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Date: | Wed, 25 Jun 1997 12:52:55 -0400 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
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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