gardening. cooking. everyday echols family spectacles.
One of my friends in Seattle spent time working as a “chef” for an uppity preschool/ daycare program just north of downtown Seattle. She used to joke about how she had to make what she dubbed “hologram muffins” for kiddos who couldn’t eat eggs, dairy, gluten, sugar, or you name it. In her words, “They looked like muffins, but anyone who actually eats muffins would be very disappointed if they took a bite.”
I don’t know what it is, but lately more and more of the people I’m feeding are gluten intolerant. In terms of dinners, I can roll with it pretty easily, but when it comes to desserts, it gets a little more complicated.
After a few failed attempts at gluten-free baked goods (mostly because I refused to by the gums, pastes, and specialty flours I was “supposed to”… I should have known better), I finally settled on these bars as an easy go-to when I know I have gf friends coming over for dinner :)
The best part about these is that they don’t taste like they are missing anything! Honestly, they’re like biting in to a chocolate covered piece of peanut butter fudge! And THAT my friends, is something gluten-frees and gluten-lovers can BOTH get behind ;)
GF Chocolate Peanut Butter Bars
Adapted from THIS recipe
Makes 16-25 bars depending on how you cut them
Start-to-Finish 1 hour 15 minutes or 15 minutes plus overnight
6 tbsp butter
3/4 cup peanut butter
1 1/4 cups oatmeal flour (aka oatmeal flour-ifyed in my food processor… or you could go with the real stuff too… I’m just lazy haha)
1 cup powdered sugar
1 cup chocolate chips
3/4 cup heavy cream (optional – see instruction #4)
1) In a medium-sized, microwave-safe bowl, melt together butter and peanut butter by microwaving in 30 second increments until smooth.
2) Once melted, add oatmeal flour and powdered sugar to butter and blend until evenly distributed.
3) Line the bottom and sides of an 8×8 inch baking pan with parchment paper and spread “batter” evenly in pan using a spatula. It will be sticky and stubborn so don’t give up – it doesn’t have to be perfect :)
4) In a small microwave-safe bowl, melt chocolate chips in 30 second increments, stirring between each microwaving, until smooth. If you are planning to eat all of the bars within 24 hours, don’t worry about adding the cream. If on the otherhand, you are making these in advance/ for a smaller group who won’t kill the batch, I suggest making the chocolate more like a ganache as the chocolate-chip only version tends to get a little hard if it is refrigerated for more than a day. To do this, add the cream to the melted chocolate and blend until smooth.
6) Cover and refrigerate for at least an hour before serving or overnight. Let the bars sit for a few minutes before serving to take the chill off :) Cut and enjoy!