May 17, 2018
Desserts, Cookies, Nuts/Seeds,
Peanut, Vegetarian, Bars, Kosher Dairy more
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In a small bowl, combine crust ingredients.
Press onto the bottom of a 13x9-in. baking pan coated with cooking spray.
Bake at 350° for 8 minutes or until golden brown.
Cool on a wire rack.
Meanwhile, combine the nuts, honey and cinnamon.
Transfer to a baking sheet lined with parchment paper and coated with cooking spray.
Bake at 350° for 5-7 minutes or until toasted and fragrant, stirring occasionally.
Crumble mixture and set aside.
In a small bowl, beat the cream cheese, peanut butter, butter, confectioners' sugar and honey until smooth.
Beat in the egg, vanilla and maple flavoring.
Combine flour and baking powder; gradually beat into cream cheese mixture.
Spread over cooled crust. Bake for 14-16 minutes or until set.
Sprinkle nut mixture over warm filling; press in slightly.
Drizzle with melted chocolate.
Cool completely on a wire rack.
Chill for 2 hours or until firm.
Cut into bars.
Yield: 2 dozen.
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