My kids are not big cake or cupcake fans. Sometimes they eat them; most times they just lick the frosting off and toss out the cake after having only had a few bites. It got to the point with my son that I just ended up making him an ice cream cake, which works out great because I am a great baker/cook but not a good decorator. So needless to say my desserts are delicious but not that pretty. Check out my recipe for ice cream cake here if you want to see for yourself. I actually thought this one came out pretty decent looking.
We had a friend’s birthday party this past weekend which gave me an excuse to bake a treat I my kids can eat (gluten-free) and actually want to eat. I browsed my Pinterest recipe board for some inspiration and found this recipe from the blog topwithcinnamon.com. I showed it to the kids and they pretty much freaked out and screamed yes when I asked them if they would like that for the party. I read the recipe and knew with a few tweaks I could make it gluten-free and a little more “paleo friendly.” Not that I particularly care if a treat is paleo or not, but legumes (which peanut butter is) kill my stomach and I’m not going to lie, I really wanted to be able to eat these! I am glad I did because they were absolutely amazing! The kids thought they were the best thing they had ever eaten and someone at the party called them crack. I’ll take that as a compliment along with the fact that I got asked for the recipe and they disappeared in about 5 minutes of being put on the table.
Let me just say I am not crying at all that I don’t have to whip up special gluten-free cupcakes every time there is a birthday party. These were so much quicker and easier to make and the nice thing about this desert is that it freezes well so I can make a batch ahead of time, cut into servings and freeze for later use! (You know how much I love to stock my big butt freezer!) And if you substitute sunflower seed butter for the almond butter and substitute the PB cups for some other nut-free candy, (Rolo’s sound amazing) it becomes nut free too.
Gluten-Free Reeseio Bars
24 Joe-Joe’s Gluten free chocolate vanilla crème cookies (Trader Joe’s version of Oreo)
My new favorite dessert!
2 tbsp coconut oil
2 tbsp coconut or almond milk
¾ cup almond butter
1 cup dark chocolate chips or chunks (I used 72% cocoa bars from Trade Joe’s)
24 regular sized marshmallows cut in half
12-15 mini milk chocolate peanut butter cups, cut in quarters (Trader Joe’s)
Preheat oven to 350°F
Place cookies in a large zipper plastic bag and smash until sand-like consistency. Give this job to your kids if you have any. It’s fun for them and they get to help. Add coconut oil & milk and mix to combine. You can also dump cookies into a plastic bowl and mash with a meat tenderizer. I did both.
Place cookie crumb mixture in a greased square cake pan and press down with the back-end of a spoon or spatula in an even layer to make a crust.
Bake for 6 minutes. When done change oven to broil.
Put almond butter in a microwave safe bowl and heat until just warm, about 20 seconds. Spread in an even layer on top of baked cookie crust.
Sprinkle chocolate chips or broken chocolate chunk pieces evenly on top of almond butter. Place marshmallow halves, cut side down, on top of chocolate. Do not overlap.
Sprinkle peanut butter cups (or candy of choice) on top of marshmallows.
Broil for a minute or two to toast marshmallows.
Remove from oven and let cool for a few minutes; serve warm. Try not to eat the whole tray.