Peanut Butter and Chocolate Thins

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 101
  • Calories from fat: 33%
  • Fat: 3.7g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.7g
  • Carbohydrate: 15.7g
  • Fiber: 0.4g
  • Cholesterol: 9mg
  • Iron: 0.0mg
  • Sodium: 56mg
  • Calcium: 0.0mg


  • 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


  1. 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.
  2. 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.
  3. 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.
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