It’s Back to School for my kids this week! This summer went by far too quickly. I think it’s because we were waiting all summer long for summer weather to begin, and then once it did we had about 7 days of it before September 1st.
Call me old-fashioned, but I love having something freshly baked waiting on the counter for my kids when they get home from school. Actually most times I just bring it with me in the car for afterschool pick up. My youngest son’s first question when he sees me outside his classroom is usually “is there a snack in the car?”
I wanted to use PB2 in baking to see what kind of results I could get. I really couldn’t be happier with this bar cookie. Peanut butter and chocolate… what could be better?
A big thank you to my daughter Anna for snapping this great picture!
PB2 Chocolate Chip Bar Cookie
- 1/2 cup all-purpose flour
- 1/2 cup PB2 powder
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 1/8 tsp. baking soda
- 1 cup brown sugar
- 1/3 cup melted butter
- 1 tsp. vanilla
- 1 egg
- 1/2 cup chocolate chips
- 2 ounces chopped pecans
Preheat oven to 350 degrees. Spray a 8 inch square pan with non-stick spray.
Combine melted butter and brown sugar in a mixer. Beat well. Add vanilla and egg. Add remaining dry ingredients and mix well. Stir in chocolate chips and nuts. Spread batter into pan. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
Using Weight Watchers Recipe Builder, if you made 16 servings they would be 5 pts+ each. 12 servings would be 7 pts+ each. And if you are like me and cut it into 9 servings, they are 9 pts+ each.