Tuesday, October 4, 2016

#GFCF Peanut Butter Bars

An old recipe with a new twist.  Use gluten free graham crackers and Ghirardelli semi-sweet chocolate and you have a great desert everyone can enjoy.


  • 1 cup margarine, melted
  • 2 cups gluten free graham cracker crumbs
  • 2 cups confectioners' sugar
  • 1 cup peanut butter
  • 1 1/2 cups Ghirardelli semisweet chocolate chips
  • 4 tablespoons peanut butter
  1. In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.
  2. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the 4 tablespoons of peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

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