One box of your favorite
gluten-free cookie mix
(or a favorite recipe)
1 c. creamy peanut butter
3/4 c. powdered sugar
1 T. dairy-free margarine
1/4 c. crushed gluten-free cereal
6 oz. dairy-free chocolate
3 fluid oz. coconut milk, full fat
Prepare your favorite gluten-free cookie mix or recipe according to directions. Any cookie that goes well with peanut butter and chocolate and is appropriate for a bar should work. He used Betty Crocker chocolate chip cookie mix. You can use dairy-free margarine. Spread in a 9 x 13 in. pan (lightly grease bottom). Ours was just a thin layer of dough, just the thickness of the chips. Bake for about 15 minutes at 350 degrees F or until lightly browned and a little soft in the middle yet (it will depend upon the thickness and type of your cookie). Don't over bake or cookie will be dry. Let cool.
Mix peanut butter, sugar, margarine and cereal. Spread over cooled cookie. Increase ingredients proportionately if you prefer a thicker layer.
Blend coconut milk before using if it has separated. Melt chocolate and coconut milk together in the microwave at 50 % power, stirring every 30 seconds. Cool to room temperature. Stir well and pour evenly over peanut butter. Sprinkle with nuts, if preferred. Let set and cut into squares. Store in refrigerator for 1 - 2 days or freeze.
The topping is like a peanut butter cup, so it's like eating candy. It's a great one to take to a pot luck where you'll be "sharing" with a lot of other people. Enjoy!