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Sabrina

White Chocolate Peanut Butter Bars (gluten-free)

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Course: Dessert, Snack
Ingredients Method

Ingredients
  

  • 56.5 grams (¼ cup/½ stick) unsalted butter
  • ½ tsp salt
  • 1 ½ tsps pure vanilla extract
  • 163 grams (⅔ cup) creamy peanut butter if it's thick and not very runny, microwave it with the butter
  • 220 grams (1 cup) brown sugar I used dark but you can use light if you want
  • 1 large egg
  • ½ cup (118 grams) milk
  • ½ tsp baking soda
  • 203 grams (1 ½ cups spooned and leveled) Bob's Red Mill Gluten-free 1:1 Baking Flour
White Chocolate Glaze:
  • 2 tbsps (28 grams) unsalted butter
  • 100 grams (½ cup) white chocolate chips
  • 2 tbsps (27 grams) milk
  • Pinch of salt
  • 85 grams (⅔ cup) powdered sugar

Method
 

  1. Line a 9x9 inch baking sheet with parchment paper. Preheat the oven to 350 degrees F (177 C).
  2. In a large glass bowl, melt the butter (and peanut butter if it's thick) in the microwave. Add the salt, vanilla, peanut butter (if you didn't microwave it earlier), brown sugar, and egg and whisk well until smooth. Pour in the milk and whisk until combined. Add the baking soda and GF flour and mix well until a smooth batter forms. Pour into the parchment lined pan and bake for about 25 minutes or until a toothpick comes out clean. Remove from the oven and let it cool while making the glaze.
For the Glaze:
  1. Add the butter, white chocolate, milk, and salt to a glass bowl and heat in the microwave until everything is melted (start with 30 seconds, mix, and if it's not melted, heat in 20 second increments as needed). Whisk the melted mixture well to ensure there won't be any white chocolate chunks. Add the powdered sugar and whisk until smooth.
  2. Even if the bars are still hot, pour all the glaze over the bars to cover the surface. Let the bars cool and the glaze set/ harden. Cut into squares, serve, and enjoy! Happy Halloween!