(7 ratings)
3/4 cup reduced-fat crunchy peanut butter
3/4 cup Splenda Granular
1 egg or equivalent in egg substitute
1/2 cup no-fat sour cream
1/3 cup fat-free milk
1 tablespoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 cup mini chocolate chips
Preheat oven to 350° F. Spray an 11-by-7-inch biscuit pan with butter-flavored cooking spray.
In a large bowl, cream peanut butter and Splenda Granular. Stir in egg, sour cream, fat-free milk, vanilla extract and Steel's vanilla syrup. Add flour and baking powder. Mix gently just to combine, using a sturdy spoon. Fold in chocolate chips. Spread batter evenly onto prepared biscuit pan.
Bake for 15 to 20 minutes. Place pan on a wire rack and allow to cool completely.
Cut into 24 bars.
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