Uncle Bubba Bars
THM:S, low carb, sugar free, gluten/nut free if using non-contaminated ingredients
Author: Briana Thomas
Serves: 15-18
Ingredients
- 1½ cups Briana's Baking Mix
- 1 T THM Super Sweet Blend
- 1½ tsp. baking powder
- ¾ tsp. xanthan gum
- ½ tsp. salt
- ⅛ tsp. THM Pure Stevia Extract Powder
- 12 T salted butter, softened/melted
- 4 eggs
- 1 tsp. vanilla extract
- 1 tsp. molasses
- ¼ cup water
- ½ cup Lily's sugar free chocolate chips (or chunked 85% dark chocolate)
Cream cheese layer:
- 1 8 oz. package cream cheese, reduced fat or full fat (if using full fat, soften it)
- ½ cup Greek yogurt (or an additional 4 oz. of cream cheese for a richer version)
- 1 egg
- 1½ tsp. THM Super Sweet Blend
- ½ tsp. vanilla extract
- -
- Additional chocolate chips for topping
Instructions
- For the cookie dough, whisk the dry ingredients together or whiz them in a food processor (I use our Ninja's food processor attachment). Add the wet ingredients and mix well (you can do this in the food processor or with a hand mixer). Stir in the chocolate chips by hand. Spread a little over half of the dough in the bottom of a greased 9x13" glass baking pan, reserving the rest of the dough for the top of the bars.
- Make the cream cheese layer by beating all the ingredients together until smooth. Spread the cream cheese mixture over the cookie dough in the pan.
- Place small blobs of the remaining cookie dough mixture on top of the cream cheese layer, distributing them evenly. Use an offset spatula to help distribute the cookie dough and smooth the top of the bars when you're finished. Sprinkle more chocolate chips on top when you're finished.
- Bake at 350 degrees F for 20-23 minutes or until the cream cheese layer is set in the middle and a knife comes out cleanly (don't overbake!). Refrigerate to chill completely before cutting. Yields 15-18 servings.
Recipe by Briana Thomas at https://www.briana-thomas.com/uncle-bubba-bars/