Gluten Free Chocolate and Peanut Butter Squares

I do like to try to mix things up occasionally. After all, what’s the worst that can happen?

We’ve had a few visitors over the past few weeks, the school holidays playing havoc with the normal routine (But then what is normal?) and it’s been a little chaotic!  Sometimes I’ve had time to bake, other times, sadly not. And in the hope of bettering myself I even baked some gluten free Caramel Shortcake for a job interview!! I was asked to talk about something I’m passionate about……. 😀

I think I’ve said it before, planning what to bake normally ends in epic failure! Make-it-up-as-I-go along mostly works out well and this was one of those occasions.

Pre-heat the oven to Gas 3 / 160c and line a small baking tray (20cm X 10cm) with greaseproof paper.

 

Gluten free Chocolate and Peanut Butter Squares

90g soft butter

80g soft peanut butter

160g soft brown sugar

3 eggs

1 tsp vanilla extract

120g gluten free self-raising flour

40g Cocoa (I used Food Thoughts)

40g ground almonds

1 tsp bicarb of soda

200g chocolate (I use Callebaut)

80g melted butter

1 Bag of Reece’s mini peanut butter cups

First of all scatter about half the bag of mini chocolate peanut butter cups on the base of the baking tin.

Then mix all the dry ingredients together and set aside.

Beat the butters with the  brown sugar until light and fluffy. Then beat in the eggs one at a time. I used a stand food mixer, so I also had to remember to scrap the sides occasionally. When beating in the eggs leave the to beat in well before adding the next. Ensure the mix is smooth and not curdled. Mix in the vanilla extract. Then alternate mixing in the sour cream and dry ingredients. Dry – cream – dry – cream – dry. Until all mixed in well. Pour over the scatter mini cups, smooth out to an even surface and bake in the preheated oven for about 25-30mins.

Leave to cool for about 30 minutes before removing from the pan, and making the topping.

Melt the chocolate – in a microwaveable bowl – in 30 second bursts. Or in a bowl over simmering water. Ensuring no water gets into the chocolate and the water isn’t touching the bottom of the bowl.

Once melted stir in the melted butter and pour over the chocolate cake. Spread evenly and then decorate with the remaining mini Reece’s chocolate  peanut butter cups.

Leave to cool and set at room temperature before cutting as it will cut easier. If you need it quick pop in the fridge. But beware……it’ll be harder to cut.

As with most gluten free fresh bakes,  it’ll only last a couple of days before it starts to dry out. The chances are though it won’t last that long😃😃

Enjoy 😀😀😀

 

Gluten Free Millionaires Shortbread-Easter Mash Up

Gluten Free Easter Millionaires Shortbread

An updated recipe to the one I wrote last year. And to be honest, I know its not yet Easter, but the Easter Eggs are in the supermarkets and I couldn’t keep this to myself until then, so here it is. It when down very well with colleagues and Noah alike. I had to share it sooner rather than later. Just when everyone is looking to Mothers Day! Oh…I’d better check what Noah’s Mum would like me to bake for that……

Gluten free Millionaires Shortbread Easter-Mash-Up

I used an 8″X11″ cake tin, lined with greaseproof

Pre heat the oven to Gas 2 – middle shelf for baking

Cream together 60g Caster Sugar and 120g soft butter. Then mix in 120g of Dove Farm Rice Flour, 75g Cornflour, plus 1/4 teaspoon of Xanthum Gum. Mix together to bring together to form a  dough.

Press this into the cake tin. Ensuring you get into the corners and level this off. I used the back of a spoon.

Bake this for approx. 25-30 mins. it should have a light brown tinge. Remove from the oven and leave to cool, before putting the next bit on.

For the caramel – dissolve 80g of dark brown sugar with 80g of butter, in a heavy based saucepan. This takes a couple of minutes, but you must ensure all the sugar is dissolved. Stir continuously so that the mix doesn’t burn or stick to the bottom of the pan. Then pour in one tin (397g) of Carnation Condensed milk and over a medium heat stir this until it begins to bubble and thicken. About 4 mins. Pour this over the cooled shortbread and again, leave to cool.

For the topping – melt in a bowl, set in a saucepan over simmering water (don’t let the bowl touch the water) 180g Belgian Milk Chocolate (I use Callebaut) pour then, over the cooled and now set caramel.

Then scatter over 4 Cadbury Crème Eggs cut in half, Cadburys Mini Eggs and some large Chocolate Buttons oh, and 2 small Cadburys Crunchies, just crushed in your hands.

Cool again – can be quicken if you leave the cake in the fridge. But if you leave to cool, covered, at room temperature it will be easier to cut. Once cooled you can cut into as many squares as you want and into any size.

Enjoy and let me know how you get on.