No-Bake Chocolate Peanut Butter Bars

No-Bake Chocolate Peanut Butter Bars
By: Nestle Toll House

1 cups creamy peanut butter, divided
¾ stick of butter, softened
1 cup powdered sugar, divided
1 ½ cups graham cracker crumbs
1 cup (6oz) Nestle Toll House Semi-Sweet Mini Morsels, divided

Grease 8x8 glass pan

Beat ½ cup peanut butter and softened butter until creamy with an electric mixer. Gradually beat in ½ cup powdered sugar. Remove bowl from electric mixer stand and with hands or wooden spoon, work in remaining ½ cup powdered sugar, graham cracker crumbs, and ½ cup morsels. Press firmly into pan. Smooth top.

Melt remaining ½ cup peanut butter and ½ cup mini morsels in medium saucepan over low heat, stirring until smooth. Spread over crust in pan. Cover with syran wrap and refrigerate for at least 1 hour. Cut into bars. Store covered in refrigerator. Serve cold.

Makes 20 bars

No-Dairy Harvest Pumpkin Apple Bread

No-Dairy Harvest Pumpkin Apple Bread

3 cups flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 ½ teaspoon salt
3 cups granulated sugar or 2 cups granulated sugar with 1 cup packed brown sugar
1 (15oz) canned pumpkin puree
8 egg whites or 1 cup egg beaters
½ cup vegetable or canola oil
½ cup unsweetened applesauce
½ cup apple juice, water or soy milk
1 large baking apple, peeled, cored and diced (such as Granny Smith)

Preheat oven to 350 degrees

Grease and flour (2) 9x5 loaf pans.

Combine flour, cinnamon, baking soda and salt in a large bowl.

Combine sugar, pumpkin puree, egg whites, oil, applesauce, and juice in a large mixer bowl; beat until just blended.

Add pumpkin mixture to flour mixture; stir just until moistened. Fold in diced apples. Spoon batter into prepared loaf pans. Bake for 1 hour 10 minutes or until pick inserted in center comes out clean.

Cool in pans on wire rack for 10 minutes; remove to wire racks to cool completely.