Servings: 40

Weight Watcher Smart Points: 6

Preparation Time: 30 Minutes

Cooking Time: 20 Minutes

Ready In: 50 Minutes



    1. Preheat the oven to 350 degrees
    2. Line a rimmed baking sheet with aluminum foil
    3. Spray with baking spray or grease with oil.Divide the eggs, the yolks in one bowl and whites in another
    4. Whip the egg whites using a whisk attachment on a standing mixer or using a hand mixer until they are foamy.Gradually add 1 cup sugar
    5. Continue mixing until stiff peaks form.Whisk the egg yolks and the remaining ½ cup of sugar until pale yellow and foamy.Add the softened butter and continue mixing until combined.Dissolve the baking soda in the vinegar
    6. Add to the batter.Add the flour and mix until combined, being careful not to over mix.Divide the batter in half
    7. Spread the batter out evenly on the prepared baking sheets.Divide the egg white mixture in half also and spread it evenly on the raw batter.Place into the preheated oven and bake for approximately 20 minutes
    8. Cool.Cream the butter and dulce de leche until evenly combined.Spread half of the filling on top of one of the cookie layers.Place the other cookie layer on top of the filling, cookie side down.Spread the other half of the filling on top of the second cookie layer
    9. Sprinkle the toasted, chopped peanuts on top.Melt the chocolate over a double boiler.Drizzle on top of the cookie bars
    10. You can cut the bars into pieces first and then drizzle the melted chocolate on top or drizzle the chocolate first and then cut into bars.

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