Who says there
isn’t room in your healthful, balanced diet for a little sinful
indulgence? I was always one to enjoy a few mini-Reese’s peanut butter
cups during my 3:00 slump. Reese’s Peanut Butter Cups are gluten free, but are now off limits for me since they contain dairy. These bars have become my new Reese’s.
recipe comes courtesy of my mother-in-law. My husband has fond memories
of these bars growing up, so I recently created a gluten and casein free
version for our household. After cutting them into squares, I
discreetly slide a few into the freezer for safekeeping. These go fast,
so it’s every man, woman, and child for themselves!
Peanut Butter Bars
1 cup Earth Balance Vegan Spread, melted
2 cups gluten free Kinnikinnick Smoreables graham style cracker crumbs
2 cups confectioners’ sugar
1 cup and 4 tbsp. JIF peanut butter divided
1 ½ cups Ghirardelli semi-sweet chocolate chips
together Earth Balance spread, graham crackers crumbs, confectioners’
sugar and 1 cup peanut butter until well blended. Press evenly into the
bottom of an un-greased 9 x 13 pan.
the chocolate chips and the 4 tbsp peanut butter on high for 1 minute.
Stir. Continue microwaving, stirring every 30 seconds until smooth.
Spread over the prepared crust. Refrigerate for 1 hour before cutting
into squares. Store bars in airtight container in refrigerator, but
they are best enjoyed at room temperature.