Peanut Butter Tart Squares - Gluten Free |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 2 |
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Originally a Gluten Filled recipe in a magazine pull out. Adapted to be Celiac Friendly with no change in texture or flavour. Sure to be a regular recipe for your Christmas baking - I know it will be in our house! (double the recipe to fill a 9x13 pan) Ingredients:
1/4 cup soft margarine |
1/4 cup smooth peanut butter |
1/3 cup brown sugar, packed |
3/4 cup rice flour (regular white flour in original recipe) |
1/4 cup cornstarch |
1/4 teaspoon salt |
1/2 cup corn syrup |
2 tablespoons cornstarch |
1/4 teaspoon baking powder |
1 pinch salt |
2 tablespoons softened butter (i used soft margarine) |
2 eggs, beaten |
1 teaspoon vanilla |
1/2 cup chopped unsalted dry roasted peanuts |
1/2 cup peanut butter chips |
1/2 cup semi-sweet chocolate chips |
Directions:
1. Beat butter, peanut butter, and sugar in a bowl until creamy.
2. Stir in flour, cornstarch and salt until well combined and crumbly.
3. Press evenly into bottom of a buttered 8 square baking dish. Bake 350F for 12-15 mins or until pale golden around edges; set aside.
4. topping: Mix together corn syrup, cornstarch, baking powder and salt until smooth.
5. Stir in butter, eggs, and vanilla until well blended.
6. Pour over crust. Sprinkle peanuts, and peanut butter and chocolate chips over top.
7. Bake for 20-25 minutes or until golden and just set in the centre.
8. Let cool completely un pan on rack.
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