These Choco Butter Bars take care of that sweet treat craving and are a healthy and sugar-free.
Packed full of healthy ingredients like rolled oats, unsweetened coconut and cocoa powder with a sweet creamy peanut butter filling, they kick those cravings to the side. 
Those of us following the Trim Healthy Mama Plan can enjoy these choco butter bars as a satisfying treat whenever that urge hits. And even those that don’t follow that lifestyle may enjoy these without having to worry about blood sugar spikes or unhealthy additives and ingredients.
“I love to take treats life this with me to potluck dinners as well as picnics and family gatherings. They are always one of the first treats to disappear from the dessert table.”
These Choco Butter Bars passed with flying colors with my grandson and my husband. I even got asked to make more and bring them over so that our grandson could enjoy them with his cousin while waiting on his baby sister to arrive.
This week has been hectic around here waiting on grand baby # 8 to arrive, she’s being stubborn to say the least. So I needed something that was fairly quick and easy to prepare and take along while visiting family.
I keep a jar of my Sugarless Sweetened Condensed Milk on hand so that cookies and bars like this are ready in a short time from start to finish.
This recipe is a tweak from My Creamy Oatmeal Lemon Bars, I’m not sure which is my favorite though… this crust came out a bit crisper than the one I used in that recipe.
These Choco Butter Bars are very rich dessert bars so small portions go a long way.
I got about 16 bars when I cut it, but you could cut it into 8 for larger servings and still stay within plan guidelines for an S treat. But in all honesty the smaller bar satisfied my sweet tooth leaving me room for an additional 7 net carbs if I wanted to add anything.
It’s kind of neat that some of the cocoa powder mixed with the sugarless sweetened condensed milk to form a chocolatey layer under the Peanut Butter Cream. I may even go a step further next time and melt some of my Stevia Sweetened Chocolate Chips and put that on the crust before the filling mixture just to get that chocolate snap in there.
These choco butter bars haven’t lasted long enough for me to try to freeze them so if you get a chance and store them that way I would appreciate if you could let me know in the comments what the results were.
- Serves: 16
- Serving size: 1 bar
- Calories: 104
- Fat: 8g
- Carbohydrates: 7g
- Sodium: 122mg
- Fiber: 4g
- Protein: 5g
- Cholesterol: 8mg
- ½ cup unsalted butter (softened)
- ⅓ cup brown sugar replacement
- 1 cup THM Baking Blend
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ cup old-fashioned rolled oats
- ½ cup unsweetened coconut meat (or unsweetened coconut flakes)
- ¼ cup unsweetened cocoa powder
- 1½ cups Sugarless Sweetened Condensed Milk
- ½ cup THM Peanut Flour
- Preheat oven to 350. Liberally Grease an 8 x8 pan. Set aside.
- For the Crust
- Place softened butter and brown sugar replacement in mixer bowl and combine.
- In a medium bowl combine baking blend, salt, baking powder, unsweetened coconut meat, cocoa powder and oats. Stir to combine. Add to butter mixture ⅓ at a time allowing mixer to incorporate each addition.
- Press ¾ of crust mixture into the bottom of pan. Set reserved crust mixture aside and make the filling.
- For the Filling
- Combine sugarless sweetened condensed milk with the THM Peanut flour and pour onto crust. Top with remaining crust mixture.
- Bake for 20-25 minutes at 350 degrees.
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Rachel says
Can I use unsweetened coconut flakes instead of coconut meat?
Judy says
yes ma’am 😀
Toni says
Hi Judy, Thank you for sharing this wonderful recipe. I have been wanting to try it. However I do not have erythritol or xylitol to make the sweet brown recipe. Can this recipe be made with THM super sweet instead? Are could I make the sweet brown recipe with super sweet and use it in this recipe? If so do you know what the conversion (in cups) would be from erythritol / sweet brown to super sweet? Thank You so much!
Judy says
I do make it with Super Sweet Blend… and used the full measure of that in this recipe.. I have also made the sweet brown with Pyure and it came out fine 🙂
Toni says
Oh,Thank You so much! I am super excited to make this.🙂 I made the sweet brown recipe with super sweet. Can’t wait to enjoy this.
Judy says
I hope you like it 🙂 I made my 4th batch yesterday.. lol
Nikki Frank-Hamilton says
These look so yummy! I can understand why your grandson requested them! I’m requesting some too! LOL Great ingredients and isn’t it the best to have a great treat and not have to worry about the contents?
I hope that the baby has arrived. How exciting for you all!
Judy says
Sadly she hasn’t graced us with her appearance just yet, and if she’s a bit stubborn well the Doctor says she doesn’t have a choice and will arrive on Tuesday 🙂
Sandy says
How are these low carb?? Rolled oats are 32 carbs (27 net) per half cup and that’s just the oats, not to mention everything else that is included. Just wondering how you arrived at 3 net carbs per bar.
Judy says
Hi Sandy, I actually put these through a recipe calculator for the servings that are provided with all of the ingredients, so the numbers on this are correct when you subtract the fiber from the carbs per serving 🙂
Kelly says
This looks so good & yummly!
LeAnna says
I don’t like coconut… will it turn out OK w/out it?
Judy says
you can replace the coconut with more oats 🙂
Mary says
Do these need to be sired in refrigerator?
Judy says
yes 🙂
Kari says
Are there peanuts in this? I see them in your picture- but none in the ingredients.
Judy says
I added peanit butter bit not peanuts ☺
Lisa says
Hi… I’m curious… you said you used peanut butter, but it’s not listed in the filling ingredients, but rather says peanut flour. I would use either almond flour or almond butter for my taste, but am confused as to which one to use?
Judy says
I used peanut flour in mine but you could put a layer of almond butter down before the filling if you like 🙂