Ultimate Peanut Butter Cup and Caramel Cookie Bar
This one is a hit. Seriously…My husband raved about them, and I am sure you will as well! Although not paleo, I have taken the original recipe from Hugs and Cookies and adapted it to make it gluten-free! Plus I switched out the Recess Peanut Butter Cups for a healthier version of the same thing. These bars will impress your “taste testers” and will “Wow” the socks off of any guests. 🙂 Enjoy this excellent recipe. 🙂
2 ½ cups Pamela’s Gluten-Free Artisan Flour
2 teaspoons non-aluminum baking powder
½ teaspoon salt
2/3 cup melted butter
1 cup sugar (I buy a great organic one at Trader Joe’s!)
1 cup light brown sugar (I also buy mine at Trader Joe’s.)
3 cage-free eggs
1 teaspoon vanilla
11 ounces caramel sauce (I love that this brand does not contain any carrageenan **Please note that the label on this product does say “gluten-free” but that it was made in the same facility that processes soy and wheat.
Preheat oven to 350, and grease a 9×13 pan with butter or coconut oil. Beat the sugars and butter until mixed well. Add the vanilla. Beat in eggs one at a time, making sure to beat well after each egg addition. Mix in peanut butter until smooth. Add the flour, baking powder and salt and stir gently with a spatula until combine. Add the Enjoy Life chips and stir gently. Press half cookie dough into pan and top with peanut butter cups.
If needed, warm the caramel sauce on low in a saucepan or double boiler until it will pour fairly easily. You do not want to burn your caramel! 🙂 Pour caramel over peanut butter cups. Drop remaining dough over the top of your bars and spread gently with your hands. It worked well for me to drop the dough in various spots over the top as to make the spreading easier.
Bake for about 30-35 minutes or until a tooth pick inserted in the center comes out clean. Cool completely and chill. Cut into bars, and enjoy! 🙂
See more at: http://hugsandcookiesxoxo.com/2014/05/reeses-caramel-stuffed-cookie-bars.html#sthash.o5S6Uozg.dpuf
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