No-Bake Giant Gluten-Free Crunchy Peanut Butter Cup Recipe

Mother’s Day is next weekend and you might be looking for a wow dessert that you can make at the last minute. We’ve come up with the perfect no-bake recipe for any occasion that is sure to impress. That is why we are sharing our no-bake giant gluten-free crunchy peanut butter cup recipe.

This no-bake giant gluten-free crunchy peanut butter cup recipe is something kids would love to cut into, but it is also an impressive and delicious end to any meal.

Gluten-free baking can seem difficult, but this no-bake recipe is so easy that anyone, of any skill level, can execute this recipe.

The Gluten Free Rice Krispies add a crunchy twist to the classic peanut butter cup, which makes it more of a dessert and elevates the experience. However, you can skip them for a straightforward peanut butter cup experience.

If you want to decorate the top with gluten-free treats, or candy we have you covered with the ultimate gluten-free chocolate list and the ultimate gluten-free candy list.

If you are on the hunt for a gluten-free Mother’s Day gift, click here because we’ve put together a treasure trove of ideas.

No-Bake Giant Gluten-Free Crunchy Peanut Butter Cup Recipe

Tools:

• 10 Inch Fluted Tart pan with Removable Bottom
• Silicone brush

Ingredients:

For The Shell:

• 1 1/2 C gluten-free milk chocolate chips for the bottom layer
• 1/2 C gluten-free milk chocolate chips for top

For The Filling:

• 1 C Smooth Peanut Butter or Crunchy Peanut Butter (chunky works best as it gives more texture and flavour)
• 1 1/4 C icing sugar
• 3 Tbs salted butter or non-dairy butter alternative
• 2 C Gluten Free Rice Krispies
• ¼ C chopped peanuts (only add if you use smooth peanut butter)

Directions:

For The Shell:

• Wash and dry the tart pan- make sure it is completely dry.
• Place a round of parchment paper in the bottom of the pan, and secure the parchment with a swipe of butter underneath.
• Melt 1 1/2 cups of chocolate.

Pro Tip: I set up a metal bowl over a pot filled 1/3 of the way with water to create a double boiler. Continuously stir the chocolate to ensure it is completely melted.

Pro Tip: If you want to use the microwave to melt your chocolate, place the chocolate in a microwave-safe plastic bowl, and microwave for 30 seconds. Take the bowl out of the microwave, and stir. Continue to microwave in 10-20 second intervals, stirring well so that the chocolate melts, and does not scorch. Stirring is very important as the heat of the already melted chocolate will melt the unmelted chocolate. You don't want to scorch the chocolate.

• Using your silicon brush, cover the bottom, and sides of the tart tin with an even layer of milk chocolate.
• Once it is well-covered, place the pan in the fridge for 5 minutes.
• Remove from the fridge, and use the silicone brush to re-brush the chocolate from the bottom up to the sides. This is to ensure the slightly set chocolate is thick up the sides of the tin, and not just thick at the bottom.
• Place in the fridge for another 10-15 minutes while you make the filling.

For The Filling

• Mix together, peanut butter, icing sugar and unsalted butter in a large bowl.
• To the bowl, add the Rice Krispies and chop nuts, if using them.
• Blend well using a spoon or silicone spatula
• Remove the shell from the fridge, and in an even layer place the rice krispies mixture in the tart shell.

Pro Tip: To smooth the peanut butter Rice Krispy layer, slightly dampen your hand and use it to smooth, while pressing the mixture into the bottom of the shell.

• Place the tart back in the fridge for 10-15 minutes
• After the shell has been in the fridge for at least 10 minutes, start making the topping
• Melt 1/2 cup of chocolate for the top using either of the methods outlined above.
• Remove the cold tart from the fridge.
• Using your silicone brush, brush the chocolate into an even layer over top of the peanut butter.

Pro Tip: Be sure to concentrate on getting the chocolate near the walls of the tart pan to close the gap between the bottom and top layers.

• Place in the fridge for a minimum of 30 minutes. However, you can make this versatile recipe the day before.
• Remove from the tin and serve.

This is a fast no bake giant gluten-free crunchy peanut butter cup recipe that you can make any time of the year. It would be perfect for birthdays, anniversaries, potlucks, BBQs, and any other occasion. Not to mention it is soooo good that everyone will ask where you bought it and be thoroughly impressed that you made it. No need to tell them how easy it was.

Enjoy!

No-Bake Giant Gluten-Free Crunchy Peanut Butter Cup Recipe

Print Recipe/Tips

Nutrition facts: 200 calories 20 grams fat

Ingredients

For The Shell:

• 1 1/2 C gluten-free milk chocolate chips for the bottom layer
• 1/2 C gluten-free milk chocolate chips for top

For The Filling:

• 1 C Smooth Peanut Butter or Crunchy Peanut Butter (chunky works best as it gives more texture and flavour)
• 1 1/4 C icing sugar
• 3 Tbs salted butter or non-dairy butter alternative
• 2 C Gluten Free Rice Krispies
• ¼ C chopped peanuts (only add if you use smooth peanut butter)

INSTRUCTIONS/NOTES/TIPS

For The Shell:

• Wash and dry the tart pan- make sure it is completely dry.
• Place a round of parchment paper in the bottom of the pan, and secure the parchment with a swipe of butter underneath.
• Melt 1 1/2 cups of chocolate.
• Pro Tip: I set up a metal bowl over a pot filled 1/3 of the way with water to create a double boiler. Continuously stir the chocolate to ensure it is completely melted.
• Pro Tip: If you want to use the microwave to melt your chocolate, place the chocolate in a microwave-safe plastic bowl, and microwave for 30 seconds. Take the bowl out of the microwave, and stir. Continue to microwave in 10-20 second intervals, stirring well so that the chocolate melts, and does not scorch. Stirring is very important as the heat of the already melted chocolate will melt the unmelted chocolate. You don't want to scorch the chocolate.
• Using your silicon brush, cover the bottom, and sides of the tart tin with an even layer of milk chocolate.
• Once it is well-covered, place the pan in the fridge for 5 minutes.
• Remove from the fridge, and use the silicone brush to re-brush the chocolate from the bottom up to the sides. This is to ensure the slightly set chocolate is thick up the sides of the tin, and not just thick at the bottom.
• Place in the fridge for another 10-15 minutes while you make the filling.

For The Filling:

• Mix together, peanut butter, icing sugar and unsalted butter in a large bowl.
• To the bowl, add the Rice Krispies and chop nuts, if using them.
• Blend well using a spoon or silicone spatula
• Remove the shell from the fridge, and in an even layer place the rice krispies mixture in the tart shell.
• Pro Tip: To smooth the peanut butter Rice Krispy layer, slightly dampen your hand and use it to smooth, while pressing the mixture into the bottom of the shell.
• Place the tart back in the fridge for 10-15 minutes
• After the shell has been in the fridge for at least 10 minutes, start making the topping
• Melt 1/2 cup of chocolate for the top using either of the methods outlined above.
• Remove the cold tart from the fridge.
• Using your silicone brush, brush the chocolate into an even layer over top of the peanut butter.
• Pro Tip: Be sure to concentrate on getting the chocolate near the walls of the tart pan to close the gap between the bottom and top layers.
• Place in the fridge for a minimum of 30 minutes. However, you can make this versatile recipe the day before.
• Remove from the tin and serve.

NOTES/TIPS

Tools:

• 10 Inch Fluted Tart pan with Removable Bottom
• Silicone brush

Did You Try This Recipe or These Tips?

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