Gluten Free Peanut And Chocolate Chex Bars Food

NO-BAKE HONEY-PEANUT BUTTER BARS RECIPE (GLUTEN FREE)

Steps:

• Butter 9- or 8-inch square pan. In large bowl, mix cereal and peanuts; set aside.
• In 3-quart saucepan, heat honey and sugar just to boiling over medium heat, stirring constantly. Remove from heat; stir in peanut butter until smooth. Pour over cereal mixture in bowl; stir gently until evenly coated. Press firmly in pan. Cool 15 minutes.
• In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Drizzle over top of bars. Let stand at room temperature at least 30 minutes until chocolate is set. For bars, cut into 4 rows by 6 rows. Store loosely covered at room temperature.

GLUTEN-FREE PEANUT AND CHOCOLATE CHEX™ BARS

Steps:

• Butter bottom and sides of 9-inch square pan, or spray with cooking spray. In large bowl, mix cereal and peanuts.
• In 1-quart saucepan, heat corn syrup and sugar over medium heat, stirring constantly, just to boiling. Remove from heat; stir in peanut butter until smooth.
• Pour over cereal mixture in bowl, stirring until evenly coated. Stir in candies. Press firmly in pan. Cool 1 hour. Cut into 6 rows by 4 rows. Store loosely covered.

GLUTEN-FREE PEANUT BUTTER BLOSSOM COOKIE CHEX™ PARTY MIX

Steps:

• Line large cookie sheet with waxed paper. In medium bowl, add Corn or Rice Chex™ cereal.
• In small microwavable bowl, microwave peanut butter chips and butter uncovered on Medium (50%) 30 seconds; stir. Microwave 15 to 30 seconds longer or until mixture can be stirred smooth (mixture will be thick).
• Pour mixture over cereal in bowl, stirring thoroughly until cereal is evenly coated.
• Spread mixture on cookie sheet. Sprinkle with sparkling sugar; refrigerate about 15 minutes or until set. Carefully break into bite-size pieces.
• In large serving bowl, mix coated cereal, Chocolate Chex™ cereal and chocolate candy drops.

GLUTEN-FREE DOUBLE CHOCOLATE PEANUT BUTTER PUDDING PIE

Steps:

• In small bowl, stir together cereal and melted butter. Press in bottom and up side of ungreased 9-inch pie pan. Refrigerate until set, about 30 minutes. Heat oven to 350°F. Bake crust 15 minutes. Sprinkle with one-third of the chopped chocolate.
• Meanwhile, in large heatproof bowl, mix cocoa and remaining chopped chocolate; reserve. In 1-quart heavy saucepan, heat half-and-half over medium-high heat until almost boiling. In medium heatproof bowl, beat sugar, egg and egg yolks with whisk until pale yellow. Slowly beat in half of the hot half-and-half, then stir egg mixture back into remaining half-and-half in saucepan. Reduce heat to medium. Heat mixture just to boiling. Cook, beating with whisk, about 1 minute or until thickened. Pour through sieve into reserved cocoa mixture; beat with whisk until smooth. Pour into crust; refrigerate 30 minutes.
• Wipe out saucepan. Add 6 tablespoons cream. Heat to boiling over medium-high heat. Place vanilla baking chips and peanut butter in medium heatproof bowl. Pour hot cream on top and let stand until chocolate is melted, about 2 minutes; beat with whisk until smooth. Spread evenly over chilled pie. Refrigerate until firm, about 1 1/2 hours.
• To serve, top servings of pie with whipped cream and chocolate shavings.

GLUTEN-FREE CHEX® CEREAL TREAT BARS

Steps:

• Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.
• In large microwavable bowl, microwave butter uncovered on High about 45 seconds or until melted. Add marshmallows; toss to coat. Microwave 1 to 1 1/2 minutes longer. Stir until marshmallows are completely melted and mixture is well blended.
• Add cereal; mix well. Using waxed paper or spatula sprayed with cooking spray, press mixture evenly into baking dish. Cool 15 minutes. For bars, cut into 6 rows by 3 rows.

GLUTEN-FREE GRANOLA BARS

Steps:

• Mix syrup and peanut butter in a saucepan over low heat until smooth, 3 to 5 minutes.
• Remove saucepan from heat. Stir about half the chocolate chips into the syrup mixture.
• Mix remaining chocolate chips, almonds, cashews, oatmeal, crispy rice cereal, and flax seed meal in a bowl.
• Pour the mixture from the saucepan over the mixture in the bowl; stir to evenly coat.
• Transfer mixture to a 9x13-inch baking dish and press into an even layer; allow to cool completely before cutting into bars.

GLUTEN FREE CHEX BARS

Steps:

• Line a 9"x13" baking pan with aluminum foil, letting about 2 inches hang over the edge on either side. Spray with non-stick cooking spray. Set aside.
• Combine the pretzels and Chex in a large bowl. Set aside.
• In a large saucepan, melt the butter and peanut butter over low heat. Add marshmallows and stir constantly until they are melted and the mixture is smooth. Pour over cereal mixture; stir until combined. Add M&M's and stir. Pour mixture into prepared pan. Gently press mixture, so it's evenly distributed in pan. Let cool.
• Cut into 20 squares. Store in an airtight container at room temperature for up to 3 days.

GLUTEN-FREE CRISPY CHOCOLATE PEANUT BUTTER BARS

Steps:

• Spray 9- or 8-inch square pan with cooking spray.
• In 3-quart saucepan, heat honey, sugar and coconut oil just to boiling over medium heat, stirring constantly. Remove from heat. Stir in peanut butter. Stir in cereal until evenly coated. Press firmly in pan (some cereal will break up).
• In medium microwavable bowl, microwave chocolate chips and peanut butter uncovered on High 1 minute; stir until smooth. Pour chocolate mixture evenly over bars; spread to evenly cover. Refrigerate about 30 minutes or until chocolate is set. Cut into 6 rows by 4 rows.

NO BAKE PEANUT BUTTER CHEX BARS RECIPE

Steps:

• Grease a 9 x 13 inch pan. Mix the cereal and peanuts in a large bowl.
• In a medium saucepan stir together the brown sugar and corn syrup over medium heat. Bring the mixture to a boil for 1 minute. Then remove from heat and stir in the peanut butter, vanilla, and salt. Stir until the mixture is smooth.
• Pour the peanut butter mixture over the cereal mixture. Toss carefully with a wooden spoon until all of the cereal is covered.
• Transfer the mixture into the prepared 9 x 13 inch pan and press down gently. Cool for about 20 minutes.
• Melt the chocolate chips in the microwave stirring every 20 seconds until completely melted and smooth. Drizzle over the cooled bars. Let the chocolate cool.
• Cut into bars and enjoy!