PeanOt Butter & Chocolate Chip Bars

I've mentioned elsewhere that my girls are allergic to peanuts (and tree nuts and sesame). 

They are, however, obsessed with Biscoff/Lotus Butter which is available kosher in some places (not all jars are certified kosher - check your labels). 

So this week's spontaneous Shabbat dessert are what I call PeaNOT butter & Chocolate Chip Bars. I used a jar of Biscoff this week but I've also used sunflower seed butter, Wow Butter and other allergy-safe spreads. All work equally as well.

It's a one bowl recipe and comes together easily without a mixer. 

Ingredients

• 13.5 oz (or 3 cups) All Purpose Flour
• 7 oz (or 1 cup) Granulated Sugar
• 1 tsp kosher salt
• 1 cup vegetable or canola oil
• 1 whole egg
• 1 tsp vanilla extract
• 1 jar Biscoff or spread of your choice (I've used Wow Butter and Sunflower Seed butter before)
• 1 cup chocolate chips 
  

Directions

• Preheat oven to 350F (or 325F convection)
• Lightly grease a 9 x 13 pan with baking spray
• In a large bowl, mix together the flour, sugar and salt. 
• Make a well in the center and add the vegetable oil, egg and vanilla extract. 
• Stir all ingredients together to form a very crumbly dough.
• Remove the foil lid from the biscoff and microwave for about 15-20 seconds just to loosen it up
• Press about 2/3rds of your crumbly dough into the bottom of your lightly greased pan.
• Spread the biscoff all across the bottom crust as evenly as possible 
• Sprinkle the chocolate chips evenly over the biscoff.
• Evenly distribute the remaining dough crumbs over the the top 
• Bake for about 30 minutes