Gluten-Free Reese’s Peanut Butter Squares

As you know, we spent just over a month in Arizona again, and our friends house-sat for us. I made these tasty treats for dessert the night before we left, they absolutely loved them. The cornflakes replaced the graham crackers and we didn’t even miss them. I have made these treats a few times since then.

I often get my dessert inspiration from my dear friend Liz, that Skinny Chick Can Bake; this tasty treat came from her but I modified it to be gluten free. Although I’ve never tasted the original version, I can tell you hands down that this one is a real winner! If you like peanut butter and chocolate, give this super easy, tasty treat a go.

Gluten-Free Reese’s Peanut Butter Squares

Makes one 20 cm pan

Please click here for the original recipe.

Ingredients:

• 45 mL butter, melted
• 120 g corn flakes, pulsed to a powder
• 170 g icing sugar
• 195 g natural peanut butter
• 6 g sea salt
• 190 g semi-sweet chocolate chips
• 15 g butter or vegetable oil

Directions:

1. Combine everything but the chocolate chips and vegetable oil in the large container of your food processor and process until smooth and comes together.
2. Press into a 20 cm square pan lined with parchment paper and refrigerate for 30 minutes.
3. Meanwhile add the chocolate chips and butter or vegetable oil to a microwaveable bowl and melt, stirring intermittently.
4. Cool slightly and pour over chilled peanut butter pan, spread evenly. Refrigerate for an hour before slicing.
5. Slice with a warm, dry knife, wiping between slices.

The winter light is quite evident here, but don’t allow that to dissuade you, these are very yummy.

The cornflakes add an incredible texture that make these taste just like Reese’s Peanut Butter Tarts, only better!

Notes:

• I’ve used a variety of natural peanut butters (no sugar or salt) to make these, including crunchy, with no substantial difference to the outcome of this recipe.
• To make this recipe vegan, try melted coconut oil. Although I have not tried using melted coconut oil, I’m certain it would work because there is not much in the recipe.
• Once the recipe initially sets, you can bring the bars to room temperature to serve.
• Try using other nut butters (such as Hazelnuts) to up the ante!