These peanut butter chocolate bars with gingerbread spices are one of the best gluten-free bar recipes for the holidays!
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The holidays are rapidly approaching, and it makes me want to get cozy and create warming, allergy-friendly recipes like this great recipe. Out of all my gluten-free bar recipes, these gluten-free creamy peanut butter chocolate bars with gingerbread spices have to be one of my favorites! These two-layer bars are the perfect mix of a classic scotcheroo and a gingersnap cookie. The peanut butter bars are perfect for any holiday get-together, one of the best gluten-free desserts, and such an easy recipe. Also, did I mention this is a no-bake recipe? I can totally see this original recipe sold at holiday bake sales and served for holiday parties!
This recipe was inspired by my chocolate chip gluten-free cookie pie, gluten-free bourbon pecan bars, and my gluten-free sugar cookie bars made with King Arthur measure-for-measure flour (my favorite gluten-free flour blend right now).
Ingredient Notes
- Crispy rice cereal: If you're gluten-free and have celiac disease, do not use classic Rice Krispies. They are not technically gluten-free. I recommend using this brand for gluten-free allergies.
- Peanut butter: smooth creamy peanut butter is best in this recipe, but you may also use crunchy peanut butter. I prefer using natural peanut butter.
- Maple Syrup: maple syrup gives these gluten-free bars a gorgeous golden brown color and a natural sweetness. Maple syrup replaces the corn syrup in a traditional scotcheroo recipe.
- Spices: warming ground spices like cinnamon, ginger, cardamom, and nutmeg make the gluten-free bars taste like gingerbread men.
- Butterscotch chips: some butterscotch chips contain gluten so it's best to use THIS BRAND.
- Semisweet chocolate chips: combine the semi-sweet chocolate chips with the butterscotch chips for a smooth, silky, and decadent top layer. You may also use dark chocolate or milk chocolate.
- Granulated sugar: just a touch of granulated sugar helps the bars stick together.
- Vanilla extract: I prefer adding a dash of vanilla extract to the bars, but you may also add almond extract instead or omit it completely.
See recipe card for quantities.
Instructions
- Line an 8x8 square pan with parchment paper and set aside. You can also use a square glass baking dish.
- Combine maple syrup, granulated sugar, peanut butter, spices, and salt in a large pan. Heat on medium heat, stirring constantly. Remove from heat when the mixture starts to bubble.
- Add the crispy rice to the peanut butter mixture and stir until the mixture is combined. Press the mixture into the baking pan lined with parchment paper. Make sure it is an even layer.
- Melt the semi-sweet chocolate chips and butterscotch chips in the microwave in a microwave-safe bowl or large bowl that is microwave-safe. Stir until smooth.
- Pour the chocolate mixture over the crispy rice mixture. Let set in the fridge for 15 minutes.
- Lift the parchment out of the pan to remove the bars and cut using a warm, sharp knife.
Variations
- Plain - leave out the spices for plain gluten-free scotcheroo bars.
- Brown sugar - use brown sugar instead of granulated sugar for a deeper, warmer flavor.
- Almond butter - use almond butter instead of peanut butter. You may also use seed butter instead.
See these gluten-free millionaire shortbread bars for another great bar recipe!
Storage
Store the gluten-free bars in an airtight container or wrapped in plastic wrap at room temperature or in the refrigerator for up to five days. These bars don't stand up well to freezing.
Top Tip
If you want to learn more about gluten-free baking, click HERE to find my gluten-free baking school page. You can find blog posts all about almond flour, gluten-free flour mixtures, brands like bob's red mill, and great options like oat flour and my favorite gluten-free flour brands.
Gluten-Free Peanut Chocolate Bars Recipe
Equipment
- Saucepan
- 8x8 baking pan
Ingredients
- 6 cups puffed rice
- 1 cup maple syrup
- ¼ cup granulated sugar
- 1 cup peanut butter
- 1 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- ½ teaspoon cardamom
- 1 ½ cups semisweet chocolate chips
- 1 ½ cups butterscotch chips
Instructions
- Line an 8x8 baking pan with parchment paper and set aside.
- Combine maple syrup, granulated sugar, peanut butter, spices, and salt in a large pan. Heat on medium heat, stirring constantly. Remove from heat when the mixture starts to bubble.
- Add the crispy rice to the peanut butter mixture and stir until the mixture is combined. Press the mixture into the baking pan lined with parchment paper.
- Melt the semi-sweet chocolate chips and butterscotch chips in the microwave in a microwave-safe medium bowl. Stir until smooth.
- Pour the chocolate mixture over the crispy rice mixture. Let set in the fridge for 15 minutes.
- Lift the parchment out of the pan to remove the bars and cut using a warm, sharp knife.
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