Golden Peanut Butter Bars

POINTS: 4 (3 if you skip the peanuts)
MAKES: 24 servings
CRISPY RATING: Yay - bar cookies!


  • 2 Cups All-purpose Flour
  • 3/4 Cup Firmly Packed Light Brown Sugar
  • 1 Egg, beaten
  • 1/2 Cup Light Butter, cold
  • 1 Cup Chopped Peanuts
  • 14 Ounce Fat-free Sweetened Condensed Milk
  • 1/2 Cup Peanut Butter
  • 1 Teaspoon Vanilla Extract

1. Preheat oven to 350°F.

2. Combine flour, brown sugar and egg; cut in butter until crumbly. Stir in peanuts. Reserving 2 cups crumb mixture, press remaining mixture on bottom of 13x9-inch baking pan. Bake 15 minutes or until lightly browned.

3. In large bowl, with mixer, beat EAGLE BRANDŽ with peanut butter and vanilla. Spread over prepared crust; top with reserved crumb mixture.

4. Bake 25 minutes longer or until lightly browned. Cool. Cut into bars. Store leftovers covered at room temperature.


1. I went hunting for bar cookies and found tons of them at the Eagle brand website. I'm particularly fond of finding reasonably point-friendly bar cookies that don't want you to make 36 square out of an 8x8 pan or something. (I find brownie recipes particularly guilty of this, hee hee!) Anyway, 24 out of a 9x13 for 3 to 4 pts, that I can handle. :)

2. The light butter works well in these (as opposed to cookies, where I don't have much success with light butter) because it's just pressed into the casserole and not required to hold a shape while baking.

3. Skip the peanuts (you won't miss them) and they drop to 3 pts each - Per Serving: 162 Calories; 5g Fat (27.3% calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber; 14mg Cholesterol; 71mg Sodium.

This recipe is from the Eagle Brand (sweetened condensed milk) website. I just made everything light and FF instead.

From MC - Per Serving: 197 Calories; 8g Fat (35.5% calories from fat); 6g Protein; 27g Carbohydrate; 1g Dietary Fiber; 14mg Cholesterol; 72mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.

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