American · Dessert
Peanut Butter Bars
A high-protein reimagining of peanut butter bars that swaps butter for Greek yogurt and leans on whey protein and oat flour for structure, with raspberries folded in for fibre and a light peanut butter drizzle finishing each square.
$1
12 minsPrep
17 minsCook
39 minsTotal
EasyLevel
Nutrition per serving
272Calories
16.7gProtein
13.8gFat
23.4gCarbs
9.9gSugar
4.5gFiber
433mgSodium
52mgChol
3.2gSat Fat
306mgPotassium
97mgCalcium
1.7mgIron
0.3mcgVitamin B12
3.9mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
English Brown Ale
local
Cold Brew Coffee
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat oven to 175°C (350°F) and line a 10x10cm (4x4 inch) tin with parchment, leaving an overhang.
2
In a bowl, whisk together the peanut butter, Greek yogurt, egg, brown sugar and vanilla extract until smooth and fully combined.
3
Sift in the oat flour, whey protein concentrate, cocoa powder, baking powder and salt, folding gently just until no dry streaks remain.
4
Spread the batter evenly into the lined tin using a spatula, smoothing the top.
5
Scatter the fresh raspberries over the surface and press them lightly into the batter.
6
Bake for 16-18 minutes until the edges are set and a toothpick comes out with only a few moist crumbs.
7
Cool the bars in the tin on a wire rack for 10 minutes, then lift out using the parchment overhang and cool completely.
8
Warm the remaining peanut butter for 10-15 seconds until drizzle-consistency and drizzle over the top.
9
Slice into 2 squares and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 30g30g natural, smooth peanut butter
- 40g40g greek yogurt
- 15g15g whey protein concentrate
- 25g25g oat flour
- 1/21/2 eggs, beaten (25g)
- 12g12g brown sugar
- 2g2g baking powder
- 1g1g salt
- 3g3g vanilla extract
- 6g6g cocoa powder
- 30g30g fresh, pressed into top before baking raspberry
- 8g8g warmed, drizzled peanut butter
