I am new to all the recipes so forgive me if this has been posted. Found this in a magazine and made it tonight...so goooooood!!!!!!!!!!!!

Crust:
3/4 cup whole wheat flour(we didn't have this so we substituted with almond flour)
1/4 cup plus 2 tablespoons of splenda
1/4 cup of Atkins Bake Mix
1/4 teaspoon of salt
7 tablespoons of unsalted butter at room temp
1 large egg
1 1/2 teaspoons of vanilla extract

Filling:
1 8 oz package of cream cheese
3/4 cup of Splenda
1 cup creamy natural peaunut butter(we used carb solutions skippy)
2 tablespoons of unsalted butter at room temp
1 teaspoon vanilla extract
1/2 cup heavy cream chilled

For The Crust:
Heat oven to 350 degrees. Line a 10 inch square baking pan with aluminum foil so that foil hangs over two sides by 2 inches. Combine the flour, bake mix and salt in a mixing bowl

Beat butter and Splenda with an electric mixer on medium speed until lightened, about two minutes. Bet in egg and vanilla, scraping down the sides. Add flour mixture and beat just until combined, about one minute. Transfer dough to baking dish, lay a piece of plastic wrap on top, and press into pan in an even layer. Press together any tears or holes in the dough. Remove plastic wrap. Bake crust until firm to the touch and lightly golden at the edges, 15 to 20 mins(took me about 23 mins) Remove and cool.

For the filling:
Beat cream cheese, splenda, peaunut butter, butter and vanilla with an electric mixer on high speed until light and fluffy, about 3 minutes. Transfer to a medium mixing bowl.

Whip cream with an electric mixer on high speed until soft peaks form, about 2 minutes. Stir one fourth of whipped cream into peanut butter mixture to lighten and fold in remaining cream. Spread evenly over colled crust. Freeze until firm, about 30 minutes.

Lift out of pan, cut into 18 bars and serve or store in an airtight container in the refrigerator for up to one month.

18 servings
PER SERVING:
Carbs: 10
Fiber: 2
Protein: 7
Fat: 23
Calories: 270