These are pretty ridiculous. Simple ingredients, easy to follow, you can even get artsy with the white and milk chocolate drizzle on top. Think of an edible Jackson Pollock painting.
By Beth Dunham
I dressed up my favorite peanut butter cookie recipe with some chocolate and cream and created a masterpiece. 
Swirls of dark, milk, and white chocolate cover a canvas of chocolate ganache layered on top of a simple gluten-free cookie base. My chocolate homage to Jackson Pollock. Cutting this masterpiece into squares just felt wrong, so I opted for trapezoids instead.
This is a ridiculously easy recipe, what’s below is all you’ll need.
Print
Ridiculous Gluten-Free Chocolate Peanut Butter Squares
- Total Time: 2 hours 35 minutes
- Yield: 16 trapezoids or squares 1x
Description
These gluten-free chocolate peanut butter squares feature a crunchy cookie base topped with rich chocolate ganache and an artistic drizzle of dark, milk, and white chocolate.
Ingredients
- 1 cup crunchy peanut butter
- 1/2 cup brown sugar
- 1 large egg
- 1/2 cup whipping cream
- 200 grams milk chocolate, for the ganache
- 30 grams dark chocolate, for drizzle
- 30 grams milk chocolate, for drizzle
- 30 grams white chocolate, for drizzle
Instructions
- Preheat the oven to 325°F (163°C).
- In a mixing bowl, stir together the crunchy peanut butter, brown sugar, and egg until thoroughly combined.
- Press the peanut butter mixture evenly into the bottom of a greased 9-inch baking pan.
- Bake in the preheated oven for 15-20 minutes, or until the edges are lightly golden. Remove from oven and let cool completely.
- In a small saucepan, heat the whipping cream over medium heat until it just begins to simmer. Remove from heat and add the 200 grams of milk chocolate. Let sit for a minute, then stir until smooth and glossy.
- Pour the chocolate ganache over the cooled cookie base, spreading it evenly with a spatula.
- Melt the dark, milk, and white chocolate separately in microwave-safe bowls or over a double boiler.
- Drizzle the melted chocolates over the ganache layer in an abstract pattern, using a spoon or a piping bag to create swirls and lines.
- Refrigerate the dessert until the ganache is set, about 2 hours.
- Once set, cut into trapezoid shapes or squares for serving.
Notes
For a smoother texture, you can use creamy peanut butter instead of crunchy. Store the squares in an airtight container in the refrigerator for up to a week. Feel free to get creative with the chocolate drizzle for a unique design each time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 15
- Sodium: 150
- Fat: 18
- Carbohydrates: 20
- Fiber: 2
- Protein: 5
- Cholesterol: 20
Frequently Asked Questions
What type of chocolate should I use for the drizzle?
You can use a mix of dark, milk, and white chocolate for the drizzle to create a visually appealing effect, but feel free to stick to your favorite type.
How can I ensure my gluten-free cookie base holds up under the ganache?
Make sure to measure your gluten-free flour accurately and avoid overmixing the dough, as this can help maintain a sturdy base for the ganache.
Is there a specific way to cut the squares into trapezoids?
To cut them into trapezoids, you can start by cutting a rectangular square and then slice diagonally from one corner to the opposite side, creating a unique shape.
Ooohh… YES PLEASE! This looks amazing!
This looks fantastic and sounds so easy to make. Will be on my list for the weekend.