Makes 16 servings
|3/4||cup all-purpose flour|
|1/2||cup packed brown sugar|
|1/2||cup fat-free butterscotch ice cream topping|
|1/4||cup cholesterol-free egg substitute|
|3||tablespoons margarine or butter, melted|
|1/2||cup toasted chopped pecans (optional)|
- Preheat oven to 350°F. Lightly coat 8-inch square baking pan with nonstick cooking spray; set aside.
- Combine all ingredients in medium bowl; stir until blended. Spread into prepared pan.
- Bake 15 to 18 minutes or until firm to touch. Cool completely in pan. Cut into 16 bars.
These sweet bars are the perfect packable treat. Wrap individually in plastic wrap so they will be ready to grab for the lunch box or a spur-of-the-moment picnic in the park.
|Serving Size:||1 bar|
|Saturated Fat||<1 g|
|Total Fat||2 g|
|Calories from Fat||21 %|
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