Serves: 25
Total Calories: 48

1/2 cup natural peanut butter
1/3 cup canola oil
1/4 cup apple butter
2 tablespoons date sugar (optional)
1/2 teaspoon powdered stevia extract
1 teaspoon vanilla extract
2 tablespoons soft tofu or 1 egg
1 cup whole wheat pastry flour
1/2 cup rolled oats (quick-cooking are OK)
1/2 teaspoon baking soda
1/4 teaspoon salt
CAROB PEANUT BUTTER FROSTING
1/2 cup carob powder
3/4 cup soy milk or milk
1/3 teaspoon powdered stevia extract
1/3 cup peanut butter
1 teaspoon vanilla extract

• Preheat the oven to 350°F. Oil an 11 x 7-inch or similar size baking pan.
• Mix the peanut butter and oil together in a bowl. If your peanut butter is already runny, reduce the oil and increase the peanut butter some. Mix in the apple butter, date sugar, stevia extract, vanilla, and tofu or egg. The tofu may be blended first in a blender or creamed directly into the batter until smooth.
• Stir in the flour, oats, baking soda, and salt. Press the batter into the bottom of the pan, and bake for 25 minutes.
• Mix the carob, soymilk or milk, and stevia extract together in a saucepan. Cook at a low boil for about 7 minutes. Remove from the heat and mix in the peanut butter and vanilla until smooth.
• Remove the bars from the oven, and frost immediately. Cool before cutting.

NOTE: You may use half carob and half cocoa (or 1 square of baker’s chocolate, melted) plus 2 tablespoons honey.

Nutritional Facts:

Serves: 25
Total Calories: 48
Calories from Fat: 29

More Recipes from the Stevia Cookbook:
Refrigerator Cutter Cookies
Molasses Cookies
Almond Delights
Chocolate Chip Cookies
Jam Dot Cookies
Cashew Coconut Chews
Coconut Fig Chews
Date Nut Cookies
Crisscross Peanut Butter Cookies
Oatmeal Raisin Cookies
Sesame Crisps
Tropical Fruit Bars
Peanut Butter Bars
Date Bars
Pumpkin Bars
Granola Energy Bars
Pecan Sandies
Carob Brownies
Chocolate Brownies