Friday, February 24, 2012

Flourless Peanut Butter Chocolate Chip Bars- UPDATED

I like these a lot—a very lot.

And even though the creator of this recipe calls them blondies (which is inaccurate because blondies are technically butterscotch brownies and these are not butterscotch), I still love her cookbook. It’s called “Desserted: Recipes and Tales from an Island Chocolatier” and it’s by Kate Shaffer, the owner of Black Dinah Chocolatiers on Isle au Haut. It’s a cookbook filled with stories about chocolate and chickens and life on an island in Maine. In other words, it’s the kind of cookbook that you actually read. In case you haven’t gathered as much, I highly recommend it.

(Adapted—minimally—from “Desserted: Recipes and Tales from an Island Chocolatier”)

1/2 cup natural peanut butter
4 dates (pits removed)
a couple gloobs of honey (no more than 2 tbsp.)
1 egg (at room temperature)
1sweet potato, cooked and mashed 
1 tsp. baking soda
1 cup chocolate chips

1. Preheat oven to 350° and line an 8 x 8 baking dish with parchment paper.

2. Plop the peanut butter, dates, honey, egg, sweet potato and baking soda in a food processor. Process until smooth.

3. Transfer the mixture to a bowl and add the chocolate chips. Stir.

4. Pour the batter into the baking dish and bake for 20-25 minutes.

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