Dark Chocolate Peanut Butter Oatmeal Bars
I decimated a recipe and created a relatively low sugar, gluten free alternative!
I decimated a recipe and created a relatively low sugar, gluten free alternative!
- topping:
- 1/2 cup butter or coconut oil
- 1/2 cup brown sugar
- 3/4 cup peanut butter i use dark chocolate dreams by the peanut butter co.
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1/2 teaspoon xanthan gum
- 1 1/2 cups gluten free flour (i use bob's red mill gluten free pizza crust mix)
- 1 1/2 cups oatmeal
- 3/4 cup peanut butter crunchy or smooth
- 3 tbsp honey
- 1/3 cup evaporated milk
- 3 tbsp butter or coconut oil
- 1/2 cup dark chocolate chips
- 1/2 cup carob chips
- Carbohydrate 53.1861603333333 g
- Cholesterol 101.996666666667 mg
- Fat 36.7302409166667 g
- Fiber 4.73433885942764 g
- Protein 9.66613786111111 g
- Saturated Fat 21.34902325 g
- Serving Size 1 1 Serving (132g)
- Sodium 249.250702777778 mg
- Sugar 48.4518214739057 g
- Trans Fat 2.28688400277777 g
- Calories 564 calories
Step-by-step
- Preheat oven to 350 degrees.
- In a large mixing bowl, cream together butter, brown sugar and peanut butter. Add eggs and vanilla, mix well.
- In a medium bowl whisk together flour, baking soda and xanthan gum. Add flour mixture slowly, making sure it’s incorporated, but do not over mix. Stir in oatmeal by hand.
- Grease a 9 inch round pan or equivalent pan. Spread mixture in a pan, wet hands and press the mixture down evenly if desired. Bake at 350 degrees for 15 minutes until a toothpick inserted comes out clean.
- Remove from oven and immediately drop the peanut butter from the topping ingredient list by spoonfuls evenly around the top. Allow to melt and spread smooth with a spatula.
- Allow to cool thoroughly.
- In a small saucepan, bring honey, evaporated milk, and butter to a full boil for 45 seconds. Remove from the heat and add the carob and chocolate chips. Whisk until chocolate sauce is smooth. Pour evenly over bars and allow to set before cutting and serving.
Substituting coconut oil for butter alters the structural integrity of these bars, yielding a denser, less aerated crumb because solid dairy fats trap more air during the creaming stage than liquid plant oils. Professional baking requires careful attention to mechanics to prevent dry textures and scorched chocolate.
- Cream the butter, brown sugar, and initial peanut butter portion at moderate speed for precisely three minutes until the mixture turns pale and fluffy, which incorporates the necessary air for a tender crumb.
- Add the gluten-free flour mixture gradually and switch to a spatula for the final folding step; overworking the batter develops excess viscosity from the xanthan gum and creates tough baked goods.
- Drop the second measurement of peanut butter onto the hot pan immediately after pulling it from the 350-degree oven so residual heat softens the fats for easy spreading.
- Boil the honey, evaporated milk, and butter mixture for exactly 45 seconds to drive off excess moisture before adding the dark chocolate and carob chips; failing to reach a full boil prevents the glaze from setting properly upon cooling.
- Whisk the ganache off the heat until entirely emulsified, then pour it over the base only after the pan reaches room temperature to avoid cracking the surface.
Store finished portions in an airtight container at room temperature for up to three days or refrigerate them for extended firmness. Proper cooling intervals guarantee clean slices with distinct layers.
