This is the third peanutbutter based bar cookie I am posting. There is something about peanut butter and chocolate or toffee bits in this recipe. I was flipping through the book - Creative cooking - the costco way and the picture of these bars drew my attention. I changed quite a bit and made these bars. These are a bit crumbly and that is what makes them so delicious.
One year back - Vegan Whole wheat bread, Zucchini Kootu
Adapted from the book - Creative Cooking - the Costco way
(Makes 24 big pieces or 35 small pieces)
All purpose flour - 1 cup
Quick cooking oats - 1 cup not instant
Sugar - 1 cup (Can use half brown sugar and half white sugar. Increase this if you are using natural peanut butter.)
Canola oil - 1/2 cup
Smooth peanut butter - 1/3 cup
Baking Soda - 1/2 tsp
Salt - 1/4 tsp (Increase it if you are using natural peanut butter)
Egg - 1 large
Vanilla - 1 tsp
Toffee bits - 1 cup (heathbar bits - you can use chocolate chips instead)
Preheat the oven to 350 F. Grease a 13 X 9 glass pan with vegetable oil spray. Set aside. In a bowl, whisk together flour, oats, salt and baking soda. In another bowl beat oil, peanut butter and sugar till well combined. Add the egg and beat. Add vanilla and with mixer at low speed, add the dry ingredients. It will get hard to beat towards the end. Turn it off and using a spatula, fold the ingredients till all of them come together. Fold in the toffee bits and dump into the prepared pan. This dough is very crumbly. Push it to spread to the entire pan. Bake for 20 - 24 minutes or till light brown on the top. Cool completely on the wire rack. Slice when completely cool.
To make it eggless:
Use ener-G replacer in place of 1 egg. Or since peanut butter already makes these bars nutty, use flax egg. It will come out beautifully. Or better still use 1/4 cup mashed banana to make it peanut butter banana bars.