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…
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
Directions for the bars:
1 cup creamy peanut butter
1/4 cup plus 2 tablespoons honey or syrup
1 1/4 gluten free oats
- Line an 8 inch spare pan with parchment paper or wax paper.
- 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.
- Add the oats. Combine until peanut butter mixture and oats are throughly blended.
- 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
- 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.
- Pour over the oat mixture already in the pain and spread evenly.
- 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.
If you haven’t tried these, tonight is the perfect time to give them a try.
Warm gooey chocolately goodness on a cold snowy night… perfect!
1 ripe banana, peeled
1 large egg
1/2 cup creamy peanut butter
3 tablespoons honey
1 tablespoon vanilla extract
1/4 teaspoon baking soda
1/2 cup mini semi-sweet chocolate chips (some will get mixed into batter, some to sprinkle on top)
1. Preheat the oven to 400 F. Spray mini-muffin tin with non-stick spray (usually enough batter for almost 24 muffins)
2. Place banana, egg, peanut butter, honey, vanilla, baking soda and salt in blender (I LOVE my Vitamix for recipes like this!) Blend until smooth and uniform in color. Pour batter into bowl or glass measuring cup (I use a large glass measuring cup as it is much easier to pour batter into muffin tins.)
3. Stir in the chocolate chips but save some of the mini chocolate chips for topping the muffins.
4. Pour tablespoonfuls of the batter into the mini-muffin tins. Sprinkle a few chocolate chips onto each muffin.
5. Bake in the preheated oven for 7-9 minutes, or until the muffins are brown around the edges and if you stick the middle of a muffin with a toothpick, no crumbs cling to the toothpick. My oven actually takes 10 minutes but most recipes on-line say 7-9 so just keep an eye on them. Let them cool a bit, then pop them out of the tins and enjoy!!
Makes 24 mini-muffins
(Looking for a new kitchen to create these muffins in? Let me know, we have some gorgeous custom single family homes and townhomes with amazing kitchens in Attleboro!! I love to show them off and get ideas from new buyers!)
Jennifer McMorran, Realtor
New Construction & First Time Home Buyer Specialist
(and Antique lover & home owner!)
respect, reputation, & referrals.
real estate for real people.
Serving clients throughout Massachusetts.
Attleboro to Boston and the communities in between