• Kristina @ spabettie

    posted on November 18, 2010 at 11:30 am

    these bars sound perfect… I may make these for a holiday event this weekend! thanks for sharing!

    [Reply]

  • Maggie

    posted on November 18, 2010 at 11:32 am

    AMY! These sound amazing! Can you please package me up a stack or two and send them my way :) I will try these for sure! I’ve missed your recipes!

    [Reply]

    Amy Reply:

    @Maggie, I’ve missed cooking for everyone. It’s tough having to hoard a gob of new recipes and not share them. I’m so glad to be able to give everyone something new…finally!!

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  • Erika

    posted on November 18, 2010 at 12:31 pm

    Ohhh…these look SO good! I’m a sucker for anything with peanut butter and chocolate. My daughter (3) and I were just searching your site looking for a treat to make her teacher as a little fall gift before the break (Miss. Claire is gluten free as well – I think she’ll love these!). Thank you!

    [Reply]

    Amy Reply:

    @Erika, Your daughter will love pressing the cornflakes into the bottom of the pan. :) I think Miss Claire will love them too.

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  • Janette

    posted on November 18, 2010 at 2:59 pm

    Looks good! Can I leave out the carob? I’m allergic to carob. Replace with more unsweetened chocolate?

    [Reply]

    Amy Reply:

    @Janette, No, do not replace this with unsweetened chocolate. It’ll be awful. I would use chocolate chips. I don’t know of any without sugar but if you can tolerate white sugar it would be great. Another option is sugar-free chocolate chips. I’ve never used them but I’ve had people tell me they work well. My last thought is 70% dark chocolate. It’s lower in sugar than other types and many people sensitive to sugar are able to use it.

    Hope that helps.
    Hugs!
    Amy

    [Reply]

  • abbie

    posted on November 18, 2010 at 4:24 pm

    I think I would eat the whole pan! These look fabulous.

    [Reply]

    Amy Reply:

    @abbie, I had the same thought so I told Joe that he’s taking them to work tomorrow. :)

    [Reply]

  • Alta

    posted on November 18, 2010 at 7:15 pm

    These look terribly addictive, Amy! I am a chocolate+peanut butter fiend! Yum. Thanks for linking this up to GF Holiday this week!

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  • Ellen @ I Am Gluten Free

    posted on November 19, 2010 at 7:24 pm

    Oh yes. These sound sensational. I am not eating peanut butter these days, but I bet I could easily substitute almond butter. Yum – can’t wait to try them!

    [Reply]

    Amy Reply:

    @Ellen @ I Am Gluten Free, So good to hear from you, Ellen!! I made them with almond butter, too, and the flavor is a little milder but still yummy.

    Hugs,
    Amy

    [Reply]

  • kp

    posted on November 19, 2010 at 8:39 pm

    Have you tried xylitol at all? There’s xylitol sweetened chocolate bars that can be chopped up. Curious your experience/thoughts on xylitol.

    [Reply]

    Amy Reply:

    @kp, I haven’t tried xylitol. What brand do you use? I haven’t looked into it extensively but it’s on my to-do list. :)

    Hugs,
    Amy

    [Reply]

    kp Reply:

    I use xylosweet (link below). It’s been great for me. Doesn’t have the different flavor that some don’t like about stevia. It’s the lowest on the glycemic index I think. Some things don’t brown the same when baking with it but the flavor is there. Have you heard about the controversy with agave now? I guess it’s just about whatever your body tolerates huh? There’s always some new study about something. :) I’m ultra sensitive to sweeteners, feel it in my blood instantly, but not with xylitol. There haven’t been any adverse studies about it(so far!) and it’s natural of course like stevia.

    Anyway, some day I hope to hear what you think of it!

    http://www.amazon.com/Xlear-lbs-2268-g-Xylosweet/dp/B000ORSIJ4/ref=pd_sbs_hpc_4

    [Reply]

  • Shirley @ gfe

    posted on November 20, 2010 at 10:58 pm

    Those look soooo good, Amy! Great gift recipe! :-)

    Loving our Gluten-Free Holiday event!

    Shirley

    [Reply]

  • anja

    posted on November 24, 2010 at 7:02 pm

    I really want give that n0 bake crunchie chocolate peanut butter bar. I love baking and cooking without sugar or gluten. I have been gluten free for a while but would like to cut out sugar because I feel I am addicted to it and it is not good for my body.
    I appreciate any help with recipes.
    Look forward to it, can’t wait

    Anja

    [Reply]

    Holly Ellerton Reply:

    @anja,
    There are several sugar free chocolate bars available that you could use instead of Carob. Lindt makes a 100%, 99%, and 90%. Also in my grocery store near the Goya products is a chocolate bar called Lukers which is meant for hot chocolate, but it comes without sugar as well as with sugar. Then you can add what ever sweetener to suit your taste.

    [Reply]

  • The Chocolate Priestess

    posted on December 1, 2010 at 4:34 pm

    Why the addition of carob? Why not just more chocolate?

    [Reply]

  • nobakecookietv

    posted on January 31, 2011 at 8:47 pm

    Just when I decided I wan’t going to make any more peanut butter cookie combinations, along comes this recipe! However, since what I really wanted to do this year was find some different recipes, I am going to try these out.
    Thanks! I also don’t like carob so will try your suggestions.

    [Reply]

  • jeani

    posted on March 14, 2011 at 1:41 pm

    I would love to try this, but I can’t have corn protein…Saw some rice flakes (gf) at whole foods I think I will need to pick up to give this a whirl…also what brand of unsweetened chocolate do you use? is it completely dairy free? I can find sweetened chocolate and choc chips that say df and gf, but can’t find unsweetened choc that states it on the package…any ideas anyone?

    [Reply]

    Amy Reply:

    @jeani, Unsweetened chocolate is 100% cocoa and contains no dairy at all. I use Ghiradelli. It’s a good balance between flavor and price.

    [Reply]

  • Christy

    posted on December 21, 2011 at 4:19 pm

    The no-bake recipe looks AWESOME! I can’t wait to try it.

    [Reply]

  • Lynda S

    posted on December 21, 2011 at 9:47 pm

    These look yummy. Bet they would be good for breakfast. ; )

    [Reply]

  • Beth

    posted on December 25, 2011 at 10:22 pm

    Do you have a caloric and nutritional breakdown on this per 1-1/2 by 1-1/2 serving?

    [Reply]

  • Barb

    posted on May 17, 2012 at 2:36 pm

    I just tried making these and the chocolate filling was a disaster. I could not get 7 oz of carob to melt with 1 oz baking chocolate and a little butter. It was extremely dry. Did I do something wrong, or is there a misprint in the recipe? They look delicious in your picture, but for me the chocolate layer does not look like the picture at all. any help is appreciated – I hate to waste 7 oz of carob powder.

    [Reply]

    kp Reply:

    Barb, Are you using carob chips or carob powder? Use carob chips.

    [Reply]

    Amy Reply:

    @Barb, Did you use carob chips or carob powder? I used carob chips. I will update the recipe so it’s more clear.

    [Reply]

  • Kelly

    posted on February 1, 2014 at 8:26 am

    Looks delicious! Any subs for the agave and carob?

    [Reply]

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