Splenda Coconutty Bars Recipes

COCONUTTY BARS

Steps:

• Preheat oven to 350 degrees F.
• Combine the butter, 1/4 cup SPLENDA® Brown Sugar Blend and flour until a dough forms. Press into a 13X9 baking pan.
• Bake for 10 minutes.
• Blend the eggs, remaining 1/4 cup SPLENDA® Brown Sugar Blend, vanilla, flour and baking powder. Stir in the coconut and the pecans.
• Spread the filling onto the par-baked crust.
• Return to the oven for 20 minutes.

SPLENDA COCOA BOTTOM BANANA BARS

Steps:

• Preheat oven 350.
• Spray 13x9 pan with cooking spray.
• Cream margarine and splenda.
• Add egg whites and vanilla, beat until combined.
• Blend in bananas.
• Combine flour, baking soda, baking powder and salt.
• Add to creamed mixture.
• Divide batter in half and add cocoa.
• Mix well, Spread cocoa batter into pan.
• Spread remaining batter over this and swirl with knife
• Bake 25-30 min till toothpick comes out clean.

VANILLA COCONUT SUPER BARS

Steps:

• Preheat oven to 310 degrees F (154 degrees C). Grease a 9-inch square baking pan.
• Pulse walnuts, almonds, coconut, cacao beans, hemp seed hearts, goji berries, coconut flour, cinnamon, ginger, and vanilla bean paste together in a food processor until combined.
• Stir honey and coconut oil together in a small bowl; pour over nut mixture and pulse to combine. With food processor running, add yogurt slowly until a moist dough forms. Transfer dough to the greased pan and spread evenly to 1/2-inch thickness.
• Bake in the preheated oven until edges start to come away from the sides of the pan, 30 to 40 minutes. Increase oven temperature to 425 degrees F (218 degrees C) and bake until top is toasted and golden brown, about 10 minutes more. Cut into 1x3-inch bars while still warm.

SPLENDA BLEND -- CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°F.
• Combine flour, baking soda, and salt in a small bowl, set aside.
• Beat butter, Splenda sugar blend, brown sugar, and vanilla at medium speed with an electric mixer until blended; add eggs, one at a time, mixing well after each addition; scrape sides of bowl; Gradually add flour mixture, beating until blended, stir in chocolate chips.
• Spoon rounded tablespoons of cookie dough onto ungreased cookie sheets; Bake cookies 9 to 11 minutes or until lightly browned, remove from oven and cool on a wire rack.

PECAN BARS MADE WITH SPLENDA©

Steps:

• Preheat oven to 350°F; butter and 8-inch square baking dish, then line it with two criss-crossed sheets of parchment paper and butter that.
• To make the crust, combine the ingredients in a food process and process until fine crumbs form; place crumbs in the prepared baking dish and press down evenly with your fingers (flour your fingers if the dough is too sticky).
• Bake just until the edges begin to brown, about 25 to 30 minutes.
• Meanwhile, prepare the filling: Spread pecans out on a fimmed baking sheet and toast in oven, tossing occasionally, until fragrant, about 6 to 8 minutes; coarsely chop (or buy them already coarsely chopped and toast them the same way, heh heh heh).
• In a medium saucepan, combine the sugar, butter, honey, and cream; bring to a boil, reduce heat, and simmer until slighly thickened, about 4 to 5 minutes.
• Stir in pecans and vanilla; spread over the baked crust and let cool in the pan for an hour.
• Once cooled, lift out of the pan using the parchment overhang, and place on a cutting board.
• Cut into 24 rectangles.
• NOTE: These bars will remain fresh for 5 days if stored at room temperature in an airtight container. They also freeze well and can be frozen before they are cut, if you like (just bring to room temperature to before cutting).