Peanut Butter Blondies

3/4 cup reduced-fat crunchy peanut butter

3/4 cup Splenda Granular

1 egg or equivalent in egg substitute

1/2 cup no-fat sour cream

1/3 cup fat-free milk

1 tablespoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking powder

1/4 cup mini chocolate chips

Preheat oven to 350° F. Spray an 11-by-7-inch biscuit pan with butter-flavored cooking spray.

In a large bowl, cream peanut butter and Splenda Granular. Stir in egg, sour cream, fat-free milk, vanilla extract and Steel's vanilla syrup. Add flour and baking powder. Mix gently just to combine, using a sturdy spoon. Fold in chocolate chips. Spread batter evenly onto prepared biscuit pan.

Bake for 15 to 20 minutes. Place pan on a wire rack and allow to cool completely.

Cut into 24 bars.