Chocolate-Drizzled Peanut Butter Cheesecake Bars

Carb. per serving 13 g or 10 g

Servings 24 (1 bar each)

Prep 30 minutes

Bake 25 minutes

Cool 30 minutes   Chill 4 hours

•   Nonstick cooking spray
• ½ cup regular rolled oats
• ½ cup whole wheat flour
• ¼ cup packed brown sugar*
• ¼ cup butter, melted
• 2 8-ounce packages fat-free cream cheese, softened
• ¾ cup creamy peanut butter
• ⅓ cup granulated sugar*
• ¾ cup refrigerated or frozen egg product, thawed
• ¼ cup fat-free milk
• 1 teaspoon vanilla
• 2 ounces semisweet chocolate, chopped
• 2 to 3 tablespoons fat-free milk
• 3 tablespoons chopped peanuts (optional)

1. Preheat oven to 350°F. Lightly coat a 13×9×2-inch baking pan or 3-quart rectangular baking dish with cooking spray; set aside.

2. For crust, place oats in a food processor or blender. Cover; process or blend until coarsely ground. In a small bowl combine ground oats, flour, brown sugar, and melted butter. Pat mixture evenly onto bottom of prepared pan. Set aside.

3. Meanwhile, for cheesecake filling, in a large bowl combine cream cheese, peanut butter, and granulated sugar. Beat with an electric mixer on medium speed until combined. Add egg, the ¼ cup milk, and the vanilla. Beat on low speed just until combined.

4. Pour filling onto the prepared crust. Bake about 25 minutes or until set in the center. Cool in pan on a wire rack for 30 minutes. Cover and chill for at least 4 hours or up to 24 hours.

5. For chocolate drizzle, in a small heavy saucepan heat chocolate over low heat, stirring until melted. Remove from heat and beat in enough of the 2 to 3 tablespoons milk to make drizzling consistency. Spoon chocolate into a small plastic bag; seal bag. Using scissors, snip off a very small corner from bag. Pipe melted chocolate over the filling. If desired, sprinkle with peanuts. Cover and chill until chocolate is set.

*Sugar Substitutes: Choose Splenda Brown Sugar Blend for the brown sugar and Splenda Sugar Blend for the granulated sugar. Follow package directions to use product amounts equivalent to ¼ cup brown sugar and ⅓ cup granulated sugar.

Per serving: 145 cal., 8 g total fat (3 g sat. fat), 8 mg chol., 203 mg sodium, 13 g carb. (1 g fiber, 8 g sugars), 7 g pro. Exchanges: 1 starch, 1 lean meat, 1 fat.

per Serving with Substitutes: Same as above, except 137 cal., 10 g carb. (5 g sugars), 202 mg sodium. Exchanges: 0.5 starch.