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Peanut Butter Rocky Road Tart, Gluten Free

GF Canteen with a little help from Bravetart and the Brown Eyed Baker (see post for links)
  • minutes
  • Serves

INGREDIENTS

60 g

gluten-free salted pretzels or gluten-free Rice Chex, crushed in a food processor(about ¾ cup total- crushed)

1 tsp

salt (reduce to ½ teaspoon if using salted pretzels)

300 g

(about 1 cup) Bravetart (see post for link and recommended changes) Peanut Butter Nutella

85 g

or 3 oz. (about ⅓ cup) Skippy crunchy or smooth peanut butter (or mix it up)

150 g

(about 1.25 cups) powdered sugar

4 tbsp

unsalted butter, melted

1 tbsp

Kahlua

1 tbsp

Creme de Cacao

1

bag mini marshmallows (you'll probably use about 2-3 cups, loosely packed)

150 g

good quality milk chocolate, chopped (about 1 cup)

57 g

heavy cream, scalded (about ¼ cup)

1 tsp

unsalted butter, melted

1 cup

roasted, salted peanuts, chopped coarsely (by hand)