3 lg Egg whites
1/2 c Date sugar
1/4 c Carob powder
1/2 c Cake flour, sifted
1/2 ts Baking powder
1/2 c Lowfat buttermilk
1 ts Canola oil
1 ts Vanilla extract
1 ts Peppermint extract
1/3 c Carob chips
1/4 c Raisins
1/4 c Sliced dates
2 tb Sunflower seeds

Directions:

Preheat oven to 350 degrees F. Spray a loaf pan with pam and set aside. Whip egg whites until light. Add date sugar, carob powder, flour, baking powder, buttermilk, oil and vanilla and mix until thoroughly combined. Add peppermint flavoring, carob chips, raisins, dates, and sunflower seeds. Mix to combine. Pour into pan and bake until a toothpick inserted in center comes out clean. Remove from pan and cut into bars or squares.

2 1/3 cups all purpose flour, divided
2 cups rolled oats
1 cup packed brown sugar
1 tsp. baking soda
1 cup (2 sticks) butter or margarine, melted
3 cups semi sweet chocolate chips
1 1/2 cups chopped nuts
1 jar (12.25 ounce) caramel ice cream topping

Combine 2 cups flour, oats, brown sugar and baking soda in a large bowl.

Add butter; stir until all of the ingredients are moistened.

Reserve 1 cup of this crumb mixture; press the remaining mixture into the bottom of an ungreased 13×9 inch pan.

Bake in a 350 degree oven for 15 minutes until lightly browned.

Remove from the oven.

Sprinkle with the chocolate chips and nuts.

Sprinkle with the reserved crumb mixture(press down).

Return to the oven; bake an additional 20 minutes or until lightly browned.

Cool completely before cutting into bars.

Toast hazelnuts, husk and coarsely chop; set aside.

Lightly butter 9×13″ baking pan.

Melt 1 cup butter in heavy large saucepan over low heat.

Remove from heat and whisk in sugar, eggs, cocoa and vanilla.

Stir in flour and salt. Add chopped chocolate and nuts.

Spread batter in prepared pan.

Bake until tester inserted in center comes out barely moist but not wet, 25 to 30 minutes. Cool in pan on rack.

Can be prepared 1 day ahead. Wrap tightly.

Cut into 1 1/2-inch squares.

Ingredients:

1/2 c Butter
1 1/2 tsp Baking powder
1 c Brown sugar — packed
1/2 cup Almonds — coarsely chopped
2 Eggs — beaten
1 tsp Vanilla extract
1/2 cup Chocolate chips
1 1/2 cup Flour
Directions:

Melt butter in saucepan.

Stir in brown sugar. Bring to a boil; turn off heat.

Cool for 5-10 minutes.

Rapidly stir in eggs, being careful not to cook them.

Add vanilla. In bowl, combine flour and baking powder.

Stir into sugar-egg mix.

Pour into a greased 8″ square pan.

Sprinkle with almonds and chocolate chips.

Bake at 375 degrees F for 20 minutes.