Gluten Free Chocolate Peanut Butter Frozen Yogurt Dessert Bars Recipes

(GLUTEN FREE) MAGIC COOKIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch glass baking dish with parchment paper.
• Mix sugar and eggs together in a bowl until smooth; stir in peanut butter until well blended. Pour peanut butter mixture into the prepared baking dish.
• Bake in the preheated oven until cookie base is partly cooked, 8 minutes.
• Layer semisweet chocolate chips, dark chocolate chips, pecans, almonds, and coconut onto the cookie base. Slowly pour sweetened condensed milk evenly over the toppings.
• Bake in the preheated oven until coconut is slightly brown, about 30 minutes.
• Cool completely before removing cookie bars from pan. Peel away parchment paper and cut into small squares using a sharp knife.

CHOCOLATE-PEANUT BUTTER FROZEN YOGURT

Steps:

• In a large metal bowl with an electric mixer, beat together condensed milk, peanut butter, vanilla, and salt until smooth. With mixer on low, beat in yogurt, milk, and cocoa powder until smooth, scraping down sides of bowl as necessary. Freeze until firm but scoopable, about 4 hours, beating with an electric mixer every hour.

GLUTEN-FREE CHOCOLATE PEANUT BUTTER LAYER BARS

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie base and topping ingredients until soft dough forms. Make 6 cookies by dropping rounded teaspoonfuls of dough onto ungreased cookie sheet; flatten slightly.
• Press remaining dough in pan. Bake cookies and base 10 to 12 minutes or until edges are light golden brown. Cool 10 minutes. Reserve cookies for topping.
• In small microwavable bowl, microwave chocolate chips and 1/4 cup butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and stirred smooth. Spread evenly over bars. Refrigerate until firm, about 30 minutes.
• In medium bowl, beat cream cheese, 2/3 cup peanut butter, the powdered sugar and whipping cream with electric mixer on low speed until blended. Beat on high speed about 2 minutes or until light and fluffy. Spread over chocolate layer.
• Crush reserved cookies; sprinkle over cream cheese layer. Press in lightly. Refrigerate until set, at least 1 hour. For bars, cut into 8 rows by 4 rows. Store covered in refrigerator.