GLUTEN-FREE PEANUT AND CHOCOLATE CHEX™ BARS
Square off with the favorite chocolate and peanut butter combo. It's the perfect lunchbox snack.
Provided by By Betty Crocker Kitchens
Categories Snack
Time 1h15m
Yield 24
Number Of Ingredients 6
Steps:
- Butter bottom and sides of 9-inch square pan, or spray with cooking spray. In large bowl, mix cereal and peanuts.
- In 1-quart saucepan, heat corn syrup and sugar over medium heat, stirring constantly, just to boiling. Remove from heat; stir in peanut butter until smooth.
- Pour over cereal mixture in bowl, stirring until evenly coated. Stir in candies. Press firmly in pan. Cool 1 hour. Cut into 6 rows by 4 rows. Store loosely covered.
Nutrition Facts : Cholesterol 0 mg, Fat 1, ServingSize 1 Bar, TransFat 0 g
4 INGREDIENT EASY VEGAN CHOCOLATE PEANUT BUTTER BARS (GLUTEN FREE, HEALTHY, DAIRY-FREE)
Only 4 ingredients for healthy gluten free peanut butter bars! The best dairy free dessert recipe: yummy no bake peanut butter bars! Quick 'n simple vegan dessert. Gluten Free, Dairy-Free, Vegan
Provided by Demeter | Beaming Baker
Categories Breakfast
Time 10m
Number Of Ingredients 5
Steps:
- Line an 8-inch square baking pan with parchment paper or wax paper. Clear some space in the freezer for this pan-you'll need it later. Set aside.
- In a medium bowl, add Peanut Butter Layer ingredients: 1 cup peanut butter, ¼ cup + 2 tablespoons maple syrup, and ½ cup coconut flour. Using a rubber spatula, stir and fold until well-mixed and thickened, with no visible flour patches remaining.
- Transfer peanut butter mixture into the prepared baking pan. Using the rubber spatula, smooth into an even layer. Set aside.
- Use the double boiler method or the following. Add Chocolate Topping ingredients to a medium, microwave-safe bowl: 1 cup chocolate chips and ½ cup peanut butter. Heat in 20-second increments until chocolate is softened and melty. Stir in between heating increments, until smooth.
- Pour the chocolate mixture over the peanut butter filling. Using a clean rubber spatula, smooth into an even layer. Tap the pan a few times to help even out the chocolate.
- Transfer pan to freezer. Freeze for 45-60 minutes, or until firm. Remove from freezer and slice into 16 bars. Enjoy! Storing instructions below.
Nutrition Facts : ServingSize 1 bar, Calories 254 calories, Sugar 14.8 g, Sodium 3 mg, Fat 17.5 g, SaturatedFat 5.4 g, Carbohydrate 21.2 g, Fiber 4.8 g, Protein 7.1 g
GLUTEN-FREE CRISPY CHOCOLATE PEANUT BUTTER BARS
Eating gluten free? Dairy free? No problem. These bars are both! Creamy peanut butter and oven toasted rice cereal combine for a gluten-free, dairy-free treat the whole family will love.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 24
Number Of Ingredients 7
Steps:
- Spray 9- or 8-inch square pan with cooking spray.
- In 3-quart saucepan, heat honey, sugar and coconut oil just to boiling over medium heat, stirring constantly. Remove from heat. Stir in peanut butter. Stir in cereal until evenly coated. Press firmly in pan (some cereal will break up).
- In medium microwavable bowl, microwave chocolate chips and peanut butter uncovered on High 1 minute; stir until smooth. Pour chocolate mixture evenly over bars; spread to evenly cover. Refrigerate about 30 minutes or until chocolate is set. Cut into 6 rows by 4 rows.
Nutrition Facts : Calories 110, Carbohydrate 14 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Bar, Sodium 80 mg, Sugar 9 g, TransFat 0 g
(GLUTEN FREE) MAGIC COOKIE BARS
I did a combination of two recipes, peanut butter cookies with three ingredients and magic cookie bars. My brother-in-law loves magic cookie bars but is now gluten-free. I have been trying to come up with desserts for him so he doesn't feel left out. This is an amazing dessert and will stay fresh for days...if they last that long in your house! Perfect for Passover - no flour!
Provided by Jewels
Categories Desserts Cookies Bar Cookie Recipes
Time 1h55m
Yield 20
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch glass baking dish with parchment paper.
- Mix sugar and eggs together in a bowl until smooth; stir in peanut butter until well blended. Pour peanut butter mixture into the prepared baking dish.
- Bake in the preheated oven until cookie base is partly cooked, 8 minutes.
- Layer semisweet chocolate chips, dark chocolate chips, pecans, almonds, and coconut onto the cookie base. Slowly pour sweetened condensed milk evenly over the toppings.
- Bake in the preheated oven until coconut is slightly brown, about 30 minutes.
- Cool completely before removing cookie bars from pan. Peel away parchment paper and cut into small squares using a sharp knife.
Nutrition Facts : Calories 409.1 calories, Carbohydrate 46.8 g, Cholesterol 25.3 mg, Fat 23 g, Fiber 2.9 g, Protein 10.1 g, SaturatedFat 7.3 g, Sodium 163.3 mg, Sugar 38.1 g
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