Peanut butter is my latest addiction and these bars are my newest obsession. I've been craving peanut butter so much lately. I always think that when I crave a specific food, it means my body is actually craving a nutrient that food provides. According to my good friend who is very knowledgeable on nutrition, peanut butter contains vitamin E, CoQ10, resveratrol, healthy fats and protein. All things I could use more of. Or maybe I just love the taste of peanut butter. I must if I've been eating it by the spoonful!
What's better than peanut butter? Peanut butter and chocolate! One of my favorite recipes are these Peanut Butter Bars from allrecipes.com. They are so good and so easy to make, I was determined to make a gluten-free, low-fructose version. The biggest obstacle was the crushed graham crackers. I have made my own gluten-free graham crackers (not low-fructose, by the way), but who wants to bake up something only to crush it up and add it to another recipe? So much work, ugh....Store-bought gluten-free graham crackers have too much fructose. So I decided to use my favorite table crackers (by Glutino or EnerG). They are salty, not sweet, but I actually really like the combination of the salty crackers and sweet chocolate.
These bars would be fructose-free if it weren't for the thin layer of semi-sweet chocolate on top. I can usually tolerate a small amount of dark chocolate. In fact, I eat dark chocolate every day. I try to not get too crazy with the chocolate consumption, but these bars are crazy-good!
Low-Fructose Chocolate Peanut Butter Bars
makes 16 bars
1/2 cup (1 stick) butter
1/2 cup creamy (no-sugar-added) peanut butter*
1 cup powdered dextrose*
1 cup crushed gluten-free table crackers (about 8)*
3/4 cup semisweet chocolate chips
2 tablespoons creamy peanut butter
* See my Low-Fructose Food Products page for my favorite brands of these ingredients. Also, if you don't need these to be low-fructose, you can use confectioners' sugar instead of dextrose.
- Line a 8" x 8" square baking pan with aluminum foil and lightly grease.
- In a large saucepan, melt the butter over low heat. Stir in the 1/2 cup peanut butter, dextrose and crushed crackers. Spread evenly in the prepared pan.
- In a small saucepan, melt the chocolate chips and peanut butter together over low heat. Stir until smooth. Spread over top the peanut butter mixture.
- Refrigerate until set (about 2 hours). Lift out of pan using the aluminum foil and cut into bars. Store in the refrigerator.