Gluten Free Peanut And Chocolate Chex Bars Recipes

GLUTEN-FREE PEANUT AND CHOCOLATE CHEX™ BARS

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.

(GLUTEN FREE) MAGIC COOKIE BARS

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.

GLUTEN-FREE PEANUT BUTTER BLOSSOM COOKIE CHEX™ PARTY MIX

Steps:

• Line large cookie sheet with waxed paper. In medium bowl, add Corn or Rice Chex™ cereal.
• In small microwavable bowl, microwave peanut butter chips and butter uncovered on Medium (50%) 30 seconds; stir. Microwave 15 to 30 seconds longer or until mixture can be stirred smooth (mixture will be thick).
• Pour mixture over cereal in bowl, stirring thoroughly until cereal is evenly coated.
• Spread mixture on cookie sheet. Sprinkle with sparkling sugar; refrigerate about 15 minutes or until set. Carefully break into bite-size pieces.
• In large serving bowl, mix coated cereal, Chocolate Chex™ cereal and chocolate candy drops.

GLUTEN-FREE CHEX® CEREAL TREAT BARS

Steps:

• Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.
• In large microwavable bowl, microwave butter uncovered on High about 45 seconds or until melted. Add marshmallows; toss to coat. Microwave 1 to 1 1/2 minutes longer. Stir until marshmallows are completely melted and mixture is well blended.
• Add cereal; mix well. Using waxed paper or spatula sprayed with cooking spray, press mixture evenly into baking dish. Cool 15 minutes. For bars, cut into 6 rows by 3 rows.

GLUTEN-FREE CHOCOLATE PEANUT BUTTER FROZEN YOGURT DESSERT BARS

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.

GLUTEN-FREE CRISPY CHOCOLATE PEANUT BUTTER BARS

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.

NO BAKE PEANUT BUTTER CHEX BARS RECIPE

Steps:

• Grease a 9 x 13 inch pan. Mix the cereal and peanuts in a large bowl.
• In a medium saucepan stir together the brown sugar and corn syrup over medium heat. Bring the mixture to a boil for 1 minute. Then remove from heat and stir in the peanut butter, vanilla, and salt. Stir until the mixture is smooth.
• Pour the peanut butter mixture over the cereal mixture. Toss carefully with a wooden spoon until all of the cereal is covered.
• Transfer the mixture into the prepared 9 x 13 inch pan and press down gently. Cool for about 20 minutes.
• Melt the chocolate chips in the microwave stirring every 20 seconds until completely melted and smooth. Drizzle over the cooled bars. Let the chocolate cool.
• Cut into bars and enjoy!