Bars are an easy item to bake when you are a busy mom. These bars are moist and full of flavor and who doesn’t like peanut butter, chocolate, and cream cheese!! These are even better a day or two after they have been baked and they also freeze well.

Peanut Butter Cream Cheese Bars THM-S

Bars:

• 2 cups cooked white navy beans, drained and rinsed well
• 5 eggs
• 1/3 cup THM peanut flour
• 3/4 cup Brown Sugar Sweetener 
• 2 tablespoons sugar-free peanut butter
• 1 tablespoon THM vanilla
• 1/3 cup Greek yogurt OR cottage cheese
• 2 tablespoons butter, melted
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3 drops Loran Cake Batter Oil, optional

Cream Cheese Filling;

• 8 ounces cream cheese
• 5 tiny spoons THM Stevia
• 1 egg
• 1/3 cup sugar-free chocolate chips*

Preheat oven to 350 degrees F. Combine all bar ingredients in blender jar, Blend for 2 minutes. Allow to rest for a minute. Blend again for 2-3 minutes. Pour into a 9 x 13 cake pan.  Mix cream cheese, Stevia, and egg together in a mixer bowl until smooth. Stir in chocolate chips. Drop by teaspoons over peanut butter batter. Swirl with a knife. Place in oven and bake for 20-22** minutes. Cool Completely. 18 bars.

I cook dry navy beans in my Insta-pot for this recipe. Pressure cook for 40 minutes. 

**Lily’s Chocolate chips can be purchased from Vita-cost and Amazon. THM Store also carries sugar-free chocolate chips.

*Oven times do vary with individual ovens.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them.

Trim Healthy Mama Store. These products are superior in quality and taste. Peanut Flour Vanilla Extract Stevia Chocolate Chips

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Peanut Butter Cream Cheese Bars THM-S

Course Dessert

Prep Time 15 minutes

Cook Time 22 minutes

Servings 18

Author Glenda Groff

Ingredients

• Bars:
• 2 cups cooked white navy beans drained and rinsed well
• 5 eggs
• 1/3 cup THM peanut flour
• 3/4 cup Brown Sugar Sweetener
• 2 tablespoons sugar-free peanut butter
• 1 tablespoon THM vanilla
• 1/3 cup Greek yogurt OR cottage cheese
• 2 tablespoons butter melted
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3 drops Loran Cake Batter Oil optional
• Cream Cheese Filling;
• 8 ounces cream cheese
• 5 tiny spoons THM Stevia
• 1 egg
• 1/3 cup sugar-free chocolate chips*

Instructions

1. Preheat oven to 350 degrees Combine all bar ingredients in blender jar, Blend for 2 minutes. Allow to rest for a minute. Blend again for 2-3 minutes. Pour into a 9 x 13 cake pan.  Mix cream cheese, Stevia, and egg together in a mixer bowl until smooth. Stir in chocolate chips. Drop by teaspoons over peanut butter batter. Swirl with a knife. Place in oven and bake for 20-22** minutes. Cool Completely. 18 bars.

Recipe Notes

cook dry navy beans in my Insta-pot for this recipe. Pressure cook for 40 minutes. 

**Lily’s Chocolate chips can be purchased from Vita-cost and Amazon. THM Store also carries sugar-free chocolate chips.

*Oven times do vary with individual ovens.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. I will send a small jar of mature sourdough starter by request and I ask that you cover the cost of shipping/packing. PM me if you would like to receive a small jar of mature starter. You may also request a small jar of FREE sourdough starter with the purchase of a cookbook.   Buy It Now.