3/4 cup Carbquik
1/2 cup Polydextrose
1/4 cup natural peanut butter
3/4 cup granular Splenda or equivalent liquid Splenda
3/4 teaspoon blackstrap molasses
3/4 teaspoon vanilla
1 egg

In a small bowl, blend the Carbquik and Polydextrose; set aside. In another small bowl, beat the peanut butter, Splenda, molasses and vanilla until creamy. Add the egg and beat well. Add the dry ingredients and blend on low speed briefly just until almost blended. Finish blending with a spoon then spread in a greased 6 1/2 x 8 1/2" or 7 x 10" baking pan (half the size of a 9 x 13" pan). The batter will be extremely sticky so use a strong rubber spatula to spread the batter as evenly as possible. Bake at 350 for 15-20 minutes or until evenly brown and they feel set to the touch. Mine took about 19 minutes. Cool in the pan on a rack at least 30 minutes before cutting.

Makes 9-12 servings
Can be frozen

With granular Splenda:
Per 1/9: 96 Calories; 6g Fat; 4g Protein; 20g Carbohydrate; 14g Dietary Fiber; 6g Net Carbs
Per 1/12: 72 Calories; 4g Fat; 3g Protein; 15g Carbohydrate; 11g Dietary Fiber; 4g Net Carbs

With liquid Splenda:
Per 1/9: 88 Calories; 6g Fat; 4g Protein; 18g Carbohydrate; 14g Dietary Fiber; 4g Net Carbs
Per 1/12: 66 Calories; 4g Fat; 3g Protein; 14g Carbohydrate; 11g Dietary Fiber; 3g Net Carbs

Although the peanut butter flavor isn't very strong, these turned out very good. I used the basic Pecan Blondies recipe, but used peanut butter in place of the butter. Since it won't raise the carbs per serving, I may try using 1/3 cup peanut butter next time. I also very slightly increased the amount of Carbquik so that I wouldn't have to measure out 1/2 cup plus 1/6 cup.

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