Gluten-Free Brownie Bars
Gluten-Free Brownie Bars with a fudgy brownie base, vanilla frosting, peanuts, and a chocolate-peanut butter cereal topping. An easy, decadent dessert.
Ingredients
- 1 box 16 oz Betty Crocker Gluten Free Chocolate Brownie Mix
- Butter and eggs called for on the brownie mix box
- 1 cup Betty Crocker Rich & Creamy Vanilla Frosting
- ½ cup salted peanuts coarsely chopped
- 1 cup 6 oz semisweet chocolate chips
- ½ cup creamy peanut butter
- 1 ½ cups Rice Chex cereal
Instructions
- Heat the oven to 350°F. Make and bake the brownies as directed on the box, using the butter and eggs it calls for. Line the pan with foil and grease the foil on the bottom only for easier removal. Cool completely, about 1 hour.
- Spread the vanilla frosting over the cooled brownies. Sprinkle with the chopped peanuts. Refrigerate.
- In a medium microwave-safe bowl, microwave the chocolate chips and peanut butter uncovered on High for 1 to 2 minutes, stirring once, until melted.
- Stir the rice cereal into the melted chocolate mixture, then spread over the frosted brownies.
- Cool completely before cutting, about 1 hour. Cut into 4 rows by 4 rows. Store tightly covered at room temperature.
Notes
Gluten-free check: Always read labels to make sure each ingredient (frosting, chocolate chips, peanut butter, and cereal) is gluten-free, since products and ingredient sources can change.
Foil sling: Lining and greasing the foil makes it easy to lift out the whole batch for clean cutting.
Variations: Swap the peanuts for pecans, almonds, or pretzels, or use chocolate frosting. You can also use homemade gluten-free brownies in place of the boxed mix.
Storage: Store tightly covered at room temperature. The crunchy topping is best at room temperature.