I was on the hunt for something sweet to bake one evening, and found these. Simple, sweet, and GLUTEN FREE! Yeah! It really is a take on the flourless peanut butter cookie, making it more like a brownie bar. VERY delicious, my whole family enjoyed it. Great for anyone, not just those with a gluten intolerance. 🙂
2 cups peanut butter (I used smooth)
1 cup white sugar
1 cup brown sugar
2 tsp vanilla
2 Tbsp white corn syrup
1 tsp baking powder
12 oz. milk chocolate
1. In a mixing bowl, with mixer set on medium mix peanut butter, sugar, eggs and vanilla. While beating add in the white corn syrup. Beat very well.
2. Pour into a greased 13 X 9″ pan.
3. Bake at 350 degrees F for 30 minutes – oven’s can vary, so I check after 30 minutes, then check every 5 minutes until “done” to your liking.
4. IMMEDIATELY AFTER taking the pan out of the oven, sprinkle the chips on top. Cover lightly with foil or something to hold the heat in a little. After about 5 minutes, the chips should be melted enough that you can spread like frosting.