Barney Butter Bars

September 23, 2010

Barney Butter can replace peanut butter in any recipe. Fans have shared with me the many ways in which they use Barney Butter, such as for Asian Dipping Sauce or instead of tahini in hummus. Here are some of our favorites.

If you don’t have time to bake multiple pans of cookies, try this quick, one pan bar recipe. You can substitute chopped dried apricots for the chocolate chips for a tart, chewy bar, or try adding coconut to the topping!

Cookie crust:

In a mixing bowl with attachment add:

• 2-1/2 cups firmly packed brown sugar
• 1/4 cup butter
• 1/2 cup non-hydrogenated vegetable shortening (like Spectrum Organics)

Mix on medium then add:

• 3 eggs
• 1 jar Smooth or Crunchy Barney Butter
• 1 tablespoon light corn syrup
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla extract

Mix again. In a separate bowl mix with wire wisk:

• 2 cups oat flour
• 2 teaspoons baking powder

Carefully add dry ingredients to mixer ingredients while on low until combined. Remove mixer bowl and add by hand:

• 2 cups oats
• 1-1/2 cups chocolate chips

Press onto 17 x 12 x 1 cookie sheet.

Filling:

Beat together:

• 1 jar Smooth Barney Butter
• 1/2 cup powdered sugar
• 2 tablespoons cornstarch

Spread over top of cookie crust.

Topping:

Combine:

• 1 cup oats
• 1/4 cup brown sugar
• 2 tablespoons melted butter

Sprinkle over the filling layer.

Bake at 350°F for 20 minutes. Cool completely before cutting. Makes 36 delicious bars.