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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peanut caramel bars
What you’ll need:
1/2 cup smooth peanut butter
1/2 cup icing sugar
1/2 cup whole Rice Chex
1 Tablespoon rice flour
1/4 teaspoon vanilla
salt to taste
100 grams or 3.5 ounces of milk chocolate (Dairymilk bars work well)
1 Tablespoon of cream
What you’ll do:
To make the filling, cream together the peanut butter, vanilla, salt, and icing sugar until smooth. Stir in the Rice Chex, crushing them while you stir. Work in the rice flour.
TIP: If you want a firmer centre, you can add more rice flour. To be a bit more decadent, add some chopped, toasted peanuts.
Divide the filling into four and shape into logs. Set on a parchment lined cookie sheet and refrigerate or freeze for at least 1 hour.
Now melt the caramels in a double boiler (stirring constantly) and stir in the cream. Remove from heat and let cool while you melt your chocolate in another double boiler.
TIP: If you want thinner chocolate add some oil 1 teaspoon at a time.
Okay, here’s the fun part. The best method I’ve found to assemble the bars is to:
- Remove logs from parchment
- Take a spoonful of chocolate and spread it out on the parchment to make a base for one bar. Repeat three times.
- Place logs on their beds of chocolate.
- Spoon a bit of caramel over each log.
- Pour the rest of the chocolate over the tops and spread with a silicone pastry brush or back of a spoon.
Return the bars to the fridge to set.
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photo credit: gfandme.com
Gluten free recipes from Red Deer, Alberta, Canada