Gluten-Free Caramelicious Peanut Butter Bars - Gluten-Free, Diabetic Recipe! Ingredients: Cookie Base: 1 package Immaculate Baking Co. Gluten Free refrigerated peanut butter cookies Filling: 1 bag (11 oz) caramels, unwrapped 2 tablespoons water 3/4 cup peanuts or cashews, coarsely chopped Topping: 1 & 1/2 cups semisweet chocolate chips Coarse sea salt, if desired Directions: Heat oven to 350°F. Spray bottom and sides of 9-inch square pan with cooking spray. Press cookie dough in bottom of pan. Bake 15 to 17 minutes or until golden brown. Meanwhile, in 1-quart saucepan, heat caramels and water over medium-low heat, stirring constantly, until caramels are melted and mixture is smooth. Remove from heat. Reserve 1/4 cup to drizzle on bars; set aside. Stir peanuts into remaining caramel in pan. Spoon mixture evenly over crust; spread carefully. In small microwavable bowl, microwave chocolate chips uncovered on High about 2 minutes; stir to blend. Spread over cooled caramel mixture. Microwave reserved caramel mixture uncovered on Medium (50%) 10 seconds; stir until drizzling consistency. Drizzle over chocolate mixture. Sprinkle with sea salt. Cut into 4 rows by 4 rows.
Posted on: Sat, 15 Mar 2014 09:36:36 +0000
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