I was asked by a friend of mine to make several desserts for a party she was having. The catch was that she asked me to make one of the desserts gluten free. I also needed to make the desserts portable and easy to eat since it would be an outdoor/casual event. I have to admit that I’m not at all familiar with gluten free recipes so I was stumped. However, I found this delicious looking recipe on Iowa Girl Eats and knew it was the one to try.

The bars came together easily and the flavor was good. I was skeptical of the gluten free “Oreos” and they really weren’t bad. I found them in the baking aisle at Walmart too, so that was great. The crushed Oreos and the extra chocolate on the top made them look a bit better – but they still weren’t the most attractive dessert ever. Once they were all cut up and on the cute platter – all was good. The dessert were a huge success and I would make this recipe again for a quick and easy dessert. It also made a ton which is nice when attending a party or potluck. Another bonus was that these are no bake bars, which made them even easier.

I also made lime squares and oatmeal raisin cookies with white chocolate chips and macadamia nuts, which are quickly becoming one of our most favorite cookies!

Cookies & Cream Chex Bars

Ingredients
1/4 cup butter
10oz bag mini marshmallows
12.1 ounce box Vanilla Chex
20 Oreos or a gluten-free version, divided
1/2 cup semisweet chocolate chips

Instructions
Spray a 9×13″ baking dish with nonstick spray then set aside.

Roughly chop 16 Oreos then add to a very large bowl with the Chex and set aside. Chop remaining 4 Oreos a little more fine then set aside.

Add butter to a microwave-safe bowl then microwave for 30 seconds or until melted. Add marshmallows then stir to coat and microwave for 1 minute and 20 seconds. Stir until smooth then immediately pour over Chex mixture and mix until evenly coated. Scoop into prepared baking dish then press into an even layer, I used a piece of wax paper with a bit of nonstick spray on it to press the mixture evenly into the pan.

Melt the semisweet chocolate chips in a microwave safe bowl for approximately 2 minutes. Stirring every 30 seconds – don’t over heat it. You just want it melted enough to drizzle over the top of the bars. Drizzle the melted chocolate and then sprinkle the crushed Oreos and lightly press so they stick. Allow the bars to cool completely before cutting into squares. I was able to cut into about 4 dozen squares.

Cindy

I was asked by a friend of mine to make several desserts for a party she was having. The catch was that she asked me to make one of the desserts gluten free. I also needed to make the desserts portable and easy to eat since it would be an outdoor/casual event. I have to admit that I’m not at all familiar with gluten free recipes so I was stumped. However, I found this delicious looking recipe on Iowa Girl Eats and knew it was the one to try.

The bars came together easily and the flavor was good. I was skeptical of the gluten free “Oreos” and they really weren’t bad. I found them in the baking aisle at Walmart too, so that was great. The crushed Oreos and the extra chocolate on the top made them look a bit better – but they still weren’t the most attractive dessert ever. Once they were all cut up and on the cute platter – all was good. The dessert were a huge success and I would make this recipe again for a quick and easy dessert. It also made a ton which is nice when attending a party or potluck. Another bonus was that these are no bake bars, which made them even easier.

I also made lime squares and oatmeal raisin cookies with white chocolate chips and macadamia nuts, which are quickly becoming one of our most favorite cookies!

Cookies & Cream Chex Bars

Ingredients
1/4 cup butter
10oz bag mini marshmallows
12.1 ounce box Vanilla Chex
20 Oreos or a gluten-free version, divided
1/2 cup semisweet chocolate chips

Instructions
Spray a 9×13″ baking dish with nonstick spray then set aside.

Roughly chop 16 Oreos then add to a very large bowl with the Chex and set aside. Chop remaining 4 Oreos a little more fine then set aside.

Add butter to a microwave-safe bowl then microwave for 30 seconds or until melted. Add marshmallows then stir to coat and microwave for 1 minute and 20 seconds. Stir until smooth then immediately pour over Chex mixture and mix until evenly coated. Scoop into prepared baking dish then press into an even layer, I used a piece of wax paper with a bit of nonstick spray on it to press the mixture evenly into the pan.

Melt the semisweet chocolate chips in a microwave safe bowl for approximately 2 minutes. Stirring every 30 seconds – don’t over heat it. You just want it melted enough to drizzle over the top of the bars. Drizzle the melted chocolate and then sprinkle the crushed Oreos and lightly press so they stick. Allow the bars to cool completely before cutting into squares. I was able to cut into about 4 dozen squares.

Cindy