I know we’re about ready to head into holiday cookie
overload season, but before so many cookies are coming your way that you preemptively change into your yoga pants, I thought I’d sneak these babies in.
Michael and I have been experimenting with lots of different vegetables lately. We’ve tried some new methods for greens, acorn squash, butternut squash, brussels sprouts, and more. Consequently, we’ve had lots of vegetable-heavy meals that we feel pretty good about and that leave us with the calories to spare for fun treats now and again.
These were delicious! I’m usually not much of a bar cookie person, but I was so intrigued by the recipe, I had to give them a go. These had a delicious texture; they were slightly crisp on the tops and yet tender inside thanks to the cream cheese in the dough. These freeze beautifully. We gave half away, then pulled the rest out a few at a time over the next two weeks, and they were still delicious up to the very (tasty) end.
If you like, you can use Neufchatel (1/3 less fat cream cheese), but I would NOT recommend using fat-free cream cheese. The results will not be the same. Also, feel free to add even more chocolate, if you like (why, hello, yoga pants). Enjoy!
Adapted from Not Without Salt