These would be a great treat to share with any of your friends or family that have to follow a gluten-free lifestyle. There seem to be more and more people these days that are having issues with gluten. It is often hard to find gluten free sweets for them to enjoy, because nearly everything you bake contains flour.

I have a friend who is absolutely going to love these. I am going to bake a batch and take them to her, along with the recipe. Sharing is caring! I can hardly wait to see the look on her face when she tastes these, and realizes that gluten-free sweets CAN be delicious!

 

INGREDIENTS

1 cup peanut butter (chunky or creamy but not natural)

1 cup granulated sugar

2 large eggs, divided

2 ounces baking chocolate (semi-sweet)

1 can (14 ounces) sweetened condensed milk

1 teaspoon vanilla

½ cup chopped peanuts, optional

 

INSTRUCTIONS

 

Preheat oven to 350°F. Line a 9×9″ pan with foil and spray with nonstick cooking spray.

Stir peanut butter, sugar, and one egg in a large bowl until the mixture comes together into a thick dough. Press into the bottom of the prepared pan. (The mixture is sticky, so it’s good if you spray your hands with nonstick cooking spray to avoid it sticking to you.) Bake the peanut butter layer for 12 minutes.

While that layer is in the oven, melt the baking chocolate in a large bowl. Heat in the microwave in 30 second increments, stirring between each, until the chocolate is melted and smooth. Cool for 3-5 minutes, then stir in the sweetened condensed milk, vanilla, and remaining egg.

After the peanut butter cookie layer comes out of the oven, pour the chocolate mixture over the top and sprinkle with chopped nuts, if using. Place back in the oven and bake for 20-25 additional minutes, or until a toothpick comes out with just a few crumbs. Cool completely before slicing into bars.

Store in an airtight container for up to 3 days or freeze for up to one month.

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Quick Tip:  If you don’t happen to have a microwave, you can still melt the chocolate and make this recipe. Put several inches of water in a small pot and find a heatproof bowl (probably glass) that fits snugly in the pot, so steam won’t escape. Make sure that the water doesn’t touch the bottom of the bowl. Put the chocolate in the bowl and heat the water to a gentle boil. Stir the chocolate until it is completely melted and a smooth consistency, then add to the recipe.

Recipe courtesy of Dorothy at Crazy For Crust, image courtesy of allrecipes.com