Make these!!!

[eko42]

Hi All,
I just wanted to share this recipe for Pumpkin Bars that I found on another site. I don't know who to credit with the original recipe. I did quite a bit of tweaking to improve upon the original and am extremely pleased with the results. The original did not have any of the baking aids in it. I'm sure the original recipe turns out fine without them. I had just purchased them on-line and was dying to try them out. I also added the lemon juice. I found it cuts down the artificial sweetener aftertaste. We have been enjoying these for breakfast (I'm so tired of eggs) and as an evening snack.

ENJOY,
Erin---


Pumpkin Bars

2 eggs
2 teaspoons Brown Sugar Twin®
¼ cup erythritol or equivalent sweetener
½ cup Splenda or equivalent of liquid Splenda
¼ vegetable oil
1 tablespoon lemon juice
1 teaspoon vanilla extract
½ can of pumpkin (15 ounce size)

Dry ingredients:

3/4 cup almond flour
¼ cup Expert Foods Wise CHOice Cake-Ability Baking Aid
2 tablespoons Expert Foods ThickenThin not/Sugar thickener
1 teaspoon baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon salt

1/2 cup chopped walnuts or pecans

Preheat oven to 350°F.

In bowl beat eggs with Brown Sugar Twin, erythritol and Splenda. Add vegetable oil, lemon juice, vanilla extract and canned pumpkin, mixing well after each. Set aside.

In a separate bowl mix together dry ingredients until well mixed. Pour egg/pumpkin mixture into dry ingredients and be careful to mix extremely well. Pockets of unmixed batter will result in dry, lumpy bubbles in the finished bars.
Add chopped nuts and mix again to distribute well.

Pour into baking dish that's been greased with butter or PAM. For thin bars, use a 12"x8" pan; for thicker bars, an 8"x8" does nicely. Pyrex dishes bake these bars more effectively than metal baking pans, so if you use metal, watch your bars more closely.

Bake at 350°F for 25-30 minutes for rectangular pan, and 30-40 minutes for square pan. Cool in pan for 5-10 minutes before removing, then cut in squares and enjoy! These bars can be frosted when cool as well. Here's a frosting recipe that works really well with these bars:

Cream Cheese Frosting

Ingredients:

1 8-oz package cream cheese at room temperature
2 teaspoons vanilla extract
1 teaspoon butter flavor extract
3 pkts Splenda
2 tablespoons Expert Foods ThickenThin not/Sugar thickener
1 teaspoon Brown Sugar Twin®
sprinkle of cinnamon

Mix all ingredients well with electric mixer until whipped. Spread on pumpkin bars.

Makes 12 squares. 3 carbs per square including frosting (according to this other site).

[Pami]

This sounds good.
The count I came up with is slightly higher.
Not bad, just slightly higher:

263 Calories;
21g Fat (72.1% calories from fat);
9g Protein;
10g Carbohydrate;
6g Dietary Fiber;
52mg Cholesterol;
316mg Sodium

[eko42]

Pami,
Thank you so much for checking the count on these. What do you think makes them higher than the other site figured? I used liquid Splenda instead of the granular. Won't that save me some carbs?
You're right though they still are not bad and they taste delish.

Erin---