GLUTEN-FREE PEANUT BUTTER COOKIE CANDY BARS

Gluten-Free Peanut Butter Cookie Candy Bars image

Enjoy these delicious peanut butter cookie candy bars made using Betty Crocker® Gluten Free chocolate chip cookie mix that are perfect for a dessert.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h35m

Yield 36

Number Of Ingredients 13

Ingredients

1 box Betty Crocker™ Gluten Free chocolate chip cookie mix
Butter, pure vanilla extract and egg called for on cookie mix box
1/3 cup light corn syrup
3 tablespoons butter, softened
3 tablespoons peanut butter
1 tablespoon plus 1 1/2 teaspoons water
1 1/4 teaspoons pure vanilla extract
Dash salt
3 1/2 cups gluten-free powdered sugar
1 bag (14 oz) caramels, unwrapped
2 tablespoons water
1 1/2 cups gluten-free dry-roasted peanuts
1 bag (11.5 oz) milk chocolate chips (2 cups)

Steps:

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. Bake 18 to 20 minutes or until light golden brown. Cool about 30 minutes.
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.
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. Spread evenly over filling. Refrigerate about 15 minutes or until caramel layer is firm.
In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring once, until melted. 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.

Nutrition Facts : Calories 290, Carbohydrate 41 g, Cholesterol 15 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 180 mg, Sugar 31 g, TransFat 0 g