Here is what you need:
- Nonstick cooking spray
- 1 can (15-16 oz) chickpeas, drained and rinsed
- 2 eggs
- 1/2 cup reduced-fat creamy peanut butter
- 1 tsp vanilla extract
- 2/3 cup white chocolate morsels, divided
- 1/2 cup quick cooking oats
- 1/3 cup dried cranberries
- 1/3 cup packed brown sugar
- 1/2 tsp baking soda
- 1/4 tsp salt
Directions:
Preheat oven to 350°F (180°C). Lightly spray wells of Brownie Pan with nonstick cooking spray.
Place chickpeas and eggs in Manual Food Processor; process until well blended (mixture will not be completely smooth).
Carefully remove blade from processor bowl. Transfer chickpea mixture to Classic Batter Bowl. Add peanut butter and vanilla; mix well with Small Mix ‘N Scraper®.
Add ⅓ cup of the morsels, oats, cranberries, brown sugar, baking soda and salt. Mix until combined.
Using Medium Scoop, divide mixture evenly into wells of pan. Gently spread mixture with back of Scoop. Bake 16–18 minutes or until wooden pick inserted in centers comes out clean.
Place remaining 1/3 cup morsels in 1-cup Prep Bowl; microwave on HIGH 1 minute, stirring every 15 seconds or until melted.
Transfer to a small resealable plastic bag. To fill plastic bag with melted chocolate, place a small resealable plastic bag over rim of Mini Measure-All® Cup with one corner pointing into the cup. Pour melted chocolate into bag. Remove bag and twist top.
Remove pan from oven to Stackable Cooling Rack; let cool 5 minutes. Trim a small corner off the bag; drizzle chocolate evenly over top of bars.
Serve with Mini Nylon Serving Spatula.
Makes 12 servings
Nutrients per serving:
Cook’s Tips from Pampered Chef:
One bar is 8 WW FreeStyle SP.
- Nonstick cooking spray
- 1 can chickpeas, drained and rinsed
- 2 eggs
- 1/2 cup reduced-fat creamy peanut butter
- 1 tsp vanilla extract
- 2/3 cup white chocolate morsels, divided
- 1/2 cup quick cooking oats
- 1/3 cup dried cranberries
- 1/3 cup packed brown sugar
- 1/2 tsp baking soda
- 1/4 tsp salt
- Preheat oven to 350°F. Lightly spray wells of Brownie Pan with nonstick cooking spray.
- Place chickpeas and eggs in Manual Food Processor; process until well blended (mixture will not be completely smooth).
- Carefully remove blade from processor bowl. Transfer chickpea mixture to Classic Batter Bowl. Add peanut butter and vanilla; mix well with Small Mix ‘N Scraper®. Add ⅓ cup of the morsels, oats, cranberries, brown sugar, baking soda and salt. Mix until combined.
- Using Medium Scoop, divide mixture evenly into wells of pan. Gently spread mixture with back of Scoop. Bake 16–18 minutes or until wooden pick inserted in centers comes out clean.
- Place remaining 1/3 cup morsels in 1-cup Prep Bowl; microwave on HIGH 1 minute, stirring every 15 seconds or until melted. Transfer to a small resealable plastic bag.
- Remove pan from oven to Stackable Cooling Rack; let cool 5 minutes. Trim a small corner off the bag; drizzle chocolate evenly over top of bars. Serve with Mini Nylon Serving Spatula.
- To fill plastic bag with melted chocolate, place a small resealable plastic bag over rim of Mini Measure-All® Cup with one corner pointing into the cup. Pour melted chocolate into bag. Remove bag and twist top.
Carolyn says
Thanks girls sounds wonderful