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Peanut Butter Chocolate Chip Bars From Karina

purple

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purple Community Regular
purple
Posted

I tried another "Karina" recipe, here it is:

Open Original Shared Link

I made 1/2 a recipe...good thing b/c I might eat the whole pan full by myself :P

These can be very allergy friendly(except the peanuts), easy to adjust. Faster than cookies ;)

What I did:

I used Spectrum shortening, Ener G egg replacer, and sorghum flour mix with adding baking powder, soda and xanthan gum (recipe tells how much). I used less chocolate chips-3/4 cup, 1/2 cup in the dough and 1/4 cup sprinkled on top (for 1/2 recipe).

Sprayed an 8x8" pan, then pressed the dough into the pan with a fork, criss crossing the dough(made the bars look like peanut butter cookies). Baked them almost 20 minutes, until the edges looked a little crispy.

My bars are gluten-free, egg free, and dairy free. You could easily make them potato or corn free. Could be chocolate free too :mellow: . Her recipe also uses Pamela's baking mix for even faster results!

You can wrap and freeze for lunches/snacks.

I may try them with a little less sugar next time, I never pack my brown sugar.

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heavy Apprentice
heavy
Posted
I tried another "Karina" recipe, here it is:

Open Original Shared Link

I made 1/2 a recipe...good thing b/c I might eat the whole pan full by myself :P

These can be very allergy friendly(except the peanuts), easy to adjust. Faster than cookies ;)

What I did:

I used Spectrum shortening, Ener G egg replacer, and sorghum flour mix with adding baking powder, soda and xanthan gum (recipe tells how much). I used less chocolate chips-3/4 cup, 1/2 cup in the dough and 1/4 cup sprinkled on top (for 1/2 recipe).

Sprayed an 8x8" pan, then pressed the dough into the pan with a fork, criss crossing the dough(made the bars look like peanut butter cookies). Baked them almost 20 minutes, until the edges looked a little crispy.

This recipe sounds really good! I can't wait to try it!

Do you have any suggestion for school lunch that are also nut friendly. I having to send lunches now for my 6yrs old. The school has contaminated her some how? Don't know how just yet so until I find out I'm packing her lunches.

My bars are gluten-free, egg free, and dairy free. You could easily make them potato or corn free. Could be chocolate free too :mellow: . Her recipe also uses Pamela's baking mix for even faster results!

You can wrap and freeze for lunches/snacks.

I may try them with a little less sugar next time, I never pack my brown sugar.

purple Community Regular
purple
Posted
  • Author

Can be: nut free, egg free, dairy free, oat free, corn free, potato free, chocolate free, gluten-free...not calorie free :P

Open Original Shared Link

These are not chocolate and you can sub most anything...just make them however you like...they are AMAZING...taste kinda like apple crisp or gingersnaps or spice cake.

I use:

rice flour, sorghum, buckwheat, cornstarch, oats/part quinoa, 1 T. ground flax, Ener G, golden raisins, dried cranberries, chopped dates(always dates), chopped pumpkin seeds, sunflower kernels and chopped almonds. I also use 1 1/3 cups sugar or sub some of the sugar for honey or agave nectar. The dough will be a little crumbly when you press it into the pan. Karina gives lots of tips.

I didn't like them with peanuts or chocolate chips (I love choc. but not in these)

Someone used dried blueberries.

I make 2- 8x8 pans and put different add-ins in each pan. Cool, cut into granola bars, wrap and freeze for lunches/snacks.

Make extra b/c you will love them right out of the oven. Also, while you have all your dry ingredients out, open a ziploc bag and measure the dry ingredients into it, store in fridge, then next time just dump it into a bowl.

Her Banana Choc. Chip Bread (I made muffins with it) was fantastic, easy for school lunch.

Her Sweet Potato and Black Bead Enchiladas can be made w/o cheese. I used store bought green chili salsa, you could mix in tomato sauce or salsa or ground beef.

I will be trying her vanilla brownies soon.

Are you guys egg, dairy, nut and gluten-free? My dd is vegan/gluten-free. Any other recipes I can keep my eye out for?

*Tried Karina's Vanilla Brownies today (cookie recipe is the same).

Results: made 1/2 recipe, very gooey, could use less sugar, may try part coconut flour next batch, Ener G for egg, baked them longer-didn't seem to get done, tasted best after they cooled, may use less chips or add nuts. I would make them again with above adjustments.

  • 1 month later...
hannahp57 Contributor
hannahp57
Posted

i made these already. the first time i changed the reipe quite a bit.

i cut back on the brown sugar (maybe 1/4 C less)

i cut the chips in half

i baked in a much smaller pan than a 13x9... maybe a 5x9 can't remember off the top of my head.

i baked for the alloted amount of time and they weren't done in the middle so i cut the temperature back to say 350* abd baked for 8 more minutes. It ended up like a small cookie cake. very yummy. my husband and his friend ate over half in about an hour. :P i think that is a compliment

the second time i followed the directions (but still couldnt bring myself to using the alloted amount of chips. (i am a chocolate freak so this surprises even me) but i think in the end i like the thicker cake-like cookie

THANKS FOR THE RECIPE

msmini14 Enthusiast
msmini14
Posted

I made this also and cut back on the sugar too. It was sooooo good! Yes you have to be careful with this lol, I could have ate the whole batch

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