Buckeye Cookie Bars


  • 2 cups All-Purpose Low Carb Flour Mix
  • 1/4 cup dark cocoa powder
  • 2 cups Splenda, granulated (or your favorite low carb sweetener)
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1/2 cup chopped pecans
  • 2 cans Nestle Media Crema
  • 1 cup Splenda, granulated (or your favorite low carb sweetener)
  • 1/2 cup peanut butter

Preparation Instructions:

Preheat oven to 325 degrees.

In a large mixing bowl, combine flour mix, Splenda, cocoa, oil, and eggs. Beat on medium speed until crumbly. Stir in pecans. Reserve 1 1/2 cups of crumb mixture and press the remaining crumbs firmly on the bottom of a greased 9 x 13 glass baking dish.

In a medium bowl, beat crema, Splenda, and peanut butter until smooth, and spread over crumb crust. Sprinkle with the reserved crumb mixture.

Bake 25 - 30 minutes. Let cool and cut into bars.