Homemade Healthier Cookie Butter & Oatmeal Shortbread Candy Bars with layers of olive oil shortbread, creamy cookie butter, and melted chocolate for an irresistible sweet! And the best part of all? They are made with Purecane's all natural, zero-calorie sugars for a treat that won't spike your blood pressure 🙌
Purecane Baking Sweeteners (aka fermented sugarcane Reb M) are zero-calorie and low-glycemic sweeteners that can be used in replacement of normal sugars to reduce your intake of sugar, calories, and carbohydrates in your daily diet.
What makes them different than other brands is that it is naturally derived from sugarcane for the healthiest, best-tasting sweeteners that have NO impact on blood sugar levels, no artificial chemicals, and no weird aftertaste!
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Purecane's baking sweeteners taste extremely similar to you normal sugars (if not the same). Plus, there is no weird after taste like other brands!
Purecane sweeteners are naturally derived from sugarcanes for an all-natural sweet addition to your baking pantry essentials.
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You can find them online by clicking here, or going to www.purecane.com.
... And guess what! They are running a huge sale as we speak!!
The only difference between these candy bars and a classic Twix is the "caramel" layer (which we made with cookie butter) and the shortbread (that's made with oatmeal for a heart-healthy twist).
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Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL
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“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
1. Preheat the oven to 350F. Grease and line an 8x8" baking pan with parchment paper (cut so that you have wings on the side for easy pull out).
2. In a large bowl, whisk together the flour, oats, brown sugar, baking sweetener, baking powder, and baking soda until well-combined.
3. Mix in the egg, yolk, vanilla extract, and olive oil.
4. Transfer into the prepared pan and press down to even out.
5. Bake for 12-15 minutes, or golden brown on the edges. Let cool.
6. Melt the cookie butter in a saucepan over medium heat until smooth (about 2-3 minutes). Pour into the pan, then set in the freezer for 5 minutes.
7. To temper the chocolate: Melt 2/3rds of the chocolate in a double boiler to 115F. Remove and stir in the remaining chocolate. Let it cool to 84F (about 15 minutes), then reheat and stir until it reaches 89F (about 5 minutes).
8. Pour the tempered chocolate into the pan, then let it cool in the fridge for at least 10 minutes before slicing. Best kept in fridge in an air-tight container for up to one week. Enjoy!
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