Cinnamon Cocoa Bars
|Unsweetened pineapple juice||1 Cup (16 tbs)|
|Unsweetened applesauce||3⁄4 Cup (12 tbs)|
|Buttermilk||12 1⁄3 Tablespoon (1/2 Cup Plus 1/3 Cup)|
|All purpose flour||2 Cup (32 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Ground cinnamon||1 Tablespoon|
|Baking soda||1 Teaspoon|
|Marshmallow creme||3⁄4 Cup (12 tbs)|
|Unsweetened cocoa powder||1⁄4 Cup (4 tbs)|
|Non-fat dry milk||2 Tablespoon|
|Light corn syrup||1 Tablespoon|
|Chopped pecans||3⁄4 Cup (12 tbs)|
To make the bars: Preheat the oven to 350°.
Lightly spray a 13" X 9" X 2" baking pan with no-stick spray.
Set the pan aside.
In a medium saucepan, bring the pineapple juice to a boil.
Reduce the heat and simmer, uncovered, until the juice has reduced to 1/2 cup.
Meanwhile, in a medium bowl, stir together the applesauce, 1/2 cup of the buttermilk and the cocoa; set aside.
In a large bowl, stir together the flour, sugar and cinnamon; set aside.
When the pineapple juice is reduced by half, stir in the applesauce mixture.
Increase the heat to medium and bring to a boil, stirring continuously.
Then slowly stir the fruit mixture into the flour mixture.
Cool to lukewarm.
Add the egg whites and mix well.
Dissolve the baking soda in the remaining 1/3 cup buttermilk, then add the buttermilk mixture to the batter.
Stir just until combined (do not overmix).
Pour the batter into the prepared pan.
Bake for 35 to 45 minutes or until a toothpick inserted in the center comes out clean.
Cool completely on a wire rack.
To make the frosting: In a small saucepan, combine the marshmallow creme, cocoa, dry milk and corn syrup.
Heat over medium until the marsh-mallow creme is melted, stirring constantly.
Remove from the heat, then stir in the vanilla.
Stir in the pecans.
Spread on top of the bars.