Gluten Free Chocolate Peanut Butter Crunch Bars ~ No Bake Bars

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Gluten Free Chocolate Peanut Butter Crunch Bars ~ No Bake Bars

In a Mini Chopper or by hand Coarsely chop & Set  aside:
¼ Cup Dry-Roasted Peanuts

In a Large Ziplock bag add:
3 Cups Gluten Free Pretzels (I used Snyders of Hanover)
Using the flat side of a Meat Tenderizer: coarsely crush the Pretzels
(about 1 2/3 Cups Coarsely Crushed)

In a Large Bowl add and mix:
The Crushed Pretzels
3 Cups Gluten Free Rice Krispies

In a Large Pan add:
6 Tbl. Butter and Melt
Add:
1 Bag (10.5 oz miniature Marshmallows)
Melt completely over medium low heat

Add the Marshmallows mixture to the Pretzel/Rice Krispie mixture: Mix well.

Butter a Jelly Roll Pan 11X16
Pour the Marshmallow and Pretzel/Rice Krispie mixture into the Pan
I used a small Silicone Roller to help spread out the mixture evenly: firmly pressing into the pan.

In a Small Non-Stick Pan add and melt:
2 Tbl Butter
¼ Cup Light Corn Syrup
Add:
1 Bag (10 oz) Peanut Butter Morsels
Melt on Medium/Low Heat
Spread evenly over the  Pretzel/Rice Krispie mixture using a small metal Spatula

For Ganache:
In a Small Non-Stick Pan add and melt:
6 Tbl. Butter
¼ Plus  1/8 Cups Light Corn Syrup
Add:
1 ½ Cups Chocolate Chips
Spread evenly over the Peanut Butter layer.

Sprinkle on the chopped Peanuts

Place in the Freezer for 20 Minutes or until Ganache is solid.
Cut and Serve
If your house is hot keep in refrigerator until close to serving time so the Chocolate doesn't melt. Take out the Refrigerator 15 minutes before serving.

Recipe adapted from Pampered Chef..I made it Gluten Free and made a few changes.




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Canon PowerShot SX230 HS

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Corel ~ Videostudio ProX4 Professional Video Editing Software