I’ve been thinking lately about how we are all in back-to-school mode. I’ve been browsing a bunch of lunchbox recipes on Pinterest lately. My step-kids don’t live with us, and so I don’t get to experience that fun/stress, but I can certainly empathize. Heck, it’s tough enough just packing my own lunch every day!
What I am good at, however, is coming up with an after-school treat. Most of the time, it would be something nutritious, like apples and peanut butter, dehydrated apple slices, some cut up raw veggies and a tasty dip, or even a trail mix. But sometimes, it’s fun to have a real treat. You know, something with chocolate.
Of course, the presence of children is not a requirement to make these. They’re equally satisfying for those of us wishing to speak to our inner child. Or inner peanut butter and chocoholic. Whatever.
They’re a cinch to make – not much more difficult than a rice crispy treat, really. There’s no baking required, making them perfect for late summer, when it’s still too hot to turn the oven on. Just a little stovetop magic, and a brief nap in the fridge, and they’re ready to impress a crowd with their crispy combo of sweet and salty peanut butter and rich chocolate.
Peanut Butter Chocolate Crispy Squares (gluten-free, dairy-free)
6 c rice Chex (you could substitute gluten-free crispy rice cereal)
1 c agave nectar
1 c coconut palm sugar (you could substitute cane sugar)
1 1/2 c natural peanut butter
A pinch or two of salt (depending on how salty your peanut butter is)
3 c semi-sweet dairy-free chocolate chips (Enjoy Life is a dairy-free brand)
Lightly oil a large bowl and pour the cereal in. Oil a 9 X 13 inch baking dish and set aside.
In a medium saucepan, combine the agave nectar and coconut sugar. Heat over medium heat, stirring, just until it comes to a boil. Remove from heat and stir in the peanut butter and salt until smooth.
Immediately pour this mixture over the cereal and stir in until evenly distributed. Transfer this into the prepared baking dish, pressing out evenly with the back of a spoon.
In a bowl set over a small saucepan filled with an inch or two of simmering water (or a double boiler), place the chocolate chips. Stir occasionally until melted. Spread the melted chocolate evenly over the top of the peanut butter-Chex bars. Place baking dish into refrigerator for an hour or until everything has cooled completely. Cut into squares.
Makes 40-60 bars, depending on how large you cut them.
What gluten-free after school treats do you like to have handy for when the kids come home hungry? Share at Udi’s Gluten-Free Living Community!