Back when I lived in Rexburg Idaho, our friend Tauna made THE best Peanut butter Chocolate Bars. These were big and thick and just yummy. I have been wanting to make a similar gluten free version for our family. So finally today I was able to make them. I was surprised at how quick they came together. It probably took me about 10 minutes for the mixture, freeze for 15 min, chocolate mixture another 5-7 min and freeze again for 15-20 minutes. Not bad for a super delicious dessert! There are a few things I would do differently next time though. As much as I LOVE coconut oil, I will probably just stick with butter. Also, I used Adam’s Peanut butter which is much thinner than regular peanut butter. Next time I will use the natural skippy peanut butter which is thicker and does not contain hydrogenated anything. These arent super-duper peanut-buttery tasting. Dont get me wrong, they are very rich, but if you want an even more peanut butter taste, add another 1/4 cup to 1/2 cup peanut butter. I also took out 1/2 cup sugar because these didnt seem to need so much sugar. Oh and lastly, I substituted graham cracker crumbs with arrowroot animal cookies. I just blended them up and used them cup for cup. These are actually very tasty, I loved the vanilla flavor. The end result? You will want to eat this yummy treat with a fork because it is melt in your mouth good!…Literally! It started melting fast and I figured part of that was because of the thin peanut butter and the coconut oil. Regardless, my taste testers and I all thought it was fabulous. I will be making these again for a quick treat. I also thought it was fun to add the banana chips and a glass of coconut milk to wash it down with. The flavors all go really well together. Recipe Below…. and like always, I made sure to take lots of pictures to drool over!
Gluten Free Peanut Butter Chocolate Bar Recipe:
¾ cup coconut oil (or butter) (updated: I think butter is much better!)
2 cups gluten free crushed up animal crackers
1 ½ cups confectioners’ sugar
1 cup peanut butter (Skippy’s Natural is best)
1 ½ cups semisweet chocolate chips
4 tablespoons peanut butter
In a medium bowl, mix together the coconut oil, animal cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Pour and spread evenly into the bottom of an ungreased 9×9 inch pan.
Put in freezer for about 15 minutes to harden.
In the microwave, melt the chocolate chips with the peanut butter, stirring every 30 seconds or so. Once the chocolate and peanut butter are combined and melted, pour over the top of the peanut butter mixture in the 9×9 inch pan. Spread the chocolate so it covers the top evenly. Set it back in the freezer for 15-20 minutes, and then serve.
Keep refrigerated so they retain shape. Enjoy!