Condensed Milk Cookie Bars

These Condensed Milk Cookie Bars are rich, tender and full of vanilla flavour from @nakednutrition #nakedshake Vanilla. Condensed milk creates almost a caramel note during baking (yes please!) and adds to the chew, while a combination of low gluten flours keeps everything melt in your mouth.

They also get a dose of fibre from #nakedfiber along with all the butter and chocolate!

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Well, school is back in full swing (as if you couldn't tell - I know my posts have been spotty!) and with midterms coming up, let's just say the amount of comfort food needed around here has increased. I've been spending a lot of my free time in the kitchen stress-baking, but since I share my creations with people who have other health and fitness goals I have been trying to be cognizant of that fact, making treats that are both delicious and functional. After making countless batches of these brownies and these cookies (with added protein powder) for my sister, I figured it was time to switch things up a bit and use up some pantry staples that were kicking around. Luckily, the lovely folks at Naked Nutrition had just sent me their vanilla flavour to sample (can you tell that I love these shakes?) and I couldn't wait to add it for some extra oomph.

 

Like the other Naked Shake products I've reviewed (and baked with) on here, the vegan Vanilla Naked Shake starts with a great tasting pea protein, with the addition of MCT oil, coconut sugar, and natural  flavors. A serving (2 scoops) contains 120 calories, 1.5g of fat, 20g of protein and only 5g of sugar. My sister was actually the one to try this first, mixing it into orange juice for a creamsicle shake. I'm a coffee fiend so this blended with iced coffee would be a perfect pick me up too - when I'm not baking it into cookies and bars that is!

Condensed Milk Cookie Bars

Adapted from Lights, Camera, Bake

Makes 12
½ cup butter
¼ cup water
300ml low fat condensed milk
2 scoops Naked Shake Vanilla powder

2 scoops Naked Fiber
1 Tbsp vanilla
¾ cup plantain flour (you can also use fufu flour here - I did when I ran out of straight plantain)
½ cup barley flour
1 tsp baking powder
½ tsp kosher salt
⅔ cup chocolate chips

1. Heat the oven to 350°F and grease a 9" baking pan.
2. In a medium sized saucepan (or bowl in the microwave), melt the butter, water and condensed milk together. 
3. Stir in the protein powder, fiber powder and vanilla extract.
4. Stir in the flours and baking powder, then fold in all but 2 tbsp of the chocolate chips. 
5. Scrape into the prepared baking pan, smoothing the top. 
6. Sprinkle with remaining chocolate chips. 
7. Bake for around 20-25 minutes or until the sides are set.
8. Chill before cutting.