Peanut Butter and Chocolate Thins

Oxmoor House

2 dozen.


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1 1/2 cups all-purpose flour
3/4 cup firmly packed brown sugar
1/4 teaspoon salt
3 tablespoons stick margarine
1 egg, lightly beaten
2 teaspoons vanilla extract
Vegetable cooking spray
1/2 cup semisweet chocolate morsels
3 tablespoons reduced-fat crunchy peanut butter spread


Prep: 15 Minutes
Cook: 10 Minutes
Chill: 1 Hours

Combine first 3 ingredients in a medium bowl. Cut in margarine with a pastry blender until mixture resembles coarse crumbs. Stir in egg and vanilla.

Pat dough into a 13- x 9- x 2-inch pan coated with cooking spray. Bake at 375° for 10 minutes. Remove from oven; let cool completely on a wire rack.

Combine chocolate morsels and peanut butter in a small saucepan. Cook over medium heat, stirring constantly, until mixture melts. Spread chocolate mixture over crust; cover and chill at least 1 hour. Cut into 24 bars. Store in refrigerator in an airtight container.

Created date

August 2009

Nutritional Information

Calories 101
Caloriesfromfat 33 %
Fat 3.7 g
Satfat 1.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1.7 g
Carbohydrate 15.7 g
Fiber 0.4 g
Cholesterol 9 mg
Iron 0.0 mg
Sodium 56 mg
Calcium 0.0 mg