Chocolate Chip Chickpea Blondie Bar Recipe by Jennifer Hunt with Modifications by Dietitian Mary Collard
See attachment for the original recipe by Jennifer Hunt and below for Mary Collard's adapted recipe modifcations:
When using large Medjool dates (some are huge!), I use 5. If deglet Noor, I use more than 5 to approximate volume of the Medjool. I save the soaking water and use it for oatmeal.
I use a 9X9 pan, lined with parchment paper and there is no need for oiling the pan or paper, easy clean up.
I don’t bother rinsing the canned chickpeas, just drain the liquid.
Mini chips work great, and I mix them all in, or sprinkle on the top the final 2 Tbsp.
In place of BP, for those needing to avoid corn starch: use 1/4 tsp cream of tartar and increase the Baking soda to a bit more than the 1/4 tsp.
When using convection oven, heat to 325, bake 25 minutes.