1 1/3 cups Carbquik
1 cup polydextrose
1/2 cup butter, softened
1 1/2 cups granular Splenda or equivalent liquid
1 1/2 teaspoons blackstrap molasses
1 1/2 teaspoons vanilla
2 eggs
2 ounces pecans, chopped, 1/2 cup

In a small bowl, blend the Carbquik and polydextrose; set aside. In a medium bowl, beat the butter, sweetener, molasses and vanilla until creamy. Add the eggs and beat well. Add the dry ingredients and blend on low speed just until blended. Stir in the pecans. Spread in a greased 9x13" pan and bake at 350 for 20-25 minutes or until golden brown all over, checking after the minimum time. Cool in the pan on a rack at least 30 minutes before cutting.

Makes 18 servings
Can be frozen

* These are Dizneegirl's LC Congo Bars minus the chocolate chips.

With granular Splenda:
Per Serving: 121 Calories; 10g Fat; 2g Protein; 19g Carbohydrate; 14g Dietary Fiber; 5g Net Carbs

With liquid Splenda:
Per Serving: 113 Calories; 10g Fat; 2g Protein; 17g Carbohydrate; 14g Dietary Fiber; 3g Net Carbs

These are yummy, buttery and chewy. They do come out very thin, so be sure to wait until they're cool before cutting. I may try baking them in a 9x9" pan next time to make them a little thicker. I used salted butter and I think the slight saltiness of the Carbquik and butter actually enhances the flavor of these and gives them a somewhat butterscotch flavor.

Since I don't care for MiniCarb chocolate chips unless they are melted and blended into desserts, I decided to make "Blondies" using Dizneegirl's LC Congo Bars recipe and just omit the chips. If you want the chocolate chips, stir in 3/4 cup, or about 5 ounces, at the end along with the nuts and add them to the carb count. I might try adding 1/2 cup of unsweetened coconut sometime, which doesn't affect the net carb count per serving.

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