Friday, April 9, 2010

Cocoa Pecan Squares

Graham Cracker-like Crust
2/3 cup Low-Carb Bake Mix
2/3 cup ground almonds
1/3 cup butter, melted
2 SPLENDA® packets

3 eggs
1/2 cup any Sugar Free Pancake Syrup, OR
1/3 cup SPLENDA® Granular
2 tbsp butter, melted
1/2 tsp vanilla extract
1 cup sugar free chocolate chips(sweetened)
3/4 cup chopped pecans

Graham Cracker-like Crust
In medium bowl, combine Low-Carb Bake Mix, ground almonds, butter and SPLENDA®. Press into an 8-inch square glass dish. Bake 350°F 10 minutes.

In medium bowl, beat eggs with fork. Stir in Sugar Free Pancake Syrup, SPLENDA® Granular, butter and vanilla extract. Stir in chocolate chips and pecans. Pour over prepared crust.
Bake in 350°F oven 25 minutes, or until filling has set. Cool in pan on wire rack. Cut into squares and refrigerate.
~~Bits & Bites~~
Cookies are usually stored at room temperature in an airtight container. They usually freeze well in airtight containers or freezer bags up to 4 months. These squares can be frozen. 1.6 g carbs

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