It’s Valentine’s Day and time to make those in our lives feel even more special by doing something nice for them. Since I know the key to making my honey happy is basically cooking anything for him, I opted for something sweet.
But since he does suffer from Diabetes I love him too much to contribute any bad things to his diet. So I’m always striving to find ways to help him curb his craving for sweets in a healthier way.
What I ended up finding was a delicious recipe for Peanut Butter Chocolate Bars from Cooksrecipes.com and I adapted it to fit into the perfect treat for him. Since he loves peanut butter almost as much as he loves me and we both go crazy for chocolate, this was the perfect brownie recipe to turn diabetic-friendly.
Plus it was really easy, so you can’t get better than that. Check out this low-sugar dessert recipe below and see how much fun it can be to experiment and make a recipe all your own.
Low-Sugar Peanut Butter Chocolate Brownie Bars
Yields: 24 bars
Ingredients:
- 1/4 cup low-fat yogurt butter
- 3 packets of Stevia
- 1/3 cup firmly packed brown sugar
- 1/4 cup fat-free organic milk
- 1/3 cup low-fat creamy peanut butter
- 1/4 cup of egg substitute
- 1/2 teaspoon vanilla extract
- 1/4 cup Hershey’s unsweetened cocoa powder
- 1/2 cup whole wheat flour
- 1/2 cup quick oats, uncooked
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup mini semi-sweet dark chocolate chips
How to make:
1. Preheat oven to 350 degrees F.
2. Beat butter, Stevia and brown sugar until well combined.
3. Stevia is a key ingredient in making this diabetic friendly, but be aware DO NOT add too much, it has a very strong flavor and a little goes a long way.
4. Next stir in the milk, peanut butter, egg substitute and vanilla until blended.
5. Gradually mix in combined flour, cocoa powder, oats, baking soda and salt until blended.
6. Finally, stir in the chocolate chips. Now you’re ready to add it to the pan, get your spatula ready!
7. Spread the mixture evenly in a 9 x 9-inch baking pan (be sure to coat the pan with cooking spray).
8. Bake at 350 degree F for 23 to 25 minutes or until wooden tooth pick inserted near center comes out clean.
9. Let cool in pan. Cut into squares.
That’s about it! Not too hard huh? I can happily report back that my fiance absolutely loved his Valentine’s Day dessert, which is all that matters to me really.
Note: It’s best to store in airtight container at room temperature.
For a special treat I can show you what my wonderful fiance surprised me with …he did a little “cooking” of sorts on his own. Check out these amazing chocolate covered strawberries he made me! So sweet right? 🙂
He gets extra bonus points for his unique presentation, see the shot glasses? That’s my guy!
I hope you all have a wonderful Valentine’s Day, and if you’re still in need of some fun last minute ideas to impress you Valentine, check out this awesome free eCookbook, 20 Valentine’s Day Recipes: Blogger Edition.
Have a great week!
Come find me – I’ve linked up with FaveDietsBlog for their first blog hop. You should too!
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This looks like a fabulous dessert! Thanks so much for sharing it on the FaveDiets blog hop!
Thanks for the recipe! This is one that I’ll definitely have to try — chocolate and peanut butter is one of my favorite flavor combinations!
I am so glad that you found a healthy way to satisfy the needs of your loved one. It seems that this is a very delicious desert and I am intrigued by how easy it is to prepare it. It is great that you share such a recipe because diabetes is a common illness and many couples would be grateful that you found a sweet way to satisfy those who can’t enjoy the sweets they want. Thank you!
Great recipe Sarah! Cant get enough chocolate and peanut butter. Gonna give this a try later this week with my girl friend, I will let you guys know how it comes out.