If you have plans for holiday baking this month, we found a Splenda deal just for you. The deals are focused on the Splenda Brown Sugar Baking Blend (reg. $4.98) and Splenda Magic Baker Brown Sweetener (reg. $6.98). Now through Dec. 23, you can get both packs for as low as $0.98 each at Walmart and Kroger when you use the free Ibotta app. That's an 83% savings.
Here’s how you can save, and the ways I’m using both products in my favorite holiday recipes this year.
How to Save on Splenda Right Now
If you don’t already use the Ibotta app, it's a free app that allows you get cash back on a variety of items, from food to beauty products. First, you’ll want to download the app and clip the $4 cash back Splenda offers before you check out at either store.
At Walmart, a 16-oz bag of the Splenda Brown Sugar Blend costs $4.98. After the $4 Ibotta rebate, your final price will be just $0.98. If you shop at Kroger, the Brown Sugar Blend is on sale for $4.99, so your total cost will be $0.99. Be aware that the Splenda Brown Sugar blend is half regular brown sugar & half Splenda, so while it has half of the sugar, it's actually twice as sweet. That means you only need to use half of the amount you normally would for your recipes.
As for Splenda Magic Baker Brown Sweetener, it's 100% sugar-free, so it's a good option if anyone in your family is diabetic and/or following the keto diet. A 16-oz bag costs $6.98 at Walmart and is on sale for $7.99 at Kroger. After the $4 Ibotta offer, your final price will be $2.98 at Walmart or $3.99 at Kroger. That means you'll save almost 60% at both stores.
Here are four recipes I'll be making with Splenda this holiday season.
1. Gingerbread Cookies
Ingredients:
1 cup Splenda® Brown Sugar Blend
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
2 tablespoons ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
¾ cup unsalted butter, softened at room temperature
1 large egg + 1 large egg yolk
Instructions:
In a bowl, whisk together flour, baking soda, salt, ginger, cinnamon, and allspice.
In a bowl using an electric mixer, beat butter and Splenda Brown Sugar Blend until creamy. Beat in egg and egg yolk.
Add dry ingredients and mix until the dough comes together.
Shape dough into a disc, cover with plastic wrap, and refrigerate for 2 hours.
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Roll dough out to ¼” thick on a lightly floured surface. Using a 4” cookie cutter, cut out shapes and place on baking sheet.
Bake for 15–18 minutes. Cool slightly, then transfer to a wire rack to cool completely.
2. Chocolate-Peanut Meringue Bars
Ingredients:
½ cup butter or margarine, softened
½ cup packed Splenda® Brown Sugar Blend, divided use
¼ cup Splenda® Sugar Blend
2 large eggs, separated
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
2 cups semisweet chocolate chips, divided use (you can also use sugar-free)
¾ cup honey-roasted peanuts, divided use
Instructions:
Preheat oven to 325°F. Grease a 13” x 9” baking dish.
In a bowl using an electric mixer, cream butter until smooth. Add ¼ cup Splenda Brown Sugar Blend and Splenda Sugar Blend; beat until light and fluffy.
Beat in egg yolks and vanilla extract.
Add flour and baking soda; mix on low speed until crumbly.
Mix in 1 ½ cups chocolate chips and ½ cup peanuts. Press dough onto bottom of prepared baking pan.
In a bowl using an electric mixer with clean beaters, beat egg whites until soft peaks form. Gradually beat in remaining Splenda Brown Sugar Blend until stiff peaks form; spread over dough.
Sprinkle with remaining chocolate chips and peanuts.
Bake for 35–40 minutes or until top is set and lightly browned. Cool in pan on wire rack for 20 minutes. Cut into bars while still warm.
3. Mini Sweet Potato Pies
Ingredients for the filling:
3-4 medium-sized sweet potatoes
3 tablespoons Splenda® Magic Baker™ Sweetener
4 tablespoons vegetable oil spread
¼ cup creamy oat milk or low-fat evaporated milk
2 teaspoons pure vanilla extract
2 refrigerated pie crusts
Ingredients for the topping:
2 tablespoons vegetable oil spread, softened
2 tablespoons Splenda® Magic Baker™ Brown Sweetener
2 tablespoons all-purpose flour
2 cup quick oats
2 tablespoons chopped pecans
½ teaspoon ground cinnamon
Instructions:
Preheat oven to 400°F.
Fork sweet potatoes all around and place them on a baking sheet. Bake for about 1 hour, until soft in the middle. Remove potatoes. Peel should come off easily. Measure 2 ½ cups of sweet potato and place in a medium-sized bowl. Reduce oven temp to 375°F.
In the same bowl as the potatoes, add sweetener, spread, milk, and vanilla. Beat with an electric mixer until smooth.
Lightly flour a flat surface and unroll the pie crusts. Roll out each pie crust out a bit more so that it’s a little less than ¼-inch thick. Using a 2 ½- or 3-inch circular cookie or biscuit cutter, cut 20 circles from each pie crust. Gently press each circle of pie crust into a mini muffin tin that has been lightly sprayed with nonstick cooking spray. Pie crust might fold in a little at the top – this is okay.
Carefully scoop sweet potato filling into each prepared pie crust, filling almost to the top.
In a small bowl, mix together ingredients for the topping. Gently crumble ½ teaspoon of topping onto each sweet potato pie.
Bake for about 15 minutes, just until edges are golden brown. Remove, let cool slightly, and serve.
4. Chocolate Toffee Bars
Ingredients for the crust:
¼ cup unsalted butter, softened
½ cup (packed) Splenda® Brown Sugar Blend
1 egg yolk
1 cup all-purpose flour
¼ teaspoon salt
Ingredients for the toffee:
¼ cup unsalted butter, softened
1 cup (packed) Splenda® Brown Sugar Blend
½ cup light corn syrup
½ cup evaporated milk
1 ½ teaspoons vanilla extract
Ingredients for the topping:
3 (1-ounce) squares unsweetened chocolate, chopped
2 tablespoons Splenda® Brown Sugar Blend
1 cup chopped toasted pecans
To make the crust:
Preheat oven to 350°F. Lightly spray a 13” x 9” baking pan with cooking spray.
In a bowl using an electric mixer, butter and Splenda Brown Sugar Blend on medium speed until blended. Add egg yolk and mix until blended. Add flour and salt; beat on low speed until blended.
Press mixture into bottom of prepared pan.
Bake for 12—14 minutes or until golden. Cool in pan on a wire rack.
To make the toffee:
In a saucepan, combine butter, Splenda Brown Sugar Blend, corn syrup, evaporated milk, and vanilla extract. Cook over low heat, stirring constantly, until sweetener dissolves.
Bring mixture to a boil over medium heat and cook until a candy thermometer reaches 265°F (about 10 minutes). Pour mixture over crust and spread evenly. Bake 10 additional minutes. Cool 5 minutes on a wire rack.
To make the topping:
In the top of a double boiler, combine chocolate squares and Splenda Brown Sugar Blend. Heat until chocolate melts and mixture is smooth. Drizzle or spread over toffee. Sprinkle with chopped pecans.
Cool completely on wire rack. When chocolate is firm, cut into bars or triangles.
All recipes courtesy of Splenda.
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