Grain Free Spice Cookies (Gluten Free/ Grain Free/ Paleo/ Dairy Free/ Refined Sugar Free)

The other evening we had friends over for dinner. I put goodies out for dessert and everyone especially loved my chocolate crunch bars. My friend told me about a bar that her mom would make with bran flakes and corn syrup on the bottom, then topped with melted chocolate and crunchie peanutbutter.
I started brain storming, and this is my version. You can make yours with peanut butter, but I used almond butter so that my grand daughter can eat them.

Almond Toffee Bites ( Gluten free/ Dairy Free)

2/3 c. butter or dairy free margarine for dairy free
2/3 c. palm sugar (or desired granulated sugar)
2 c. Chex rice cereal
1 c. dark chocolate(dairy free)
1 c. almond butter
1/4 c. almonds

Preheat oven to 350 degrees.
Line a 9″ by 13″ pan with parchment paper. Spread cereal evenly over bottom of pan.
Put margarine and palm sugar in a pot and cook it over medium low heat, stirring constantly. Let boil for about one minute. Pour mixture over cereal.

Bake for 10 minutes.

Melt chocolate and almond butter in a double boiler. I just use a metal bowl over a pot of water.

Pour melted mixture over baked crust. Chop almonds and spread over top. Chill.

I cut these into triangles but you can also cut them into squares.

Store them covered in the fridge for up to two weeks, or in the freezer.

These are So popular that I don’t even bring them out of the freezer that often. 🙂

They disappear very quickly!!

**Note: I had previously listed coconut oil in the ingredients because a follower on my former website said that it worked great. I tried it this morning after a new follower, said that her’s burnt with coconut oil. I tried with coconut oil and it did burn. So sorry for anyone who has tried it this way. I will no longer take other people’s word for things in my recipes. I will try it myself before revising anything. **

Shared On: Gluten Free Fridays, Wellness Weekend, Whole Foods Friday