Health knowledge made personal
Join this community!
› Share page:
Go
Search posts:

Gluten-Free Reeseio Bars

Posted Sep 30 2013 1:13pm

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. :-)

Enjoy!

PamSignature


Post a comment
Write a comment:

Related Searches