If you're a regular reader, you'll have figured out that I get most of my baking mojo from Mom. Magnify that by several powers of magnitude at Christmas. Mom makes insane numbers of cookies at Christmas. Remember the Schwann's ice cream tubs? She'd fill multiple tubs with cookies and candies when we went to visit my grandparents. Among the "core collection" (and we'll get to some of the others later) were her Chocodiles.
Mom made them at other times of the year, but I still associate them with Christmas. They're easy, they're tasty, and they store well. Now, Mom mentioned at one point that it was an old Pillsbury recipe that she had "tweaked." I did finally find the old recipe, and Mom's version is quite a bit different. So, here I give you the gluten-free version of Mom's Chocodiles (only loosely related to the vintage Pillsbury version).
1/2 c. creamy peanut butter + 1/3 c. peanut butter, divided
1 c. butter
2 c. brown sugar
2 c. GF AP Flour OR my Fancy Flour Blend OR
1/2 c. millet flour
1 c. white rice flour
1/4 c. + 2 Tbsp sweet rice flour
1/2 c. tapioca starch
2 Tbsp potato starch
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. xanthan gum
1 12oz. pkg semisweet chocolate chips
3 c. gluten-free Rice Krispies
In another bowl, sift together flour(s), baking powder, salt, and xanthan gum.
Near the end of the cooking time, place the chocolate chips and remaining 1/3 c. of peanut butter in a medium saucepan and place over medium-low heat. Measure out the Rice Krispies and set aside.
I'm a big fan of the sweet/salty combo - and these bars hit that spot delightfully. Make some for your holiday gifts, brew a nice pot of coffee.. and nobody will even notice that they're gluten-free.