Gluten-Free Rocky Road Bars

• Gluten free

• Produce

  • 1/2 cup Peanuts

• Condiments

  • 1 1/2 cups Peanut butter

• Baking & Spices

  • 1 1/2 cups Brown sugar
  • 1 1/2 cups Chocolate chips, gluten-free dairy-free
  • 1 1/2 cups Powdered sugar

• Oils & Vinegars

  • 3 tbsp Coconut oil

• Dairy

  • 5 tbsp Butter, dairy-free

• Desserts

  • 1 cup Marshmallows, mini

Found on glutenfreepalate.com

Description

Ingredients

• 5 Tablespoons dairy-free butter
• 1 1/2 cups brown sugar
• 1 1/2 cups powdered sugar
• 1 1/2 cups peanut butter (or almond butter if you are allergic)
• 1 1/2 cups gluten-free dairy-free chocolate chips
• 3 tablespoons coconut oil
• 1 cup mini marshmallows
• 1/2 cup chopped peanuts (or almonds if you are allergic)

Directions

• Line a 9-inch square pan with wax paper; set aside.
• In a large microwave safe dish, melt diary-free butter. Stir in brown sugar, powdered sugar, and peanut butter. Mix well and press into parchment lined pan.
• In a medium microwavable bowl, heat chocolate chips and coconut oil for 1 minute. Stir and microwave an additional 30 seconds. Stir until smooth.
• Pour approximately 3/4 of the chocolate over the peanut butter crust and spread evenly.
• Sprinkle mini marshmallows and chopped peanuts over the melted chocolate.
• Drizzle the remaining melted chocolate over the top.
• Refrigerate until completely firm, at least 4 hours or overnight.
• Pull parchment paper out of pan and place onto a cutting board.
• Cut into 16 bars.
• Store in an airtight container in the refrigerator for up to 5 days.