Gluten Free Peanut Butter Chocolate Chunk Bars
Gluten Free Peanut Butter Chocolate Chunk Bars
Servings 12
Ingredients
- 1 stick 4 oz unsalted butter, softened
- ⅓ cup granulated sugar
- ⅓ cup very firmly packed dark brown sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup 4.5 oz peanut butter
- 1 large egg plus 1 egg yolk
- ¾ cup plus 2 tablespoons 4.2 oz Gluten Free King Arthur Multi-Purpose Flour (maybe reduce to ¾ cup plus 1 tablespoon)
- 4 oz dark chocolate cut into large chunks
Topping: 2 oz dark chocolate chunks mixed with 1 teaspoon coconut oil
Instructions
- Preheat oven to 350 degrees F. Line an 8 inch square metal pan with nonstick foil.
- Beat the softened butter and both sugars with an electric mixer until creamy, scraping bowl often.
- Add salt, vanilla and peanut butter and beat until incorporated. Beat in egg, the egg yolk and vanilla.
- Add the gluten-free flour and stir until blended, then stir in the chocolate chunks.
- Spread batter evenly in pan.
- Bake on center rack for 28 to 30 minutes or until edges are lightly browned. Let cool completely.
- Melt the chocolate and coconut oil (or butter or shortening if you prefer) together in the microwave by heating at 30 second intervals and stirring. Drizzle over the bars and put in the refrigerator to quick set.
- Lift the bars from the pan and cut into squares. They will get softer and absorb more moisture as they sit, so you may not want to serve them immediately. Store in the freezer or in a tightly closed zipper bag or box.
Notes
Measure the flour carefully by weighing it of fluffing it up and measuring by volume without packing. Also, this recipe does not call for baking flour or baking soda.
