Gluten Free* Monkey Bars

October 19, 2015 Robin Hood® Baking

Monkey-Bars

When you combine banana flavour and chocolate chips, your little monkeys will be swinging around the counter just waiting to help make these deliciously simple gluten free* bars.

30 bars

— Bars
1 pkg (396 g) Robin Hood® Gluten Free Banana Flavoured Quick Bread Mix
¾ cup (175 mL) water
½ cup (125 mL) Crisco® Canola or Vegetable Oil
1 egg
1 cup (250 mL) semi-sweet chocolate chips
— Topping
1 cup (250 mL) semi-sweet chocolate chips, melted
— Tools
baking sheet, parchment paper, large mixing bowl, wood spoon or hand held whisk, liquid measuring cup, dry measuring cup, small saucepan, heat proof bowl, wire cooling rack

Preheat oven to 350°F (180°C). Grease a 10” x 15” x 1” (25 cm x 38 cm x 2.5 cm) baking sheet and line with parchment paper, overlapping 2 sides for easy removal.

Combine Gluten Free Banana Flavoured Quick Bread Mix, water, oil and egg in a mixing bowl. Stir until batter is combined. Add in chocolate chips. Spread batter into prepared pan.

Bake in preheated oven, 18 to 20 minutes or until a toothpick inserted in centre comes out clean. Cool on wire cooling rack.

Cut into 1 ½ ” x 3” (4 cm x 8 cm) bars. Drizzle with melted chocolate.
— Tips
Let the kids add the chocolate chips to the batter and stir. They are going to insist on helping when you tell them you’re making gluten free monkey bars. The best part is the chocolate drizzle! Get your little ones to make fun shapes and squiggles all over the bars.
— Bake Sale Tip
Make the Monkey Bars a couple of weeks ahead and freeze them in an airtight container. Defrost them the morning of your bake sale.

*Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.

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