Healthier Cookie Butter & Oatmeal Shortbread Candy Bars

• 1 cup Flour
• 1 cup Rolled Oats
• 1/4 cup Extra Virgin Olive Oil
• 1/4 cup Purecane Zero Calorie Brown Sugar Substitute
• 2 tbsp. Purecane Baking Sweetener
• 1 large Egg
• 1 Egg Yolk
• 2 tsp. Vanilla Extract
• 1/4 tsp. Baking Powder
• 1/4 tsp. Baking Soda
• 16 oz. Semisweet Chocolate
• 14 oz. Creamy Cookie Butter Spread, or any Creamy Nut Butter

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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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