Peanut Butter Passion Bars

Today I will share with you another one of our favorite bar cookies. As usual, I made over the recipe to include bean puree to add protein and fiber and reduce the fat. I also made the sweetened condensed milk using my powdered
milk. It costs me just over $.30 per can to make instead of over a dollar a can at the grocery store. I shared these as samples at a recent class I taught about using your powdered milk and the ladies were speechless! They couldn't believe they were made using powdered milk and filled with mashed white beans. They tell me I am a food storage wizard - I promise it doesn't take magic to make these goodies. I'm sure if you like the combination of chocolate and peanut butter, you will count this among your favorites as well.

Peanut Butter Passion Bars

2 cups quick cooking oats

1 cup whole wheat flour
1 cup all-purpose flour

1¼ cups brown sugar

½ tsp salt

1 tsp baking soda
½ cup + 2 Tbsp butter, softened
½ cup white bean puree (or additional butter, softened)

¼ cup peanut butter

1 (14 oz) can sweetened condensed milk*

½ cup peanut butter

1 cup milk chocolate chips

Mix together the oats, flour, brown sugar, salt and baking soda. Add the butter, bean puree, and peanut butter. Mix well. It will be crumbly and that is OK. Press half the oat mixture into the bottom of a greased 9x13 pan. Stir together the sweetened condensed milk and peanut butter. Spread over the oatmeal layer, working carefully so you don't pull up the oats. Sprinkle the chocolate chips over the peanut butter layer. Finally, sprinkle the remaining oat mixture over the top and press down lightly with your hand. Bake at 350° for 20-25 minutes. Cool completely before cutting into bars. These are rich so I cut my bars small.

*Sweetened Condensed Milk                                                                                                                    

½ cup water

1 cup sugar

1 Tbsp margarine or shortening

1 cup non-instant powdered milk

Mix ½ cup water, 1 cup sugar and 1 Tbsp margarine or shortening together in a saucepan. Bring to a full boil, stirring occasionally. Remove from heat and allow to cool slightly. Pour into your blender and add 1 cup of non-instant dry milk powder. Blend until smooth. Store in the fridge for up to one year. If it begins to crystallize in the fridge, put it in the blender. This recipe makes about 2 cups. Use in all your baking and candy making. You can double the batch if you are making lots of holiday goodies. When your recipe calls for 1 can of sweetened condensed milk, it is equal to ½ cup + 2 Tbsp (10 Tbsp total) of the homemade version.