistachio butter mixture:
Add pistachios to a small food processor and process on high. Add milk, and process until pistachios smooth out and become creamy. Set aside.
Note
If desired, sprinkle a few more chocolate chips on top for decoration!
