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:
- Combine everything but the chocolate chips and vegetable oil in the large container of your food processor and process until smooth and comes together.
- Press into a 20 cm square pan lined with parchment paper and refrigerate for 30 minutes.
- Meanwhile add the chocolate chips and butter or vegetable oil to a microwaveable bowl and melt, stirring intermittently.
- Cool slightly and pour over chilled peanut butter pan, spread evenly. Refrigerate for an hour before slicing.
- 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!
Peanut butter and chocolate is such a great combo. Deadly, too, in that I always eat WAY too many of whatever is in front of me. Like the idea of a gluten free dish using that combo of flavors — we know some people who absolutely can’t tolerate gluten, and this would be a nice treat to serve them. Thanks!
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These look great. Do you use unsweetened cornflakes? The ingredients list includes butter twice but no vegetable oil.
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Hi Stefan, the second butter is for the ganache, but I see where I made an error, thank you. I haven’t seen unsweetened corn flakes but you have a great point, there’s enough sugar without the extra in the cornflakes!
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Mmm these look so delicious Eva! Thank you for sharing these. If I could reach into my computer screen and grab one I would! 😀
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Peanut butter and chocolate are such a fabulous flavor combination! There’s a peanut butter ice cream I love, made by Talenti, that is so sinfully delicious I can only buy it once a year!!! Love these.
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We are fans of anything with peanut butter. These look terrific, Eva.
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Perfection, Eva!!! I’m so glad you were able to make a yummy gluten free version! xoxo
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