Gluten Free Peanut Butter Bars

Posted on by korikay

GF PB bars

As if Mardi Gras wasn’t enough of an excuse to indulge, I’ve given you another reason.

Or three….It’s ok…you can have three, I won’t tell anybody….

These peanut butter bars, topped with a layer of melted Reese’s peanut butter cups are the best thing since these cookies–> (Gluten Free Peanut Butter Chocolate Cookies)  and are basically made from the same recipe!

Yes it is too good to be true.

Perfect for a spring time treat, or any time for that matter, these bars will leave you wanting MORE MORE MORE!

 

You will need: 

Measuring cups and spoons

Large mixing bowl

Wooden spoon or rubber scraper

Small microwaveable mixing bowl

Square 8″x 8″ baking pan

*Note:  You can use a 9×9 pan but the bars will be thinner! Just a warning!

Cooking Spray

Ingredients: 

  • 1 & 1/2 cups almond flour
  • 3 Tablespoons coconut flour
  • 3/4 teaspoon baking soda
  •  1/2 teaspoon salt
  • 2 Tablespoons melted coconut oil
  • 3 Tablespoons peanut butter
  • ¼ cup + 2 Tablespoons pure maple syrup
  •  1 teaspoon pure vanilla extract

Topping:

  • 1/3 cup mini baking chocolate chips (vegan chocolate chips optional)
  • About 16-20  Reese’s Peanut Butter Cups Minis  (milk or dark chocolate –pick your favorite!)
  • 3 or 4 Tablespoons heavy cream

reese-s-peanut-butter-cups-miniatures

Directions: 

Now these directions will be almost identical to the way the cookies are made, sans cookie sheets.

 

Preheat oven to 350º F 

  • In your large bowl, combine the two flours, the soda, and salt. Set aside.
  • In the small microwaveable bowl, place the coconut oil and peanut butter, and microwave for 10 seconds at a time until melted and smooth.
  • Remove small bowl from microwave and add the syrup and vanilla.  Stir to combine completely.
  • Add the wet ingredients of the small bowl, to the dry ingredients of the large bowl.
  • Stir to combine – dough will be heavy and thick.
  • Coat the baking pan with cooking spray and press the dough into the pan.  Make sure it is even all the way around by pressing a measuring cup around the top of the dough until it is nice and flat.
  • Refrigerate the pan for 15 minutes before baking.
  • Remove from fridge and bake for 11-12 minutes.  The color should only turn slightly.
  • Turn off oven, and let bars cool in fridge while you make the topping. Make sure it is completely cool/cold to the touch before adding topping.

Topping: 

  • Reuse your microwaveable bowl that you melted the coconut oil in and pour in the completely peeled Reese’s cups.
  • Add the chocolate chips and cream.
  • Microwave for 15 seconds at a time and stir.  Repeat until melted and smooth.
  • Remove cooled bars from fridge and spoon the chocolate topping onto the bars and spread evenly.
  • Return to fridge to let the topping set — at least 20 minutes.

Cut bars into whatever size you wish — I made mine huge –3×3 cuts which gave me 9 bars total!  You can cut them smaller into 3×4’s which will give you 12.

gluten-free-peanut-butter-bars-6

Share with a friend and enjoy!

-K

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