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I found these in an old chocolate recipe book I had while I was looking for recipes to make for Christmas--they caught my attention because they are gluten-free friendly (requiring little or no adaptation)--but they are all quite easy (only one even needs to be baked):

Chocolate Scotcheroos

1 c. light corn syrup
1 c. sugar
1 c. peanut butter
6 c. rice krispies cereal (GF to make it gluten-free)
1 6-oz. pkg (1 c.) chocolate chips
1 6-oz. pkg (1 c.) butterscotch chips

Cook corn syrup and sugar in large pot over medium heat, stirring frequently until mixture begins to boil.

Remove from heat. Stir in peanut butter. Add rice krispies, stirring until well-coated.

Press into a sprayed 13x9 pan.

Melt chocolate and butterscotch chips in small saucepan over low heat, stirring constantly.

Spread evenly over cereal mixture.
Let stand until firm
Cut into 24 bars when cool.

Chocolate Peanut Butter Bars

2 c. peanut butter
1 c. sugar
2 eggs
1 8 oz pkg semi-sweet chocolate squares
1 c. chopped peanuts

In bowl, beat peanut butter, sugar, and eggs until light and fluffy. Reserve 1 c. mixture

Melt 4 squares chocolate and add to peanut butter mixture in bowl.

Press into 13 x 9 pan.

Top with reserved peanut butter mixture.

Melt remaining 4 squares of chocolate and spread evenly on surface.

Sprinkle with chopped peanuts.
Cool until chocolate is set.
Cut into 24 bars.

No Fuss Bar Cookies


2 c. graham cracker crumbs (I use Kinnikinnick gluten-free graham-style crumbs)
1 c. chocolate chips
1 c. coconut
3/4 c. chopped walnuts or pecans
1 14-oz can sweetened condensed milk

Spread in 13x9 pan
Bake at 350 degrees 15-18 minutes or until edges are golden brown
Cool completely.
Cut into 20 bars.

(book says this can be stored, tightly covered, at room temperature).
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