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1 3/4 cups all-purpose flour
1 1/4 cups quick cooking oatmeal
1/2 cup packed brown sugar
1/3 teaspoon baking soda
1/8 teaspoon salt
1/3 cup date puree
1 tablespoon canola oil
1/2 cup semisweet chocolate chips
1/3 cup fat-free caramel topping
2 tablespoons all-purpose flour - for topping
Preparation:
| 1. | Preheat oven to 350 degrees. Coat a 13 x 9 pan with vegetable cooking spray; set aside.
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| 2. | In a mixing bowl combine 1 3/4 cups flour, oatmeal, brown sugar, baking soda and salt. Add date puree and oil; stir with fork or fingers until evenly moist and crumbly.
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| 3. | Reserve 1 cup crumb mixture for topping. Press remaining crumb mixture evenly onto bottom of prepared baking pan. Bake 15 minutes. Cool 10 minutes, then sprinkle with the chocolate chips.
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| 4. | Stir remaining 2 tablespoons flour into caramel topping. Drizzle over chocolate, leaving 1/4 inch at the edges. Sprinkle with reserved crumbs. Bake 15 minutes or until edges are golden. Cool; cut into bars.
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Serves: 16
Yields: 16 bars
Per serving:
133 Calories (kcal); 3g Total Fat; (19% calories from fat); 3g Protein; 25g Carbohydrate; 0mg Cholesterol; 52mg Sodium
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