For a recent family get-together, I made this flour-free version of old-fashioned peanut butter cookies. They got rave reviews, so I’m sharing the recipe with you. The gluten-free eaters loved them, and the peanut butter lovers loved them too, so it was win-win 🙂 Next time I make a batch, I’m going to try and reduce the granulated sugar to one cup. I’ll let you know if the quality suffers at all.
09 Dec 2012 1 Comment
I tried a new recipe today. Although it’s not generating rave reviews with the fellows, I like it, so am sharing it with you. It cuts into squares very nicely and would look great on a tray of assorted baking.
Double Chocolate Marshmallow Krispy Bars
1/2 cup butter, softened
3/4 cup sugar
1 tsp vanilla
3/4 cup flour
2 tbsp cocoa
1/4 tsp baking powder
2 1/2 – 3 cups mini marshmallows
1 cup semi-sweet chocolate chips
1 cup peanut butter
1 ½ cups rice krispies
Preheat oven to 350 degrees F. Spray a 9” x 13” pan with cooking spray and set aside. Cream the butter and sugar together until light and fluffy. Beat in eggs, one at a time. Add vanilla and stir to combine. In a small bowl mix together flour, cocoa and baking powder. Spread batter into prepared pan and bake for 10 minutes. Do not over bake. Remove from oven and sprinkle marshmallows evenly over the top. Return to oven and bake 3-4 minutes longer, until marshmallows are puffy and melting. Cool completely. Meanwhile, melt the chocolate chips and peanut butter, stirring to combine. Pour in the rice krispies and stir to coat. Spread mixture evenly over the marshmallow layer. Refrigerate to cool. Cut into squares to serve.