Decadent Peanut Butter Chocolate Chip Bars


Gluten-free peanut butter bars. A flashback treat.

These peanut butter cookie bars are a decadent sweet treat that will make your gluten-free angel smile. Can you cut back on the sugar or the oil? Well, yeah. But. It won't be as wonderful. My take on it? Make a treat a real treat. You'll feel more satisfied. Less deprived.

Not to mention, you'll keep your taste buds happy.


Decadent Peanut Butter Chocolate Chip Bars

Originally published December 2005.

Our son Alex is home for winter break; that means I get to play in the kitchen and bake up all kinds of sweet treats. Peanut butter and chocolate = one of his favorite flavor combinations.

Allergen-free note:

To make these dairy-free and nut-free: use your own gluten-free flour mix with a teaspoon of baking powder and a half teaspoon of baking soda added; use Spectrum Organic Shortening; use sunflower seed butter (aka Sunbutter) in place of the peanut butter; use dairy-free chocolate chips. These bars work egg-free, as well with Ener-G Egg Replacer.


Ingredients:

1 1/4 cups firmly packed organic light brown sugar
3/4 cup peanut butter- smooth or chunky (or use Sunbutter)
1/4 cup unsalted softened butter or vegan shortening
2 large organic free-range eggs
1 1/2 cups GF self-rising flour mix* such as Pamela's Ultimate Baking Mix
2 teaspoons bourbon vanilla extract
1 12-oz bag semi-sweet chocolate chips

Instructions:

Preheat the oven to 350ºF. Lightly spray or oil an 10x13-inch baking pan (I line a pan with parchment). Set aside.

In a large mixing bowl combine the brown sugar, peanut butter, butter and eggs and beat until smooth.

Beat in the Pamela's Baking Mix and vanilla until well mixed. The dough will be thick.

Add in the chocolate chips by hand (I use a silicone/rubber spatula to do this).

Spread the cookie dough evenly into the prepared pan. A vinyl or silicone spatula/wedge works well with this thick, sticky dough.

Bake in a 350 degree F oven for 25 to 30 minutes, or until a wooden toothpick inserted into the center emerges clean.

Cool in the pan- on a wire rack.

When cooled, slice into bars; wrap in foil and freeze in a large freezer bag.

Makes 15 to 18 bars.


Recipe Source: glutenfreegoddess.blogspot.com

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Karina's Notes:

Self-rising flour or GF Baking Mix saves time-- and pantry space-- but if you don't have any on hand, substitute a mixture of 1-1/2 cups all-purpose GF flour mix, and add 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon of xanthan gum.

As mentioned in the notes above, dairy-free margarine or Spectrum Organic Shortening can be substituted for the butter.

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