Peanut Butter Tart Squares - Gluten Free

ukichix's Note:

Originally a Gluten Filled recipe in a magazine pull out. Adapted to be Celiac Friendly with no change in texture or flavour. Sure to be a regular recipe for your Christmas baking - I know it will be in our house! (double the recipe to fill a 9x13 pan)

• Total Time: 55 mins
• Prep Time: 10 mins
• Cook Time: 45 mins

Ingredients:

Serves: 10

Yield: 1.0 pan

• ¼ cup soft margarine
• ¼ cup smooth peanut butter
• 1⁄3; cup brown sugar , packed
• ¾ cup rice flour (regular white flour in original recipe)
• ¼ cup cornstarch
• ¼ teaspoon salt

topping

• ½ cup corn syrup
• 2 tablespoons cornstarch
• ¼ teaspoon baking powder
• 1 pinch salt
• 2 tablespoons softened butter (I used soft margarine)
• 2 eggs , beaten
• 1 teaspoon vanilla
• ½ cup chopped unsalted dry roasted peanuts
• ½ cup peanut butter chip
• ½ cup semi-sweet chocolate chips

Directions:

1. Beat butter, peanut butter, and sugar in a bowl until creamy.
2. Stir in flour, cornstarch and salt until well combined and crumbly.
3. Press evenly into bottom of a buttered 8" square baking dish. Bake 350F for 12-15 mins or until pale golden around edges; set aside.
4. topping: Mix together corn syrup, cornstarch, baking powder and salt until smooth.
5. Stir in butter, eggs, and vanilla until well blended.
6. Pour over crust. Sprinkle peanuts, and peanut butter and chocolate chips over top.
7. Bake for 20-25 minutes or until golden and just set in the centre.
8. Let cool completely un pan on rack.

Reviews

[Debbb]

I found this recipe in the 2009 Bakefest brochure, using all-purpose flour instead of the rice flour. I couldn't wait to try it!! It was pretty good but more peanut buttery than butter tart flavour. Nice & gooey, though, and well-received on my Christmas trays!