Gluten-Free Peanut Butter Bars ~ No-Bake
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Gluten-Free Peanut Butter Bars remind me of a Butterfinger candy bar and a Reese’s Peanut Butter Cup smashed together. What you get is a bite of crunchy and creamy peanut butter with a layer of melted chocolate on top.
Be sure to read the labels on the graham cracker box carefully for any troublesome ingredients that might need to be avoided.
Schar Honeygrams are gluten-free and vegan but they do have corn and soy.
Kinnikinnick Gluten Free S’moreables are gluten, dairy, and nut-free but they do have soy and possibly egg.
Nairn’s Gluten Free Oat Grahams are egg, soy, and corn-free but may contain traces of milk and peanuts. These are also not suitable for those who can not have avenin.
Other nut and seed butter that you can try:
- Almond butter
- Cashew butter
- SunButter ~ you may need to add up to one cup of extra crushed graham crackers due to the oiliness of sunflower seed butter.
If you are a SunButter fan like me, try these Peanut Butter/SunButter Crispy Treat Bars. They remind me of a rice krispie treat and a peanut butter bar combined but without the marshmallows.
To Make The Gluten-Free Peanut Butter Bars In This Post You Will Need These Ingredients:
- Creamy Natural Peanut Butter ~ SunButter is also an option
- Honey ~ Possibly pure maple syrup but I haven’t tried it yet
- Salted butter or a dairy-free substitute
- Gluten-free oat bran
- Gluten-free graham cracker crumbs ~ purchase crumbs or smash whole crackers
- Semi-sweet mini chocolate chips ~ I used Enjoy Life because they are allergy-friendly
- Optional chopped peanuts to sprinkle on top
These peanut butter bars need to be stored in the refrigerator or freezer.
Gluten-Free Peanut Butter Bars
- 2 cups Creamy Natural Peanut Butter ~ SunButter is also an option
- 1/2 cup Honey ~ Possibly pure maple syrup could be subbed but I haven't tried it yet
- 1/4 cup Salted butter or a dairy-free substitute
- 3/4 cup Gluten-free oat bran
- 3 cups Gluten-free graham cracker crumbs ~ purchase crumbs or smash whole crackers
- 2 cups Semi-sweet mini chocolate chips ~ I used Enjoy Life because they are allergy-friendly
- 1/3 cup Optional chopped peanuts to sprinkle on top
- Line a 13"x9" pan with parchment paper.
- In a large mixing bowl combine 1 and 1/4 cups peanut butter, honey, and butter. Mix until completely combined and creamy.
- Stir in the oat bran, graham cracker crumbs, and 1/2 cup of semi-sweet chocolate chips.
- Spread the mixture in prepared pan pressing down firmly with a spatula.
- Chocolate Layer:
- Melt the remaining 3/4 cup peanut butter with the remaining 1 and 1/2 cups of chocolate chips. I used the microwave but low heat in a small pot works too.
- Spread the chocolate mixture over peanut butter layer. If you are adding chopped nuts, sprinkle them over the chocolate at this time. Chill bars until the chocolate is firm. This could take up to 2 hours in the refrigerator so I prefer using the freezer.
- Using parchment paper allows you to lift the whole pan full out and easily cut into squares on a flat surface.
- Store bars in the refrigerator or freezer.
Recipe from The Honey Healing Kitchen by Dr. Joshua Levitt