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Soft, fudgy and packed with chocolate chips, these healthier cookie bars have a deliciously rich texture
1.
Preheat to 175°C (165c fan. Line a 20 × 20 cm baking tin with baking paper.
2.
Add all ingredients other than chocolate chips to a food processor and mix until combined and smooth. If needed, add some water or more yogurt.
3.
Stir in chocolate chips. Then spread the mixture evenly into the tin and scatter the remaining 15 g chocolate chips over the top.
4.
Bake for 22–25 minutes, until the edges are lightly golden and the centre is set but still slightly soft.
5.
Leave in the tin for at least 30 minutes before slicing into 12 bars. They firm up as they cool.
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Storage information
Store in an airtight container in the fridge for up to 5 days. To freeze, wrap the bars individually and freeze for up to 3 months. Thaw at room temperature or in the fridge.
Tip
Serve with more greek yoghurt and berries.
Cost-saving tips
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