I love chocolate. From time to time, I have the urge to google and see if they really have a group called Chocoholics Anonymous. But I’m fearful they might, so I figure ignorance is bliss. I live in a wonderful world called denial. And I bake.
I haven’t done as much baking since I was diagnosed with celiac disease last summer. And I miss it. Baking has always been such a great stress relief for me…until the yummies get out of the oven, that is. Then a whole new stress begins… the decision ‘to eat or not to eat?”
Call me crazy, but there is something downright therapeutic about beating a bunch of eggs to a runny mess, adding some ingredients and then viola…45 minutes later, you are rewarded with a big mouthful of something sugary and delicious…and let’s not forget chocolaty!
But I must seriously be a big ol’ freak, because while I love finding new recipes, I get so annoyed with the play by play pictures on blogs these days. Do you get annoyed with all the pics too? I mean, really, do we need to see each item being added to the mixing bowl? Plus extra pictures of the items in question being mixed, poured, baked and eaten? Talk about over share! I don’t know about you, but skip the gazillion pictures, tell me it’s yummy and give me the recipe.
So… without further adieu…a gluten free, yummy delight that even the most discerning gluten lover will enjoy! Allergic to dairy, soy or nuts? This will still work for you too, with some minor substitutions.
Chocolate Peanut Butter Rice Treats
Makes two 9x11 pans of chocolaty goodness! Great for a big social gathering.
Too much chocolate for you? Cut ingredients in half to make just one pan.
What You Need…
- 2 bags milk chocolate chips
- 1.5 cups creamy peanut butter (throw in some chunky for added texture)
- 12 cups rice cereal
- 3 cups mini marshmallows
- Powdered sugar for topping, approx 1/2 cup
- Melt chocolate chips in large pan on stove…stir regularly so they don’t’ burn.
- Add 1.5 cups peanut butter, stir well.
- Stir in 12 cups of cereal, add marshmallows, and continue stirring until everything is coated.
- Scoop in pan and walk away before they all disappear!
- Sprinkle top of bars with powdered sugar to make extra pretty and tasty!
- Let set for an hour or two. To quicken the setting process and give it a candy bar like texture, place in fridge and eat cold. They are really good cold and at room temp. We tried them both ways.
- EAT and ENJOY!
Allergic to dairy or soy? Use dairy free, soy free chocolate chips
Allergic to nuts? Skip the peanut butter and use less rice cereal (8 cups)
Recipe inspired by “Cookies and Cups.”