I often look for gluten-free recipes to serve for family events. It’s important to me that those with special diet requirements feel just as satisfied as those who have no restrictions. And, when I can find recipes that everyone can eat and that don’t taste “gluten-free” that’s even better! This recipe comes from Yammie’s Gluten Freedom.

INGREDIENTS:

6 cups Rice or Corn Chex
1 cup light corn syrup
1 cup sugar
1 1/2 cups peanut butter
2 cups semi-sweet chocolate chips
2 cups butterscotch chips (check the label to make sure there’s no hidden gluten in the for of barley)
1/2 cup peanut butter
1 teaspoon vanilla

INSTRUCTIONS:

Grease a large round bowl and pour the cereal in. Set aside. Grease a 9×13 inch pan. Set aside.


In a pan on the stove, combine the corn syrup and sugar. Stir over medium high heat until it comes to a boil. Immediately remove from heat and stir in 1 1/2 cups of peanut butter. Immediately pour this mixture over the cereal and fold in. Pour into the 9×13 pan.


In a microwaveable 4 cup measuring cup (or other microwave save dish) combine the butterscotch chips, chocolate chips, 1/2 cup of peanut butter, and vanilla. Microwave for 30 seconds at a time, stirring very well after each interval, until it is completely melted and smooth. It should take about 1 minute and 30 seconds. Pour over the bars.

Allow to cool completely at room temperature before cutting.

Be very careful when melting the chip mixture in the microwave. It’s easy to let the chocolate “seize up” because you’ve heated it too long.


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