About Me

My photo
Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. Now.....let's have some fun in the kitchen!!!

Thursday, October 11, 2012

Choco-Pumpkin Bars

<singing> These are a few of my favorite things!!!  Chocolate and pumpkin!!! Oh yea!!!  Nothing else needs to be said except....Make these!!!!

Makes 24 Servings
1 Serving = 4 PointsPlus™

1/3 cup all-purpose flour
1/4 cup Splenda Brown Sugar Blend
1/2 cup Splenda granulated, divided
1 cup old fashioned oats
1/2 cup chopped walnuts (or pecans)
3/4 cup light butter
1 (8 oz.) package fat-free cream cheese
3/4 cup fat-free egg substitute
1 (15 oz.) can pumpkin puree (NOT pumpkin pie filling)
1 tsp pumpkin pie spice
1 cup mini chocolate chips

Preheat oven to 350º. Line 13 x 9 inch baking pan with foil and spray.

In a medium bowl, combine flour, Splenda brown sugar blend, 1/3 cup Splenda granulated, oats & nuts. Cut in butter with a fork until mixture is crumbly.

Press all but about 1 cup of the crust mixture into the bottom of the prepared pan.


Bake 15 minutes. Allow to cool.

Beat cream cheese, egg substitute, remaining 1/2 cup Splenda granulated, pumpkin and pumpkin pie spice until well blended.

Pour over crust. Sprinkle remaining crust mixture and chocolate chips over filling.

Bake 30 minutes or until set. Lift from pan to rack to cool.

Cut into 24 bars.

MY SPIN: The next time I make this I'm going to use 2 tsp pumpkin pie spice and 1/2 cup of the mini chocolate chips. And I think I'll refrigerate it before I eat some......think it will be better chilled. And I'll make sure I have enough chopped walnuts.

Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Loving Life(time)!

No comments:

Post a Comment