Cookie sheet lined with parchment paper or cooking spray
Zip lock bag and rolling pin to crush pecans
Small bowl and teaspoon for melting chocolate
Ingredients
3Egg whites
1CupOrganic Salad Topper by Smart LifePurchase at Costco or online. It contains sunflower & pumpkin seeds, dried cranberries with a little Tamari sauce. Or you can make your own with your favorite seeds.
½Cup Pecans, crushedOr your favorite nut
1TbspSweetener of choice I use powered stevia
2TbspLiquid steviaThe combination of the liquid and dry stevia cuts the bitter aftertaste that some people experience
1CupDark chocolate baking chips, divided I love Lily's "no sugar added"
1TspButter
Instructions
Gather all of your "tools for the trade" including your ingredients to save lots of time! Set oven to 350F.
Separate egg whites and drop into your mixing bowl.
Crush nuts in a ziplock baggy. Pound away!
Add Salad Topper mix, or your seed and cranberry mixture, pecans, both liquid and dry sweeteners, and ½ cup of chocolate chips. Mix well.
Spread mixture onto a parchment-lined cookie sheet, approximately 10 x 8 inches.
Bake 15-20 minutes. Cool before cutting into 20 bars with a sharp knife.
Melt remaining ½ cup of chocolate chips and butter for 30 seconds in microwave. Stir until smooth.
Using a teaspoon, drizzle chocolate over one end of each bar.
Let the chocolate harden on the bars. If you just can't wait to try them, as I admit I can't, put them in the refrigerator to set.