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Wednesday

Nut Butter Bars


Ingredients
1 cup ghee, melted (or butter or margarine -- even dairy free versions)

2 cups graham cracker crumbs (I use Azure Chocolat's gluten free grahams) -- but any plain gluten free cookie would be just fine!

2 cups confectioners' sugar (granulated sugar in a coffee grinder will make confectioners' sugar)

1 cup nut butter (any nut or seed butter will do -- even make your own!)

2 cups chocolate chips


Directions
Mix together the butter, graham cracker crumbs, confectioners' sugar, and nut butter until well blended.

Press evenly into the bottom of an ungreased 9x13 inch pan -- or into cupcake pan with or without liners.

Melt the chocolate chips with the peanut butter, stirring occasionally until smooth.

Spread over the prepared crust.

Refrigerate for at least one hour before cutting.




Images are for illustration only.
Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

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