Gluten Free Crispy Chocolate Peanut Butter Bars Recipes

4 INGREDIENT EASY VEGAN CHOCOLATE PEANUT BUTTER BARS (GLUTEN FREE, HEALTHY, DAIRY-FREE)

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.

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.

CHOCOLATE PEANUT BUTTER CRISPY BARS

Steps:

• Line an 8-inch square baking dish with a strip of parchment paper, cut to fit neatly across the base and up opposite sides. In a large mixing bowl, combine the brown rice crisps and 1 cup of the chopped pecans (reserve the rest for sprinkling on top). Set both aside.
• In a medium saucepan, combine the peanut butter and honey. Warm the mixture over medium-low heat, stirring often, until it's steaming or you catch a bubble or two forming on the bottom, about 5 minutes. (We don't want this mixture to come to a boil or the peanut butter could scorch.)
• Pour the warm mixture into the bowl of rice crisps. Using a rubber or silicone spatula, stir until the mixture is completely combined. Transfer it all to the lined baking dish. Press down with the spatula to spread it fairly evenly, then switch to a large, sturdy glass with a flat bottom (maybe a working jar or mason jar or what-have-you) and press down firmly all over, including the corners. You really want to pack it down (it's ok if you hear some crunching noises). Lastly, use your hands to ensure that it's evenly compacted.
• Melt the chocolate chips in a microwave-safe bowl in 30-second increments, stirring after each one. Don't overdo it. The chocolate is done when it's about 90% melted-keep stirring off the heat and the pieces should completely dissolve. (Alternately, you can use melt it in a heat-proof bowl set over a saucepan of gently simmering water.)
• Pour the melted chocolate over the peanut butter-crispy mixture. Use a clean spatula to spread it evenly all over. Make some pretty chocolate swooshes if you'd like. Sprinkle the remaining pecans on top, followed by the salt.
• Place the baking dish in the refrigerator and chill for at least 2 hours, or up to a day. To slice, carefully grab both sides of the parchment paper and lift it out of the baking dish. Use a sharp chef's knife to make 4 even columns and 4 even rows-to minimize the risk of cracking the chocolate, carefully apply even pressure from above the knife to press straight down, rather than sawing from one edge across.
• These bars will keep well at room temperature for up to 1 week, or for several months in the freezer. Store in an air-tight container either way.

CHOCOLATE PEANUT BUTTER CRISPY BARS

Steps:

• Place corn syrup and sugar into a 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil.Remove from heat. Stir in peanut butter. Mix well. Add crisp rice and mix until well coated. Add chocolate coated butterscotch chips and pulse to combine mixture. Set aside.Add crisp rice cereal. Stir until well coated. Press mixture into a 13 x 9 x 2-inch (33 x 22 x 5 cm) pan coated with cooking spray. Set aside.In a one-quart saucepan add chocolate and butterscotch chips, and melt over low heat stirring constantly. Once melted, spread evenly over cereal mixture.Sprinkle chips on top for extra chocolatey goodness.Let stand until firm. Cut into small squares or desired size.