Halloween Bar
½ cup Agave Nectar
1 8-ounce vanilla fat free yogurt
3 egg whites
2 T fat free milk
2 t vanilla
1 cup all purpose whole wheat flour
1 t baking soda
1 t ground cinnamon
2 cups quick cook oatmeal
For the candy bits:

1 package of Reese's Peanut Butter Cups

1 large package M&Ms Peanuts or 2 small bags (see note below)

1or 2 Heath Bars (these are terrific), buy some if they are not in the goodie bag

1 1.4-ounce Hershey's Dark Chocolate Bar or 3 small Hershey's Almond Bars

1 Butter Finger (Avoid candy made from sugar substitutes as these often don't bake well)
¼ cup raisins
1 small package of semi-sweet chocolate chips, melted for drizzling over the bars.

Preheat oven to 3500F. In a medium sized bowl, combine first five wet ingredients. Mix well. In a separate bowl, add the dry ingredients: flour, soda, cinnamon and oatmeal. Add the dry ingredients to the yogurt mixture. Chop the candy except for the M&Ms (see below for when to add these). Mix the candy into the yogurt mixture. Add the raisins. Prepare a 9x13 non-stick cookie sheet sprayed with oil. Press the oatmeal mixture evenly onto the cookie sheet. Bake for 15-20 minutes. When the oatmeal is about set, remove from the oven. Carefully press the M&Ms into the oatmeal sheet, avoiding where the slices will be made. Cover and let cool. Cut into 1 ½ x 2" bars. Makes 32 bars. Serving size: 1 Halloween Bar, 1½ x 2 inches.
Nutrition Facts:
Calories: 128, Total Fat: 4 grams, Saturated Fat: 2 grams, Cholesterol: 1 mg, Sodium: 65 mg, Carbohydrate: 20 grams, Fiber: 2 grams, Sugars: 12 grams, Protein: 3 grams