Sure, Fall is associated with cinnamon and pumpkin and harvests of fresh vegetables but for some reason, around our house, it’s also associated with chocolate and peanut butter. Oh and caramel, lots and lots of caramel! Must be some kind of throwback to halloweens gone by with their sacks full of mini chocolate bars, caramel apples, and peanut butter cups. Whatever the reason, sometime around mid-October, in between the roasted parsnips, pumpkin pies, and cinnamon lattes, I always find myself craving candy bars – peanut butter cups, Oh Henry’s, M & M’s. And, of course, those gluten filled bundles of caramel coated joy: Cadbury’s Wunderbars. Now, while Geoff can’t eat gluten, I can and I admit to sneaking in the odd Wunderbar when I’m out and about shopping or otherwise Geoff-less. But I know they used to be one of his favorites too, so this year I decided to put my hand to making a copy cat gluten free Wunder bar. It took a few tries, but I think I was pretty successful. These are a bit softer than the original, but they taste very close to – if not better than – the real thing. If you’ve been missing those Viking treats, this is the recipe for you. And if you’ve never had a wunderbar, you are in for a taste treat!
Scroll down for the recipe.
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I know, I know. These look more like a Peanut Butter Cup than a Kit Kat Bar but without a proper chocolate mold this was what we came up with! These gluten free Kit Kat “Bars” taste like the real thing. The secret is getting the chocolate to filling ratio just right! And they aren’t that difficult to make. No oven required – just a blender and a microwave. We posted this recipe last Christmas but thought we’d post it again for the upcoming Halloween Season. These would be great treats for your ghosts and goblins at any gf halloween parties!
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Perfect for a spring party, these bite-sized white chocolate truffles are melt-in-your-mouth creamy and oh-so-lemony. And all you need to make them is a microwave and a fridge! Here they are rolled in tinted coconut but they could also be rolled in sprinkles, or cocoa, or icing sugar. (Scroll down for the recipe!)
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If you like black licorice and caramel, you’ll love these. The initial bite reveals the sharp taste of anise that soon mellows to a sweet caramel with just the faintest hint of coconut. Uhmmm, please excuse me while I go grab another one….These will be fine if stored on the counter for a day or two, but after that should be kept in the fridge. Bring to room temperature before serving. Continue reading →
Been missing Ferrero Rocher since you went gluten free? Well Geoff has. It used to be one of his holiday favorites, so this year we decided to try to make some that were gluten free. The results were incredible – although perhaps not as pretty as those little gold and silver foil-wrapped balls of chocolate! We did, however, feed them to some unsuspecting gluten eaters who all said they liked these even better than the original. In fact, they ordered requested we make more! If you like nutella and chocolate then this is the recipe for you!
I wish I could photograph the crunch and the sweet toffee goodness of this almond roca – not to mention the buttery caramel scent of my kitchen at the moment! This candy is easy to make – it takes about an hour – and tastes like the real thing. You can add chocolate if you want, but we like it just like this!
~scroll down for the recipe~
This recipe came from a friend of ours from Vancouver B.C.. Thanks Carol!
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Great for parties, game nights, family movie nights, or even as a gift, these nuts ‘n bolts are a spicy, salty, and extra crunchy treat. Your GLUTEN-EATING friends will LOVE THEM and your GLUTEN-FREE friends will LOVE YOU for making them! The recipe makes a big batch so you may want to half it. However, they do last for up to three weeks in the cupboard and can be kept even longer in the freezer.