Ingredients

• 1 cup flour
• 1 cup rolled oats
• ¼ cup extra virgin olive oil
• ¼ cup Purecane™ Brown Sweetener 
• 2 tablespoons Purecane™ zero-calorie Baking Sweetener 
• 1 large egg
• 1 egg yolk
• 2 teaspoons vanilla extract
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• 16 oz semisweet chocolate
• 14 oz creamy cookie butter spread (can use any creamy nut butter)

Directions

1. Preheat the oven to 350F. Grease and line an 8x8" baking pan with parchment paper (cut so that you have wings on the side for easy pull-out).

Make Your Dough:

2. In a large bowl, whisk together the flour, oats, Purecane™ Brown Sweetener , Purecane™ zero-calorie Baking Sweetener, baking powder, and baking soda until well-combined.
3. Once dry ingredients are combined, mix in the egg, yolk, vanilla extract, and olive oil.
4. Transfer your batter to the prepared pan and press down to even out the mixture in the pan.
5. Place your pan in the oven and bake for 12-15 minutes, or until golden brown on the edges. Remove from the oven and set aside to cool.

Prepare the Candy Layers:

6. Melt the cookie butter (or nut butter) in a saucepan over medium heat until smooth (about 2-3 minutes). Pour into the pan, then set in the freezer for 5 minutes.
7. Begin to temper the chocolate, melt ⅔ of the chocolate in a double boiler to temp 115°F. Remove and stir in the remaining chocolate. Let it cool to 84°F (about 15 minutes), then reheat and stir until it reaches 89°F (about 5 minutes).
8. Pour the tempered chocolate into the pan, then let it cool in the fridge for at least 10 minutes before slicing. Best kept in the fridge in an air-tight container for up to one week.
9. Enjoy!

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