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Chocolate Peanut Squares

Two great tastes that taste great together…

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Servings
2 squares
Calories Cholesterol Sat Fat Carbs
320 0mg 6g 41g
Recipe Footprint (for Recipe's Default # of Servings)
1.8 Water saved (gallons) [animal consumption only]
7.0 Manure (pounds) not deposited into the environment
7.8 Grains / feed (pounds) not consumed by animals
17.2 Methane (gallons) not created by animals
211.0 CO2 (pounds) not released into the atmosphere
.004 Animal lives saved
Recipe Chef Pamela Kurp
Course Cookies, Desserts
Cuisine American
Diet Vegan
Prep Time 20 minutes
Cook Time 15 minutes
Ingredients
  • 1/4 C buttery spread
  • 3/4 C brown sugar (packed)
  • 1 egg replacer
  • 1 tsp vanilla
  • 1/4 C peanut butter (creamy)
  • 1/2 C flour (unbleached all purpose)
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 C peanuts (unsalted roasted and chopped)
  • 6 oz chocolate chips (semi-sweet)
Course Cookies, Desserts
Cuisine American
Diet Vegan
Prep Time 20 minutes
Cook Time 15 minutes
Ingredients
  • 1/4 C buttery spread
  • 3/4 C brown sugar (packed)
  • 1 egg replacer
  • 1 tsp vanilla
  • 1/4 C peanut butter (creamy)
  • 1/2 C flour (unbleached all purpose)
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 C peanuts (unsalted roasted and chopped)
  • 6 oz chocolate chips (semi-sweet)
Servings
2 squares
Calories Cholesterol Sat Fat Carbs
320 0mg 6g 41g
Recipe Footprint (for Recipe's Default # of Servings)
1.8 Water saved (gallons) [animal consumption only]
7.0 Manure (pounds) not deposited into the environment
7.8 Grains / feed (pounds) not consumed by animals
17.2 Methane (gallons) not created by animals
211.0 CO2 (pounds) not released into the atmosphere
.004 Animal lives saved
Recipe Chef Pamela Kurp
Instructions
  1. Melt the buttery spread in a pan; remove from the heat. Stir in the sugar, egg replacer, vanilla and peanut butter; mix well.
    Melt the buttery spread in a pan; remove from the heat. Stir in the sugar, egg replacer, vanilla and peanut butter; mix well.
  2. In a separate small bowl, mix the flour, baking powder and baking soda.
    In a separate small bowl, mix the flour, baking powder and baking soda.
  3. Add the dry ingredients to the buttery spread mixture; add the peanuts and chocolate cihps and stir until well blended.
    Add the dry ingredients to the buttery spread mixture; add the peanuts and chocolate cihps and stir until well blended.
  4. Turn the dough into an 8 x 8-inch baking pan (greased); bake at 350 degrees for 25 minutes or until lightly browned on the bottom. Cool and cut into squares.
    Turn the dough into an 8 x 8-inch baking pan (greased); bake at 350 degrees for 25 minutes or until lightly browned on the bottom. Cool and cut into squares.
Recipe Notes

Cover and store for up to two weeks in the refrigerator or in a cool location.

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