This recipe for gluten-free peanut butter oatmeal fudge bars makes a huge pan of treats, which makes it perfect for bringing to potlucks and parties. I always come home with an empty pan! These gooey, fudgy bars are so good, no one will know they are gluten-free.
Have you ever had revel bars? That’s what these are, but I asked around and hardly anyone I knew had ever heard of revel bars, so I left it off the title. I remember having revel bars for the first time when I was a little girl. My best friend Alyson’s mom always made the best desserts, and I remember sampling a revel bar in their kitchen one day. A few years ago, I suddenly remembered them and started looking for recipes. I tried several and ended combining them and then adding my own spin of peanut butter in the filling to get these, which I think are pretty perfect!
You know I love the combination of chocolate and peanut butter together in desserts. It really is my favorite dessert combo. When I’m craving this combo, I either make peanut butter brownies, buckeye brownies, Reese’s brownies, swirl cookies, or these peanut butter oatmeal fudge bars.
These bars are really easy to make, using ingredients you probably already have in your well-stocked gluten-free pantry. For the oats, I have several brands that I’ve tried and love. I recommend Gluten Free Prairie Oatmeal (from Montana), or the Wyoming grown GF Harvest Gluten Free Old Fashioned Rolled Oats or GF Harvest Gluten Free Organic Rolled Oats both available from Amazon. As always, it is important to use a really good quality gluten-free all-purpose flour blend (not one that contains bean flours)! I’ve tested this recipe successfully with both Gluten Free Mama’s and gfJules and recommend either one.
You’ll drop the dough in little mounds over the peanut butter fudge layer. This is what the finished pan of gooey treats looks like after baking, before you cut them up:
Seriously, make these soon! Your family and friends will thank you!
Linking these up at the following round-ups, which are great places to find new recipes: gluten-free & DIY Tuesdays, gluten-free Wednesdays with gluten free easily and The Gluten-free Homemaker; and gluten free Fridays,
- 2 1/2 cups certified gluten-free rolled oats
- 2 1/2 cups good gluten-free all-purpose flour*
- 1 1/4 tsp. xanthan gum (omit if your flour already has xanthan added)
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup butter or non-dairy alternative
- 2 cups packed brown sugar
- 2 large eggs
- 2 tsp. vanilla
- 1 1/2 cups semi-sweet chocolate chips
- 1 (14 oz.) can sweetened condensed milk
- 1/2 cup creamy peanut butter (I use Jif Natural)
- 2 tsp. vanilla
- Preheat oven to 350°. You'll be using an ungreased 15x10" jelly roll pan.
- In a medium/large bowl, stir together gluten-free oats, gluten-free all-purpose flour, xanthan gum, baking soda, and salt.
- In the bowl of your electric mixer, cream together butter and brown sugar until fluffy. Beat in eggs and vanilla.
- With your mixer on low, add oats/flour mixture and mix until completely combined. Set aside.
- In a medium saucepan, combine the chocolate chips, condensed milk and peanut butter. Cook, stirring, over low-medium heat until chocolate and peanut butter have melted. Remove from heat and stir in vanilla.
- Pat 2/3 of the dough into an ungreased 15"x10" jelly roll pan. Tip: To make this easier, either wet your fingers before pressing down on the dough, or use Saran Wrap sprayed with a little cooking spray to press down on the dough.
- Spread chocolate/peanut butter mixture evenly over dough.
- Use a small cookie scoop or tablespoon to scoop small portions of dough scattered over the chocolate layer.
- Bake at 350° for 20-25 minutes. Chocolate layer will still look moist.
- Remove from oven and allow to cool completely on a wire rack.
- Cut into squares and serve!
- Store in an airtight container at room temp or in refrigerator. I also freeze remaining bars for lunchbox treats.
Brands I recommend are Gluten Free Mama and gfJules.
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