A couple of weeks ago we were at a neighborhood get together. Everyone brought a dessert to share. One of my friends’ husband is gluten intolerant so we were talking about desserts that are gluten free but taste good. A peanut butter cream cheese cookie recipe was brought up and how good it is. It did sound really good! One problem, it has a lot of sugar. But. . . never fear! We can fix that!
These are a great gluten free, sugar free bar. The pan of bars is almost gone before I started writing this post! They are delicious! My daughter can’t stop eating them!
They are really sweet with the honey and cream cheese!
I decided they would cook better as bars because of the consistency of the batter. You will want to grease your pan.
For the cream cheese you want whole cream cheese, not fat free or reduced fat. Reduced fat or fat free dairy doesn’t necessarily have fewer calories. And a lot of times sugar is added to compensate for the loss in flavor. Full fat dairy has beneficial metabolic effects. Fat promotes satiety and can limit overeating. Studies show that full fat dairy is actually better for you.
I use peanut butter that the only ingredients are peanuts and salt.
This recipe is really easy to make. Soften your cream cheese then mix all ingredients together. Poor batter into greased 9×9 pan and bake.
Let the pan cool before cutting. The bars stay together nicely.