Bunny Blondies

I found this recipe in Family Fun magazine over a year ago, and I never got around to trying it out. Now that C has become obsessed with "bars" of all sorts (ZBars, granola bars, fig bars, cereal bars) but his peanut allergy severely limits the brands we can purchase, I've taken to trying out recipes that can take the place of those packaged items and providing him with greater nutrition when we head out shopping or to church (yes, I am guilty of allowing him a snack during the Homily. You'd be amazed how much more interested he is in what Father A has to say when C's belly is getting full. :-)
This recipe was fun to make. The kids were able to help peel the carrots and measure the dry ingredients. The original intention of this recipe, according to the article, was to provide a mix between a blondie and carrot cake. I tweaked some of the ingredients to make it a little healthier. Well, at least I put in less chips. (p.s. The original also calls for 1 c. chopped walnuts. We don't eat those here, but if your family is nuts about nuts, feel free to add them!)

You need:

8 medium carrots, peeled and shredded
1 3/4 c. all purpose flour
3/4 c. whole wheat flour
1/2 tsp. baking soda
2 1/2 tsp. cinnamon
1 tsp. salt
1 1/2 sticks of butter, softened
1 c. packed light brown sugar
1/3 c. sugar
2 large eggs
2 tsp. vanilla extract
1/2 c. butterscotch chips (the original calls for 1 cup, FYI)

Grease a 9x13 pan. Mix together the dry ingredients. In the mixer (or with a hand mixer), beat the butter and sugars for about 3 minutes. Add the eggs and vanilla and continue to beat until well blended. Reduce speed to low and add carrots and butterscotch chips (and walnuts, if you are using them.) Use a spoon to carefully incorporate the dry ingredients into the wet ingredients. Pour into the prepared dish and bake for about 30-35 minutes. Cut into bars and enjoy.