Thursday, February 18, 2016

Dairy-Free Gluten-Free Peanut Butter Bars

These No-Bake Peanut Butter Bars are so easy to make, and most likely you have everything you need in your pantry. 

I'm trying to figure out how to help my gut, not necessarily my waistline, (although that would be a nice side affect). So, lactose! You're out! Last summer I got one of those crazy antibiotic resistant bugs and it really did a number on my stomach. The after affects are still real. Sorry if that is too much info, but why else would I do this?!  

I've been sensitive to lactose for years, and I don't typically drink milk because I know better. But lately, I've been living large when it comes to cheese and butter. It has been delicious! Just look at what I've been blogging! You should see what is to come! Tuesday morning I woke up looking normal, and by Tuesday night I was so uncomfortable and bloated that my husband and I agreed that I looked three-months pregnant. (And I am NOT.) Time to get rid of something to see if it will help. I figured dairy is a good way to start, and hard core this time. Hopefully I can come back to butter. My baking self kind of died a bit when I realized no more cookies...or cake...or buttered toast.

I'm only two days into this, and I had to make something sweet. Probably I should give up sugar, but I keep praying that isn't the problem! The best news of the day was when I realized the Kirkland brand of chocolate chips are dairy-free. Thank goodness! (Chocolate could be a problem too...please no!) Anyway, I figured I can adapt something to my current situation, and I had to make it tasty enough that my family won't know that anything different is going on. 

Success! I present these Dairy-Free Gluten-Free Peanut Butter Bars. Don't let the name turn you off! These are tasty. In fact, they are pretty much like Muddy Buddies in bar form. They are still made with powdered sugar. I know, if I was really hard core I would have used honey or agave, but I've got four kids and a small grocery budget. Crushed Corn Chex, quick oats, peanut butter, powdered sugar and a little coconut oil make a crunchy, peanut buttery crust, and melted chocolate chips combined with peanut butter and a little more coconut oil combine to make a delicious chocolate topping that stays firm without feeling like you are biting into a layer of rock. Really yummy!

Don't let my limitations stop you, though! Milk chocolate chips would be amazing and if you don't have coconut oil, you could totally use butter. If you have gluten or dairy allergies, just make sure the products you are using don't have any hidden additives. 

Let's get making! If you start now you can have a easy, fun treat to satisfy your afternoon cravings in about 20 minutes. 

Dairy-Free Gluten-Free Peanut Butter Bars

  • 4 cups Corn Chex cereal
  • 1 cup quick oats
  • 3/4 cup powdered sugar
  • 1 cup + 1 tbs peanut butter
  • 2 tbs coconut oil
  • 1 tsp vanilla extract
  • 1/2 cup semi-sweet chocolate chips
  • 1 tbs powdered sugar
  • 1 tbs peanut butter
  • 1 tbs coconut oil
  1. Line a 8x8 pan with parchment paper. In a large bowl, crush Chex cereal with your hands. Add oats and powdered sugar. Toss until combined.
  2. In a small microwave-safe bowl, melt 1 cup + 1 tbs cup peanut butter and 2 tbs coconut oil in 30 second increments. Once melted, stir in vanilla.
  3. Pour over cereal and mix until entirely coated. Press firmly into pan.
  4. In a small bowl, melt chocolate chips, 1 tbs peanut butter, and 1 tbs coconut oil in 30 second increments. Once melted, stir in powdered sugar and pour over bars. Spread evenly. 
  5. Refrigerate for 15-30 minutes, until firm. Cut into bars and serve.

Bake the bread. Share the slices. 

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