I cooked a big ol’ butternut squash on Sunday afternoon, so I’ve been sneaking it into meals all week long to use it up. I still have quite a bit left, so I decided to do some baking with it. The end result was quite a tasty treat!
Holy goodness, these Butternut White Chocolate Chip Bars are delicious. They’re incredibly soft, moist, and sweet. They actually sort of melt in your mouth with each bite.
The flavor sort of reminds me of pumpkin pie, but way more fun with little bits of white chocolate mixed in.
You might not have leftover butternut squash hanging out in your refrigerator right now, but save this recipe for after Thanksgiving. It would also probably work with mashed sweet potato and pumpkin, so keep it around for your Turkey Day leftovers. It’s a good one!
Butternut White Chocolate Chip Bars
- 1/2 cup mashed butternut squash
- 1/2 cup coconut flour
- 1 cup almond flour/meal
- 3 eggs
- 1/3 cup honey
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 cup white chocolate morsels
- Pinch of salt
- Preheat oven to 350*F.
- Combine all ingredients in a large mixing bowl and blend well.
- Pour batter into a greased 8X8 baking dish and spread evenly with a spatula.
- Bake for 30 minutes until bars are cooked all the way through and the top begins to brown.
- Remove from oven and allow to cool before cutting.
Makes 12 bars
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