Gluten-Free Peanut Butter Cookie Candy Bars

Name: Gluten-Free Peanut Butter Cookie Candy Bars
Prep time: 2 h 35 min
Cook time: 2 h 35 min
Total time: 2 h 35 min
Yield: 36
Cuisine: Global
Ingredients: 3 Tbsps butter, softened; 397 grams bag caramels, unwrapped; 1 box Betty Crocker® Gluten Free chocolate chip cookie mix; 79 milliliters light corn syrup; 355 milliliters dry-roasted peanuts; 326 grams bag milk chocolate chips (2 cups); 3 Tbsps peanut butter; 828 milliliters gluten-free powdered sugar; 1 teaspoons gluten-free vanilla; 2 Tbsps water

One portion of this dish contains roughly 3g of protein, 8g of fat, and

Instructions

Heat oven to 350°F. Make cookie dough as directed on box, using butter, vanilla and egg. In ungreased 13x9-inch pan, press dough evenly.

Ingredients you will need

Cookie Dough

Vanilla

Butter

Dough

Egg

Equipment you will use

Oven

Frying Pan

Bake 18 to 20 minutes or until light golden brown. Cool about 30 minutes.

Equipment you will use

Oven

In large bowl, beat all filling ingredients except powdered sugar with electric mixer on medium speed until creamy and smooth. Gradually beat in powdered sugar until well blended (filling will be thick). Press filling over cookie base.

Ingredients you will need

Powdered Sugar

Base

Equipment you will use

Hand Mixer

Bowl

In medium microwavable bowl, microwave caramels and 2 tablespoons water uncovered on High 2 to 4 minutes, stirring twice, until caramels are melted. Stir in peanuts.

Ingredients you will need

Caramel Candy

Peanuts

Water

Equipment you will use

Microwave

Bowl

Spread evenly over filling. Refrigerate about 15 minutes or until caramel layer is firm.

Ingredients you will need

Caramel

Spread

In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring once, until melted.

Ingredients you will need

Chocolate Chips

Equipment you will use

Microwave

Bowl

Spread evenly over caramel layer. Refrigerate about 1 hour or until chocolate is set. For bars, cut into 6 rows by 6 rows. Store covered at room temperature.

Ingredients you will need

Chocolate

Caramel

Spread

Equipment

Ingredients

Servings:

3Tbsps

butter, softened 397grams

bag caramels, unwrapped 1box

Betty Crocker® Gluten Free chocolate chip cookie mix 79milliliters

light corn syrup 355milliliters

dry-roasted peanuts 326grams

bag milk chocolate chips (2 cups)3Tbsps

peanut butter 828milliliters

gluten-free powdered sugar 1teaspoons

gluten-free vanilla 2Tbsps

water

Recommended wine: Cream Sherry, Madeira, Prosecco

Cookies works really well with Cream Sherry, Madeira, and Prosecco. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.