Ingredients
3 cups Glucerna® Crunchy Flakes'n Almonds Cereal
3/4 cup unbleached all-purpose flour
2 teaspoons baking powder
1/2 cup non-hydrogenated butter spread (such as Smart Balance®* 67% Buttery Spread)
1/2 cup reduced-fat peanut butter
1/4 cup Splenda®* Sugar Blend for Baking
1/4 cup Splenda Brown Sugar Blend
1/4 cup fat-free milk
1-1/2 teaspoons vanilla
Topping: sugar-free, fat-free caramel topping
Directions
- Preheat the oven to 375 degrees. Coat an 8-inch-by-8-inch square baking pan with cooking spray and set aside.
- Chop Glucerna Cereal in a food processor or blender into coarse crumbs. In a bowl, combine the cereal crumbs, flour, and baking powder.
- In another bowl, cream together the buttery spread and peanut butter until smooth. Gradually add the sugars and beat well after each addition.
- Add in the milk and vanilla and beat again.
- Add dry ingredients into the peanut butter mixture. Mix until well blended.
- Pour into prepared pan and bake for 25 minutes until lightly browned and cake tester comes out clean. Let cool for 5 minutes.
- Cut into 20 squares. Cool completely. Decoratively drizzle a scant 1/4 teaspoon of the caramel topping over each piece.
Note: This recipe also may use Glucerna Crunchy Flakes‘n Strawberries or Glucerna Crunchy Flakes‘n Raisins.
*Not a registered trademark of Abbott Laboratories
| Serving Size 1 bar |
Amount Per Serving |
%DV* |
| |
Total Fat 6g |
10% |
| |
Saturated Fat 1.5g |
8% |
| Calories 140 |
Cholesterol 0mg |
0% |
| Calories from Fat 60 |
Sodium 160mg |
7% |
| |
Total Carbohydrate 17g |
6% |
| |
Dietary Fiber 2g |
6% |
| |
Sugars 7g |
|
| |
Protein 3g |
|
| Vitamin A 8% Vitamin C 2% Calcium 2% Iron 8% |
© 2008 Abbott Laboratories