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; 36 servings Butter, gluten-free vanilla and egg called for on cookie mix box; 397 grams bag caramels, unwrapped; 1 box Betty 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 Dash salt; 1 teaspoons gluten-free vanilla; 1 Tbsp water; 2 Tbsps water

Gluten-Free Peanut Butter Cookie Candy Bars requires about 2 hours and 35 minutes from start to finish. One portion of this dish contains approximately 3g of protein, 12g of fat, and a total of 231 calories. This recipe serves 36. This recipe covers 3% of your daily requirements of vitamins and minerals. A mixture of water, vanilla, dry-roasted peanuts, and a handful of other ingredients are all it takes to make this recipe so delicious. com.

Instructions

Heat oven to 350F. 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 36servings

Butter, gluten-free vanilla and egg called for on cookie mix box 397grams

bag caramels, unwrapped 1box

Betty 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 1Dash

salt 1teaspoons

gluten-free vanilla 1Tbsp

water 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 Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.