As much fun as the Valentine’s Day event was, I’m excited to get back on a normal schedule around here! I have a lot of posts lined up for the next few weeks including some fun surprises. So get ready for lots of fun times ahead.
The reason why I share a lot of baked goods on the blog is because I have a major sweet tooth. Like really major sweet tooth and I’m not the only one. I grew up in a family where yummy desserts were around ALL the time (I’m not complaining). One of my all time favorite goodies are these delicious Chocolate Crumble Bars that my grandma used to make. They are delicious. Filled with cake, crunch and my two favorite flavors chocolate and peanut butter. Since my grandma lived across the country, my mom took on the duty of making these bars throughout the year and let’s just say I was a little disappointed when I became GF and couldn’t eat them any more.
I’ve been gluten-free for 2 1/2 years and I can’t believe I am JUST now remaking these GF. I had to make them a few different times and I think I finally got it! The only thing missing is my grandma to share them with. Miss her so much.
1/2 cup Butter Soften
3/4 cup White Sugar
3 tsp. Egg Replacer + 1/4 cup water (or 2 eggs)
1/2 tsp. Salt
2 Tbsp. Cocoa
1 tsp. Vanilla
3/4 cup Gluten-Free Flour (I use Bob’s Gluten-Free All Purpose Flour Mix)
1/4 tsp. Baking Powder
1/2 tsp. Xanthan Gum
1 cup Peanut Butter
1 cup Chocolate melted*
1 cup GF Rice Krispies
1/2 bag mini marshmallows
* Since I am also soy-free I have a hard time finding baking chocolate that is soy-free and not super expensive. For this recipe, I used unsweetened chocolate squares and then sweetened them using this technique here. The chocolate was a little more bitter than a semi-sweet but it was still good!
1. Mix all ingredients together and pat into a greased 9 X 13 pan. One trick my momma taught me is to sprinkle a little powder sugar on top of the greased pan, it helps the crust from sticking and absorbs into the cake so you don’t see it like flour!
2. Bake at 350 degrees for 15 minutes
3. Sprinkle half a bag of mini marshmallows on top of the cake crust and bake for another 3 minutes or until marshmallows are puffy but not browned.
4. Let the pan cool thoroughly.
5. Meanwhile, melt the chocolate and peanut butter together and stir in the Rice Krispies.
6. Allow the bars to set for 12-24 hours until you serve (trust me, it makes a big difference).
Hope you enjoy them as much as I do.