Peanut butter bars
Wow! What a day...what a week! I have been stressed and often disappointed in myself this week. Needless to say, it has been long, very long, and not looking to slow down anytime soon. I do feel blessed to see several instances that God chose to smile upon me this week...as I write you from the apple store where the face of my phone was just replaced for free and not under warranty. I enjoy bringing this blog to you, though I am often blogging in the wee hours of the morning winding down from the activities the day has brought to my life.
I tried to minimize the calories in this yummy treat. It’s easy, quick and delicious, and combines all the right tastes for whatever fix you are needing. I really like that you can cut squares right from the pan and self serve at a cookout or display the squares on a nice dessert plate for a dinner.
You will need:
- 8 pack crescent rolls (refrigerated dough)
- 1 Tbs. light butter melted
- 1 brick of fat free cream cheese (softened)
- 3 Tbs. creamy peanut butter
- 2 Tbs. fat free sour cream
- 1/4 c. sugar
- 1/2 tsp. vanilla
- Pinch of salt
- 1 c. cinnamon granola
- 1/2 c. oats
- 1/4 c. chopped almonds
- 3 Tbs. cinnamon sugar
- 3 Tbs. brown sugar
- 1 Tbs. flour
Roll out half (4 triangles) of the crescent rolls with a rolling pin. If you either do not want to use a rolling pin or do not have one you can stretch and mash the dough together in the baking dish. You want to create a thin flat rectangle, a 9”x 13” rectangle to be specific, without any gaps in the dough. Place the stretched dough in a 9” x 13” baking dish. Repeat the process for the second set of 4 rolls and set aside.
Brush the dough (both rectangles) on both sides with the melted butter.
Mix the filling ingredients in order in a medium mixing bowl with an electric mixer. Ingredients can be mixed by hand. If doing so, cream cheese must be very soft and mix until well blended...work those forearms! Spread the filling over the crescent rolls allowing about a 1/2 inch boarder of exposed dough.
Cover with remaining dough and press the dough layers together around the edges.
Bake at 375 degrees F for 5 minutes.
While you wait, in a small mixing bowl mix your topping ingredients by hand in no particular order. Be sure the granola and oats are well covered in the sugars and flour.
Remove the dish from the oven. Completely cover the top crescent roll layer with the topping. Give the topping a quick coat of butter flavored pan spray. Bake for 10 to 15 more minutes at 375 degrees F.
Note* this dish took around 20 minutes total in my oven, but my oven is notorious for cooking slow.