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GF Choco-Peanut Butter Bars

I think these are actually better than the original wheat-based version!
ps: they freeze well and travel well.  Mom always brought a pan of these
(family favorites) on camping trips.  lynn :)

* bake @ 375 degrees for 20 minutes in greased 13 x 9 inch pan.
Makes 32 bars.

MIX WET INGREDIENTS

-- 1/2 c. peanut butter
-- 1/2 c. sugar
-- 1/2 c. brown sugar
-- 2 eggs
-- 2 T. water

SOAK FLOUR FOR 10 MIN.
-- 1/2 c. shortening, melted
-- 1 c. rice flour
-- 1/4 c. tapioca starch

ADD TO FLOUR MIXTURE, THEN MIX WITH WET INGREDIENTS
-- 3/4 t. baking soda
-- 1/2 t. baking powder
-- 1/4 t. salt


Bake until toothpick in center comes out clean.  Remove from oven and
immediately sprinkle with 12 oz. chocolate chips (milk or semi-sweet).
Let chips melt by covering w/ a cookie sheet.  Spread the chocolate,
and sprinkle with 1/2 c. chopped salted peanuts.  Cool slightly before
cutting.  Store in fridge or freezer.

*  non-GF version. use only 1 egg. replace rice and tapioca with 1 1/4 c.
all-purpose flour.  no need to melt shortening or soak flour.  add unmelted
shortening with the 'wet' ingredients


-- [log in to unmask]  hollywood, florida
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"Ask and it will be given to you; seek, and you will find;
knock and it will be opened to you. "
                                        Matthew 7:7
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