Gluten Free Chocolate Peanut Butter Frozen Yogurt Dessert Bars Recipes

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GLUTEN-FREE CRISPY CHOCOLATE PEANUT BUTTER BARS



Gluten-Free Crispy Chocolate Peanut Butter Bars image

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

1/3 cup honey
1/4 cup packed brown sugar
2 tablespoons coconut oil
1/2 cup creamy peanut butter
5 cups oven toasted rice cereal
1/2 cup dairy-free semisweet chocolate chips
1 tablespoon creamy peanut butter

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 CHOCOLATE PEANUT BUTTER FROZEN YOGURT DESSERT BARS



Gluten-Free Chocolate Peanut Butter Frozen Yogurt Dessert Bars image

With a crunch Rice Chex crust and creamy peanut butter and chocolate filling, these gluten-free bars are easy to make and impossible to resist.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h35m

Yield 9

Number Of Ingredients 10

1/4 cup butter, melted
2 tablespoons honey
2 1/2 cups Rice Chex™ cereal
1/2 cup salted peanuts
1/4 cup miniature semisweet chocolate chips
1/4 cup peanut butter
1/4 cup miniature semisweet chocolate chips
6 containers (5.3 oz each) Greek vanilla yogurt
2 tablespoons miniature semisweet chocolate chips
2 tablespoons coarsely chopped salted peanuts

Steps:

  • Heat oven to 350°F. Spray 8-inch square pan with cooking spray.
  • In small bowl, mix melted butter and honey; set aside. Coarsely crush cereal. In medium bowl, mix cereal, 1/2 cup salted peanuts and 1/4 cup miniature chocolate chips. Add butter mixture; stir to thoroughly coat. Press mixture firmly in bottom of pan. Bake 10 minutes; remove to cooling rack 15 minutes. Place in freezer about 10 minutes or until chilled.
  • Meanwhile, in small microwavable bowl, mix 1/4 cup peanut butter and 1/4 cup miniature chocolate chips. Microwave uncovered on High 30 to 45 seconds, stirring every 15 seconds, until smooth. Set aside to cool.
  • Remove crust from freezer. Spoon yogurt over crust; spread evenly. Spoon peanut butter mixture in small dollops over yogurt. Using knife, swirl peanut butter mixture into yogurt. Sprinkle with Toppings.
  • Freeze completely, about 4 hours. Remove from freezer 10 minutes before cutting.

Nutrition Facts : Calories 330, Carbohydrate 29 g, Cholesterol 15 mg, Fat 2, Fiber 2 g, Protein 14 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 12 g, TransFat 0 g

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