Brownies a'la Reese's, Peanuts and Krispies!

I got this recipe idea from Taste of Home and tweaked it to suit my gluten free diet. The original recipe used a brownie from the box and Betty Crocker, Pamela's and others have those readily available. I still prefer my brownies from scratch.

Can I just say...oh my!!! This is one that is definitely best served COLD!

Brownie base:
2 cubes of butter (1 cup)
1/3 cup cocoa
2 cups sugar
4 eggs
1-1/4 cup Pamela's Gluten Free Flour
1 tsp vanilla extract
14 Reese's Peanut Butter Cups, cut up
1/2 to 3/4 cup salted peanuts
Cream the butter, cocoa and sugar (I usually soften the butter just a bit in the microwave). Add eggs one at a time, beating slightly after each addition. Add flour. Mix until just moistened. If you over mix the GF flour it doesn't work as well. Pour into a 9x13 (or a little larger if you prefer a thinner brownie) and bake at 350 degrees for approximately 25 minutes. Open the oven door and sprinkle the cut up Reese's and peanuts on top of the brownies and continue baking for 5 or 6 more minutes. Cool completely.

Topping
While this is cooling, melt together:
2 cups semi-sweet chocolate chips
1-1/4 cup creamy peanut butter
1 T butter

Add: 1-1/2 cups of crisp rice cereal (I used EnviroKidz Organic Koala Crisp Cereal, but you could use the new GF Rice Crispies too) to the chocolate/peanut butter cream. Pour over cooled brownies. Sprinkle coarse sea salt over the top. Place in the refrigerator for at least 2 hours. I found they were better if it was even longer. Cut them up and give them away before you eat too many!!!

Pina Colada Trifle

I got this recipe off of Pinterest, posted from Food.com. I tweaked it to suite my gluten free diet for our Easter celebration. IT WAS INCREDIBLE!!! No one even knew it was gluten free either! I also increased the amount of ingredients in the cream. That's the thing about a trifle, you can never have TOO much cream!

CREAM
1 pint heavy whipping cream
1/2 tsp rum extract
1 large jar (13 oz) Marshmallow Cream
1 large can (20 oz) crushed pineapple, drained, reserve liquid
4 large bananas
1 jar Maraschino Cherries
2 cups flaked coconut

Whip heavy cream until stiff. Add rum extract. Combine marshmallow cream and drained pineapple. Add 1-2 tablespoons of reserved pineapple liquid to marshmallow cream. Fold marshmallow mixture into whipped cream.

Bake 1/2 cup coconut in 350 degree oven in a pie tin, or something, until golden brown. You can stir it every few minutes.

BLONDE BROWNIE
2/3 C melter butter
2 C brown sugar
2 large eggs
2 C Pamela's Gluten Free Flour Mix
1 tsp baking soda
1 tsp salt
2 tsp Vanilla extract

Combine melted butter and brown sugar. Add eggs and vanilla extract, then mix until blended. Combine dry ingredients and mix into wet ingredients until just barely blended. Do NOT over mix. Bake in buttered 9x13-inch pan at 350 degrees for approximately 25-30 minutes. Cool completely. Slice into small squares.

LAYERING
Small amount of cream, then 1/3 of the brownies, then 1 sliced banana, about 8 maraschino cherries, then cream, 1/2 cup coconut--- 1/3 brownies, 1 sliced banana, cherries, cream, coconut---1/3 brownies, then remaining cream, 2 sliced bananas, remaining cherries and toasted coconut on top.

BETTER-THAN-SEX CHEX-MIX

I got this recipe off Pinterest.  It says the recipe is by TBSPSusan. It was SO GOOD I just had to share it! There are a lot of steps to it, but it's totally worth it.

8 cups Chocolate Chex cereal 
(I used the entire box, which by the way, was really hard to find! I may try it with Corn or Rice Chex next time, but it won't be nearly as decadent.)
Place in large bowl.

3/4 cup packed brown sugar
6 T butter
3 T light corn syrup
1/4 tsp baking soda
In a 2-cup microwaveable bowl, or measuring cup, combine brown sugar, butter and corn syrup. Microwave uncovered on high for 1 minute. Stir until melted and smooth. Microwave 1 more minute. Stir in baking soda until dissolved. Pour over chocolate chex. Stir until evenly coated. Microwave on high for 3 minutes in 1 minute intervals, stirring in between. Spread on large cookie sheet covered with wax paper. Cool approximately 10 minutes. Break into bite sized pieces.

1 cup Reese's Peanut Butter Cups (MINI size)
1 cup miniature marshmallows
Evenly sprinkle the mini PB cups and marshmallows over the cooled chex mixture. (I'm thinking you could even substitute any kind of GF candy or chopped candy bars or toffee bits in place of the PB Cups.)

1/2 cup caramel bits 
1 T heavy cream (I used Almond Milk)
(You can find the caramel bits in the baking aisle by the chocolate chips, sometimes, or use regular caramels chopped into small pieces.) Combine caramel bits and cream in small microwaveable bowl. Microwave on high about 1 minute or until chips can be stirred smooth. Drizzle caramel over chex mixture.

1/2 to 3/4 cup of MILK chocolate chips (you could also use dark if you want to be more healthy!)
1/2 to 3/4 cup of WHITE chocolate chips
1 tsp coarse sea salt
Separately melt the chips and drizzle over the chex mixture. While chocolate is still wet, sprinkle salt all over.  Refrigerate until set and then break apart in large chunks. Store in tightly covered container.

I actually took the crumbs, or leftovers, and ate them with a sliced banana and some chocolate almond milk. It was AWESOME!!!  Next time I make it I'll take a picture. It was eaten too fast this time!

Reese's Peanut Butter Cupcakes (gluten free style)

1 pkg Pamela's Gluten-Free Chocolate Cake Mix (21 oz)
2 T Cocoa
1/2 cup Peanut Butter
1-1/3  C water
1/3 C oil
3 eggs
1 tsp Vanilla Extract
1 pkg Reese's Miniatures

Place all ingredients, except for the Reese's, in a medium sized mixing bowl. Blend lightly until cake mix is just moistened. Preheat the oven to 350 degrees. Place cupcake papers in pan and place one unwrapped Reese's in each cup. Place enough cake batter in each cup till it's approximately 2/3 or 3/4 full. Bake 16 minutes or so. Allow to cool. Frost with chocolate/peanut butter frosting. Use a cake decorator bag if you want it to look fancy. Note: I tried the larger peanut butter cups and they're good, but the chocolate was almost burnt and a little crispy. The miniatures did work better.

Chocolate Peanut Butter Frosting
1/2 C butter
1/2 C shortening
4 C powdered sugar
1 tsp vanilla extract
8 T milk (I used chocolate almond milk - YUM)
3/4 C cocoa powder
1 cup peanut butter (creamy is best)

Combine and moisten with additional milk to desired consistency. (I ended up adding an extra cup of powdered sugar and more chocolate almond milk.)

This recipe made approximately 24 cupcakes.