- ¾ cup granulated sugar
- ¾ cup packed dark brown sugar
- 6 tablespoons unsalted butter, softened
- 1 tablespoon canola oil
- ¾ cup reduced-fat creamy peanut butter
- 1 large egg
- 1 large egg white
- A scant cup of All-Purpose flour*
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Cooking spray
- ⅔ cup semisweet chocolate chips
- Preheat oven to 350°.
- In a bowl on medium speed blend (around 2 minutes) the sugars, butter and canola.
- Add peanut butter, beating well.
- Beat in egg and egg white.
- Combine flour, baking powder, and salt, stirring with a whisk.
- Gradually add to the peanut butter mixture (it will be thick)
- Spread batter evenly in a 13 x 9-inch metal baking pan coated with
- cooking spray.
- Bake at 350° for 26 to 28 minutes or until a wooden pick inserted in center comes out clean.
- Place chocolate in the top of a double boiler set over slightly simmering water; melt chocolate chips, stirring until smooth.
- Spread chocolate evenly over top. Cool completely on a wire rack.
- Cut into bars.
*A scant cup is slightly less than a full measuring cup.