Friday, March 15, 2013

Peanut Butter Squares - Gluten Free Recipe

Holly made these this year for Valentine's Day.  And when our family went to her house for a party, I grabbed one and ate it immediately.  It was so delicious!  But gluten and I don't mix well.  So I thought, perhaps I can create a gluten free version?  Here's what I came up with.  It's super creamy, salty, chocolately; and has the density of the gluten version.  It's quite addictive.  And, I have to admit, I definitely ate more than one! 

The recipe below is just as Holly made it with a substitution for the graham crackers/gluten.  Try and out and let us know what you think.  We love hearing from you and your ideas are so creative! Enjoy!

Ingredients for Gluten Free Peanut Butter Squares:

1 stick unsalted butter melted
2 cups powdered sugar
1 cup natural peanut butter (I used a chunky/crunchy version)
1 cup Rice Chex Mix

1/2 cup almond meal (you can grind plain almonds in food processor or buy it already ground)
2 cups, heaping, GF chocolate chips
dash of salt
  • Spray or thoroughly butter a 13x9 inch baking dish or cookie sheet with edges.  
  • Melt butter in saucepan, remove from heat and pour into a large bowl.  
  • In a food processor, grind Rice Chex Mix and almonds OR almond meal.  Set aside.
  • Add the sugar, peanut butter and ground rice Chex Mix and almond meal to the butter. 
  • Mix well until all of the ingredients are incorporated.  
  • Spread the peanut butter mixture evenly in the buttered pan lined.  
  • Melt chocolate chips using a double boiler or microwave for one minute and then at 30 second intervals until all of the chips are melted.  
  • Spread the chocolate over the peanut butter layer. 
  • Let chocolate+peanut butter mixture set (about 20-30 minutes).
  • Cut into one inch squares in the pan or dish.
  • Keep in the pan.  Refrigerate for at least one hour.  
  • Carefully lift peanut butter squares out of the pan with a small spatula.  


Makes two dozen.

As Holly suggests, the leftover pieces from the pan -- or the chunks that break off -- can be saved in the freezer to use as an ice cream topping.  Yum!!  What a great idea, Holly! 
 Almond meal and Rice Chex Mix instead of the graham crackers, for a gluten free version.

Mix peanut butter, sugar and butter together then add Rice Chex and almond meal.