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Four-Nut and Maple Bars

Makes: 24 servings
Serving size: 1 bar Yield: 24 bars
Prep 20 mins Bake 350°F 25 mins to 30 mins
Four-Nut and Maple Bars
Ingredients
  • 2 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 egg whites
  • 3/4 cup pure maple syrup
  • 1/2 cup canola oil
  • 1/2 cup fat-free milk
  • 1 1/2 cups toasted chopped cashews, almonds, walnuts, and/or pecans
  • 1 cup semisweet chocolate pieces
  • 1 recipe Chocolate-Hazelnut Frosting, (recipe below)
  • 2/3 cup toasted pecan halves, chopped cashews, slivered almonds, and/or chopped walnuts
Directions

1. Preheat oven to 350 degrees F. Grease and lightly flour a 13x9x2-inch baking pan. In large bowl combine flour, baking powder, and soda. In medium bowl whisk together egg whites, maple syrup, oil, and milk; add to flour mixture. Stir to combine. Stir in the 1-1/2 cups nuts and the chocolate. Spread in prepared pan.

2. Bake 25 to 30 minutes or until a toothpick inserted near center comes out clean. Cool on wire rack. Spread with Chocolate-Hazelnut Frosting; sprinkle with the 2/3 cup nuts. Cut into bars. Makes 24 bars.
Chocolate-Hazelnut Frosting
Ingredients
  • 1/4 cup chocolate-hazelnut spread
  • 3 tablespoons fat-free milk
  • 1 tablespoon pure maple syrup
  • 1/2 cup unsweetened cocoa powder
  • 1 - 1 1/4 cups powdered sugar
Directions

1. In a bowl combine chocolate-hazelnut spread, fat-free milk, and pure maple syrup. Stir in unsweetened cocoa powder. Stir in powdered sugar until spreading consistency.
Nutrition Facts (Four-Nut and Maple Bars)
  • Servings Per Recipe 24,
  • cal. (kcal) 241,
  • Fat, total (g) 14,
  • sat. fat (g) 2,
  • carb. (g) 29,
  • Monosaturated fat (g) 7,
  • Polyunsaturated fat (g) 4,
  • fiber (g) 3,
  • sugar (g) 16,
  • pro. (g) 4,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (µg) 12,
  • Cobalamin (Vit. B12) (µg) 0,
  • sodium (mg) 81,
  • Potassium (mg) 183,
  • calcium (mg) 50,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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