Pumpkin Chocolate Chip Bars (GF)

PUMPKIN CHOCOLATE CHIP BARS

These delicious, moist and rich-tasting cake bars do not need a frosting, although they look pretty with the frosting, I don’t think it is required.  The chocolate chips make it sweet enough.  I originally made this dessert with a cream cheese frosting, but I think a sweeter frosting, like the Betty Crocker Frosting, page___ would be even better and would complement the wonderfully-spiced cake bars.

1¹/₄ cups Gluten-Free Bake Mix, (300 mL)

  page___

1 tsp cinnamon (5 mL)

¹/₂  tsp ground cloves (2 mL)

¹/₂  tsp baking powder (2 mL)

¹/₂  tsp baking soda (2 mL)

¹/₄ tsp salt (1 mL)

3 eggs

1 cup canned pumpkin (250 mL)

Liquid sucralose to equal 1 cup (250 mL)

  SPLENDA^® Granular

¹/₂  cup light-tasting olive oil (75 mL)

¹/₃  cup granulated erythritol (75 mL)
¹/₂  cup sugar-free chocolate chips (125 mL)

Betty Crocker Frosting,page___ (optional)

Preheat oven to 350°F (180°C).  In medium bowl, combine Gluten-Free Bake Mix, page___, cinnamon, ground cloves, baking powder, baking soda and salt.

In food processor, process eggs, pumpkin, liquid sucralose, OR SPLENDA^® Granular, olive oil and erythritol.  Add dry ingredients and process about 1 minute until thickened. Stir in chocolate chips. Spread in greased 9 x 13-inch (2 L) glass baking dish.  Bake 30 to 40 minutes.  Frost when cool, if desired.

Yield:  18 (3 x 6) bars

1 bar

127.0 calories

2.6 g protein

10.5 g fat

2.9 g net carbs