Wednesday, February 22nd, 2012
I made these bars last week and I fully intended to share them with you sooner. It’s been a heck of a week! But I’m here. And these things are delicious.
I took them to work last Friday because if any day calls for peanut butter and chocolate, it’s Friday. And here you go! You have plenty of time to make some before Friday. Chances are you have some chocolate-hungry coworkers. Am I right?
Here’s the thing: most of the ingredients in this recipe are naturally gluten-free (check the labels to be sure!), but cereal and graham crackers generally are not. The good news is that gluten-free cereals are becoming very easy to find…gluten-free graham crackers are harder to find. They may be $5 a box and look a little scary. Go back to the cereal aisle; it’s a happier place!
Gluten-Free Peanut Butter S’mores Bars
Barely adapted from Love Veggies and Yoga
Makes about 16 bars
2 cups Gluten-Free Honey Nut Chex
2 tablespoons butter, melted (divided)
1 1/2 cups mini marshmallows
1 cup white chocolate chips
1 cup semi-sweet chocolate chips
1 cup peanut butter
1/2 teaspoon vanilla extract
1 1/2 cups Gluten-Free Rice Krispies or similar cereal
Preheat oven to 375°F. Line an 8×8″ (or freaky 7X11″ if you’re me) pan with foil and grease lightly. Set aside.
Crumble Chex cereal and toss with 1 tablespoon melted butter to combine. Spread in the bottom of the pan and gently press into place with your hands. Sprinkle marshmallows over the “crust” and bake for 6 to 7 minutes, until marshmallows are just barely beginning to brown. Remove from oven, sprinkle with white chocolate chips, and bake for another 2 to 3 minutes, until white chocolate chips are shiny and soft. Remove from oven and set aside.
In a microwaveable bowl, combine remaining 1 tablespoon butter, semi-sweet chocolate chips, and peanut butter. Microwave on high for 45 seconds, stir, and repeat until mixture is melted and smooth. Stir vanilla and Rice Krispies into chocolate mixture, and gently spread over white chocolate/marshmallow/crust.
Refrigerate bars until set, at least one hour, before slicing and serving. Store bars in an airtight container at room temperature or in the refrigerator, or freeze for up to 3 months.