4 Ingredient Gluten Free Peanut Butter Chocolate Bars – yahoo!

Who’s looking for super easy, super quick, super good gluten free snack to satisfy your strongest sugar/salt craving?   I was at a luncheon the other day and these bite sized nuggets of goodness were served.   They certainly aren’t Reese’s peanutbutter cups 🙂  but I bet you could keep adapting the recipe to get them closer 🙂

Anyway, I seriously made a batch using one bowl, a whisk, a scraper, a pan, and a microwave.  Dreamy!  So here you go…

peanut butter bars

Four Ingredients:
Creamy peanut butter
You can definitely go with natural and unsalted peanut butters – but I haven’t gotten to that point of healthy treats yet 🙂
Honey or pure maple syrup
Gluten free rolled oats
Chocolate chips 

Directions for the bars:
1 cup creamy peanut butter
1/4 cup plus 2 tablespoons honey or syrup
1 1/4 gluten free oats

  1.  Line an 8 inch spare pan with parchment paper or wax paper.
  2.  In microwave safe bowl, add peanut butter and maple syrup/honey.  Blend together with a whisk.  Microwave in 30 second intervals and whisk in between until warm, smooth, and a little bubbly.
  3. Add the oats.  Combine until peanut butter mixture and oats are throughly blended.
  4. Pour oat mixture into the parchment lined pan and press until evenly dispersed.

Directions for the chocolate layer on top:
1/2 cup chocolate chips
1/4 cup plus 1 tablespoon creamy peanut butter

  1.  Wipe out that microwavable bowl and add remaining peanut butter and chocolate chips.  Stir together and again in 30 second increments, heat in microwave until mixture can be blended completely and is smooth.
  2. Pour over the oat mixture already in the pain and spread evenly.
  3. Place in freezer for 30 minutes or until firm on top.  Remove and slice into small bars – you may need to wait for them to thaw a bit to get a good cut.
**I HIGHLY recommend waiting for bars to come back to room temperature before eating.  They can be tough to chew when still frozen 🙂 These can be stored in the refrigerator or in covered containter but again, I think most enjoyable when not cold.
Enjoy!!! 🙂

Black Bean Brownies – yuck to yum!

Black Bean Brownies

 Listen, I thought the same thing – YUCK –  but my curiosity took over so we gave this recipe a whirl.  My opinion quickly shifted from yuck to YUM! 

Black Bean Brownies
These aren’t the ooey gooey brownies that I love so much, but they definitely satisfy a chocolate craving.
One little square with a cup of steam black decaf coffee or a small glass of red wine at the end of the day… life just seems right again.


1 14 oz can of black beans, rinsed
2 large eggs
½ c. cocoa powder
¾ c. sugar
½ tsp. oil
1 Tbsp. almond milk (or can be dairy)
1 tsp. balsamic vinegar
½ tsp. baking powder
½ tsp. baking soda
½ tsp. fresh ground coffee (grind coffee beans in a grinder or use instant coffee)
1 cup semi sweet chocolate chips (divided)

Preheat oven to 350 degrees.

Line a 9×9 pan with parchment paper.

Combine all of the ingredients except chocolate chips in a blender.  Blend until smooth.  (At this point, I was smelling black beans and chocolate so was still skeptical.  Just wait, though, once they bake you too will be a believer!)

Fold in half of the chocolate chips.

Pour into the 9×9 pan lined with parchment paper and sprinkle remaining chocolate chips on top.

Bake at 350 for 30 minutes (or until a toothpick comes out clean).

Mine came out a very cakey but with a very moist consistency and actually rose to about an inch thick.Black Bean Brownies

Go on… you know you are curious…
give it a try!!


Jen McMorran, Realtor

Jen McMorran, Realtor

Kensington - Jen McMorran

real estate for real people.

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