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Old 01-29-2008, 08:50 AM   #1
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Buckeye Cookie Bars

Buckeye Cookie Bars (18 bars - 3.2 carbs each)

2 cups LC cake and cookie flour mix (carbquik version) (18 carbs)
1/4 cup dark cocoa powder (4 carbs)
2 tsp splenda quik pack (6 carbs)
1/4 cup vegetable oil
2 large eggs (1 carb)
1/2 cup chopped pecans (2 carbs)
2 (7.5 oz) cans Nestle Media Crema (15 carbs)
1 tsp splenda quik pack (3 carbs)
1/2 cup peanut butter (12 carbs)

Preheat oven to 325 degrees.
In large mixing bowl, combine flour mix, splenda, cocoa, oil, eggs; beat on medium speed until crumbly.
Stir in pecans.
Reserve 1 1/2 cups of crumb mixture and press the remaining crumbs firmly on the bottom of a greased 9 x 13 glass baking dish.
In a medium bowl, beat crema, splenda, and peanut butter until smooth; spread over crust.
Sprinkle with the reserved crumb mixture.
Bake 25 to 30 min.
Let cool and cut.
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Old 01-29-2008, 08:53 AM   #2
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Lord those look good!!! Adding the recipe to my list of things to try..thanks Kevin!
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Old 01-29-2008, 09:09 AM   #3
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Kevin, tell me these taste somewhat like a Butterfinger. No matter, as soon as I get some dark chocolate, I'm going to make these for sure. Thanks for this recipe!
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Old 01-29-2008, 12:30 PM   #4
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No.......no.......I have to stay away!!!!!!!! They look too good and one is never enough!
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Old 01-29-2008, 06:36 PM   #5
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Oh no! I've got to finish the brownie fudge pie before I make anything else but boy do those bars look wonderful, chocolate and peanut butter -- yummmm! Thanks for another great recipe Kevin!
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Old 01-31-2008, 05:43 PM   #6
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I made these with hazelnuts instead of the pecans and they are very good. Not sure if they taste like a butterfinger but they do taste like peanuts. Very good.

Last edited by luvlowcarb; 01-31-2008 at 05:46 PM..
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Old 01-31-2008, 06:14 PM   #7
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Kevin, Hello fom the Buckeye State! I will definately try these if I can find the Nestle Media Crema. Is it in major grocers or did you buy it at Netrition? I see you use Smart Balance PB. I love that stuff!
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Old 01-31-2008, 06:23 PM   #8
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Kevin, Hello fom the Buckeye State! I will definately try these if I can find the Nestle Media Crema. Is it in major grocers or did you buy it at Netrition? I see you use Smart Balance PB. I love that stuff!
Like Barbo I get mine at walmart but I see it in all the major grocery stores.
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Old 01-31-2008, 06:31 PM   #9
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I've never seen it. Lately I have an eagle eye in the stores looking for unexpected low carb alternatives to everything. I love grocery shopping, it is like a hobby for me. My husband says when we win the lottery we will get a supermarket in our backyard. Trouble is, I always forget to play the lottery! Also, at MY store there will be no lines at the checkout and no one will block the aisles.
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Old 01-31-2008, 07:03 PM   #10
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I found it at walmart in Toledo last week
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Old 01-31-2008, 07:46 PM   #11
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In our Walmart it's in the ethnic aisle.
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Old 01-31-2008, 09:21 PM   #12
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Subscribe. Making these soon.
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Old 02-01-2008, 06:24 AM   #13
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Wow, do these look good! I only have one can of cream right now, so when I get around to it will try to make 1/2 recipe. Thanks!!
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Old 02-01-2008, 06:49 AM   #14
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Are these crumbly? Or like a brownie?
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Old 02-01-2008, 07:11 AM   #15
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Are these crumbly? Or like a brownie?
Its not like a brownie. Its a cookie bar with a creamy center and crumbs on top.
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Old 02-01-2008, 07:36 AM   #16
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How is the crema different from heavy cream? Are the extra carbs worth whatever quality it brings to these? TIA, Kevin!
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Old 02-01-2008, 08:49 AM   #17
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How is the crema different from heavy cream? Are the extra carbs worth whatever quality it brings to these? TIA, Kevin!
The original HC recipe calls for sweetened condensed milk. I have found the texture I get subbing creama, egg, and sweetener is a better match then heavy cream. I am not saying heavy cream or even cc milk wouldn't work, I just prefer the results better when I have tried it both ways. Feel free to try it with heavy cream or whatever you use to sub for sweetened condensed milk. That may work well enough for your carb needs. My personal preference is go for the texture if I can keep the bottom line carb count per serving within my carb limits.


HTH
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Old 02-01-2008, 02:49 PM   #18
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Kevin: I now have a question after reading the above post. "I have found the texture I get subbing creama, egg, and sweetner is a much better match than heavy cream." When I made the bars I put the eggs in with the flour as instructed. Should they have gone in with the creama? The bar held together well and tasted good.
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Old 02-02-2008, 08:58 AM   #19
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Quote:
Originally Posted by Kevinpa View Post
The original HC recipe calls for sweetened condensed milk. I have found the texture I get subbing creama, egg, and sweetener is a better match then heavy cream. I am not saying heavy cream or even cc milk wouldn't work, I just prefer the results better when I have tried it both ways. Feel free to try it with heavy cream or whatever you use to sub for sweetened condensed milk. That may work well enough for your carb needs. My personal preference is go for the texture if I can keep the bottom line carb count per serving within my carb limits.


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Quote:
Originally Posted by luvlowcarb View Post
Kevin: I now have a question after reading the above post. "I have found the texture I get subbing creama, egg, and sweetner is a much better match than heavy cream." When I made the bars I put the eggs in with the flour as instructed. Should they have gone in with the creama? The bar held together well and tasted good.


Hey Kevin, I would like to know too. I actually made the bars and they are great.
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Old 02-02-2008, 11:10 AM   #20
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Sorry I just saw this and realized I wrote this up differently than I did the recipe. I actually used 1 egg with the flour and 1 with the filling. lol I am glad that it worked this way also though.
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Old 02-02-2008, 12:08 PM   #21
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Kevin, are you finding you like fresh eggs with the Crema Media rather than the powdered, as you used once upon a time? For Sweetened condensed milk sugarfree.

Just wondering. . .haven't tried any yet, but I'm ready for tomorrow or soon.

Janie
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Old 02-02-2008, 12:25 PM   #22
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Kevin, are you finding you like fresh eggs with the Crema Media rather than the powdered, as you used once upon a time? For Sweetened condensed milk sugarfree.

Just wondering. . .haven't tried any yet, but I'm ready for tomorrow or soon.

Janie
No janie. I just happened to have run out of the whole powdered eggs and did not have a chance to reorder yet. So I used a reg egg.
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Old 02-03-2008, 05:24 PM   #23
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Kevin I made this and think I goofed. I can't figure the measurements in quick packs vs granular I guess.

I tried to up the sweetness but must have really missed the mark as these were barely sweet and not much taste.

I couldn't figure out what you meant by 2 tsp splenda quik pack (6 carbs) because 2 tsp splenda granulated wasn't enough so I tried 5 tbls and then added even 2 tbl erythritol as the splenda and the chocolate seemed bitter. Then for the filling I added a 1/2 cup splenda and 2 tbl eyrthritol and the peanut butter and still this was not anywhere near sweet enough after baking. So I made up some erythritol frosting (think your whoopie pie filling) and frosted this and it salvaged it and gave it more sweetness.

What did I do wrong?
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Last edited by SkeeterN; 02-03-2008 at 05:26 PM..
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Old 02-03-2008, 05:50 PM   #24
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2 tsp quick pack is 2 whole quick packs or equal to 2 cups of sweetener.

This recipe has the equivilent of 3 cups of sweetener in it.

Last edited by Kevinpa; 02-03-2008 at 05:51 PM..
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Old 02-03-2008, 05:52 PM   #25
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2 tsp quick pack is 2 whole quick packs or equal to 2 cups of sweetener.
holy cow! Why do they listed it as 2 tsp? and not just listed as 2 quick packs? No wonder it wasn't sweet enough. I am sad
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Old 02-03-2008, 06:18 PM   #26
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Anita, every since I have been using quick pack, I have used the tsp measure in my recipes. 1 packet = 1 tsp = 1 cup sweetener, 1/2 tsp = 1/2 cup ....ect.

I do not keep my quick packs in the packets. I empty all my packets into a clean jar and then measure it using measuring spoons.

I am sorry you misunderstood. I thought as many times as I have stated this that people knew the difference.
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Old 02-03-2008, 07:09 PM   #27
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Anita, every since I have been using quick pack, I have used the tsp measure in my recipes. 1 packet = 1 tsp = 1 cup sweetener, 1/2 tsp = 1/2 cup ....ect.

I do not keep my quick packs in the packets. I empty all my packets into a clean jar and then measure it using measuring spoons.

I am sorry you misunderstood. I thought as many times as I have stated this that people knew the difference.
I do not do math good I need to see the measurements right in front of me. It is my fault. I never use the quick packs. I will try to remember next time.
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Old 02-03-2008, 10:19 PM   #28
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[COLOR=red]Also for people who are not familiar with Splenda Quick Packs, this is NOT the same as Splenda packets. The Splenda packets which have been around "forever" are each equal to 2 tsp of sugar.[/COLOR]
[COLOR=#ff0000]As Kevin said, the Quick Packs (often referred to as QP) are each equal to 1 cup of sugar (or Splenda Granular)![/COLOR]

[COLOR=#ff0000]Skeeter the conversion for the QPs are quite easy.... Just remember 1/4 tsp = 1/4 cup, 1/2 tsp = 1/2 cup, etc. I'm not good at math either, but this one even I can do! [/COLOR]
[COLOR=#ff0000]So if a recipe calls for 2 tsp Splenda Quick Pack, it would equal 2 cups of Granular Splenda. [/COLOR]
[COLOR=#ff0000]Hope this helps![/COLOR]
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Old 02-05-2008, 08:50 AM   #29
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I made these and found that this is a superb recipe for a type of desert that I don't especially care for, if that makes any sense...but I tried taking a cue from the Australian Lamington cake, which is a small square of plain cake dipped in chocolate frosting and coated all around with dried, unsweetened coconut, and gave a similar treatment to buckeye bar squares...I coated the bottom with melted bitter-sweet choc chips and coated with coconut, then melted some more chips with cream to make ganash (for a softer coating) and spread that on the tops and sides, then coated them with coconut (tossing the coconut against the sides to begin with)...the result was luscious. (Too bad I don't know how to spell lucsious.)
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Old 02-05-2008, 08:54 AM   #30
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I made these and found that this is a superb recipe for a type of desert that I don't especially care for, if that makes any sense...but I tried taking a cue from the Australian Lamington cake, which is a small square of plain cake dipped in chocolate frosting and coated all around with dried, unsweetened coconut, and gave a similar treatment to buckeye bar squares...I coated the bottom with melted bitter-sweet choc chips and coated with coconut, then melted some more chips with cream to make ganash (for a softer coating) and spread that on the tops and sides, then coated them with coconut (tossing the coconut against the sides to begin with)...the result was luscious. (Too bad I don't know how to spell lucsious.)
now that sounds stupendous!
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