Gluten Free Peanut Butter Bars

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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