Chocolate & Peanut Butter Fudge Bars GFCF

I found the original version of this recipe on Six Sisters Stuff.  It looked so good I decided to try to make it gluten and dairy free.  They're awesome!  The peanut butter filling isn't as stiff as I'm assuming it is in the original recipe, but it firms up nicely in the refrigerator. It ends up tasting like peanut butter fudge with a firm chocolate topping - yummy!

Ingredients

1 cup (2 sticks) Fleischmann’s Unsalted - melted

2 ¼ cups almond flour (I use Honeyville brand)

2 ¼ cups powdered sugar 

1 cup + ¼ cup peanut butter

1 ½ cups dairy-free chocolate chips

Directions

In a large bowl, mix together the melted Fleischmann’s, almond flour, powdered sugar, and 1 cup peanut butter until well blended. Spread evenly into the bottom of very lightly greased 9×13 inch pan. (Original recipe calls for ungreased, but mine were a little difficult to remove from the pan.) In the microwave, melt the chocolate chips with the ¼ cup peanut butter, stirring every 30 seconds until melted and smooth. Spread over the peanut butter layer. Refrigerate for at least one hour before cutting into squares.

Favorite Gluten-Free Flour Blend

1 cup white rice flour (Bob's Red Mill)

1 cup brown rice flour (Bob's Red Mill)
2/3 cup potato starch (I only use Ener-g brand - it's the only one that works for me)
1/3 cup tapioca flour (Bob's Red Mill)
1 t. xanthan gum (Bob's Red Mill)

Combine all ingredients in a large bowl.  Mix well.  Store in airtight container.  Always stir well before using.

Big Batch:

3 cups white rice flour 

3 cups brown rice flour

2 cups potato starch

1 cup tapioca flour

1 T xanthan gum

Double Chocolate Cookies with Peanut Butter GFCF

2 cups Favorite Gluten-Free Flour Blend

½ cup cocoa powder

1 t. baking soda

½ t. salt

12 oz. dairy-free chocolate chips (regular size, not mini)

¾ cup (1 ½ sticks) Fleischmann’s Unsalted

¾ cup packed light brown sugar

½ cup granulated sugar

2 large eggs - room temperature

2 t. gluten-free vanilla extract

½ cup peanut butter

Heat oven to 375 degrees.

Whisk together flour, cocoa, baking soda, and salt in medium-size bowl.

Microwave 6 oz. of chocolate chips with Fleischmann’s for 1 minute - stirring halfway through.  Microwave  an additional 15 seconds if needed.  Stir until smooth.

Transfer chocolate mixture to bowl of electric mixer and add both sugars, eggs, and vanilla; beat until well combined.  Reduce speed to low and gradually add flour mixture.  Mix just until combined.

Stir in remaining chocolate chips.  Stir in peanut butter - you can blend this in completely or leave it swirled.

Drop by level tablespoon scoop onto ungreased baking sheets about 2 inches apart.

Bake at 375 degrees for 6 minutes or till just set.

Makes approx. 64 cookies. 

These cookies are amazing!! Moist and delicious!