GLUTEN-FREE PEANUT BUTTER CHOCOLATE CHIP BARS WITH CHOCOLATE FROSTING
Whip up delicious dessert bars using gluten free chocolate chip cookie mix.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of (8- or 9-inch) square pan.
- In medium bowl, stir together cookie mix, butter, peanut butter, vanilla and egg with spoon until soft dough forms (dough will be crumbly). Pat dough into pan. Bake 18 to 22 minutes or until edges are dry and golden brown. Run knife around inside edge of pan. Cool on wire rack about 1 hour.
- Spread frosting over bars. Cut into squares, 4 rows by 4 rows.
Nutrition Facts : Calories 280, Carbohydrate 40 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 25 g, TransFat 1 g
GLUTEN-FREE PEANUT BUTTER CHOCOLATE CHIP BARS
Provided by GlutenFreeBaking.com
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Grease 8x8x2-inch pan with nonstick cooking spray.
- In small bowl, whisk together brown rice flour, potato starch, baking powder, and salt. Set aside. In large bowl, cream together butter, peanut butter, and sugars until light and fluffy, about one minute. Add eggs, one at a time, and beat well between each addition. Stop mixer and scrape down bottom and sides of bowl. Turn mixer back on and continue to beat until mixture is light, fluffy, and almost white. Turn off mixer. Add dry ingredients, turn mixer to low and blend to combine. Add chocolate chips. Mix until just combined.
- Spread batter evenly into prepared pan. Bake until bars are puffy, golden brown, and a cake tester interested into the center of the bars comes out with a few moist crumbs, about 35 minutes. Place pan on wire rack to cool. When cooled, cut into 12 bars.
PEANUT BUTTER BARS WITH MILK CHOCOLATE FROSTING
Make and share this Peanut Butter Bars With Milk Chocolate Frosting recipe from Food.com.
Provided by shells75
Categories Bar Cookie
Time 55m
Yield 24 bars
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. In large mixer bowl, beat peanut butter and butter until smooth, about 1 minute. Add sugar, eggs and vanilla extract; beat until creamy. Blend in flour and salt. Stir in 1 cup milk chocolate chips. Spread into (ungreased) 13 x 9 inch baking pan.
- Bake 25-30 minutes or until edges begin to brown. Immediately sprinkle remaining milk chocolate chips over cookie layer. Let stand 5 minutes or until chocolate chips become shiny and soft. Spread chocolate evenly over top. Cool completely. Cut into bars.
GLUTEN-FREE CHOCOLATE PEANUT BUTTER LAYER BARS
Enjoy these delicious, creamy peanut butter bars made with gluten free chocolate chip cookie mix from Betty Crocker!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 32
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie base and topping ingredients until soft dough forms. Make 6 cookies by dropping rounded teaspoonfuls of dough onto ungreased cookie sheet; flatten slightly.
- Press remaining dough in pan. Bake cookies and base 10 to 12 minutes or until edges are light golden brown. Cool 10 minutes. Reserve cookies for topping.
- In small microwavable bowl, microwave chocolate chips and 1/4 cup butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and stirred smooth. Spread evenly over bars. Refrigerate until firm, about 30 minutes.
- In medium bowl, beat cream cheese, 2/3 cup peanut butter, the powdered sugar and whipping cream with electric mixer on low speed until blended. Beat on high speed about 2 minutes or until light and fluffy. Spread over chocolate layer.
- Crush reserved cookies; sprinkle over cream cheese layer. Press in lightly. Refrigerate until set, at least 1 hour. For bars, cut into 8 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 240, Carbohydrate 23 g, Cholesterol 25 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Bar, Sodium 130 mg, Sugar 15 g, TransFat 0 g
GLUTEN-FREE CRISPY CHOCOLATE PEANUT BUTTER BARS
Eating gluten free? Dairy free? No problem. These bars are both! Creamy peanut butter and oven toasted rice cereal combine for a gluten-free, dairy-free treat the whole family will love.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 24
Number Of Ingredients 7
Steps:
- Spray 9- or 8-inch square pan with cooking spray.
- In 3-quart saucepan, heat honey, sugar and coconut oil just to boiling over medium heat, stirring constantly. Remove from heat. Stir in peanut butter. Stir in cereal until evenly coated. Press firmly in pan (some cereal will break up).
- In medium microwavable bowl, microwave chocolate chips and peanut butter uncovered on High 1 minute; stir until smooth. Pour chocolate mixture evenly over bars; spread to evenly cover. Refrigerate about 30 minutes or until chocolate is set. Cut into 6 rows by 4 rows.
Nutrition Facts : Calories 110, Carbohydrate 14 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Bar, Sodium 80 mg, Sugar 9 g, TransFat 0 g
GLUTEN-FREE CARAMELICIOUS PEANUT BUTTER BARS
Layers of goodness with peanut butter cookies, caramel, peanuts and chocolate! A wonderful gluten-free treat!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 16
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 330, Carbohydrate 39 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 125 mg, Sugar 28 g, TransFat 0 g
(GLUTEN FREE) MAGIC COOKIE BARS
I did a combination of two recipes, peanut butter cookies with three ingredients and magic cookie bars. My brother-in-law loves magic cookie bars but is now gluten-free. I have been trying to come up with desserts for him so he doesn't feel left out. This is an amazing dessert and will stay fresh for days...if they last that long in your house! Perfect for Passover - no flour!
Provided by Jewels
Categories Desserts Cookies Bar Cookie Recipes
Time 1h55m
Yield 20
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch glass baking dish with parchment paper.
- Mix sugar and eggs together in a bowl until smooth; stir in peanut butter until well blended. Pour peanut butter mixture into the prepared baking dish.
- Bake in the preheated oven until cookie base is partly cooked, 8 minutes.
- Layer semisweet chocolate chips, dark chocolate chips, pecans, almonds, and coconut onto the cookie base. Slowly pour sweetened condensed milk evenly over the toppings.
- Bake in the preheated oven until coconut is slightly brown, about 30 minutes.
- Cool completely before removing cookie bars from pan. Peel away parchment paper and cut into small squares using a sharp knife.
Nutrition Facts : Calories 409.1 calories, Carbohydrate 46.8 g, Cholesterol 25.3 mg, Fat 23 g, Fiber 2.9 g, Protein 10.1 g, SaturatedFat 7.3 g, Sodium 163.3 mg, Sugar 38.1 g
GLUTEN-FREE LUSCIOUS LAYER BARS
Looking for a gluten-free dessert made using Betty Crocker™ Gluten Free chocolate chip cookie mix? Then check out this delicious layer bar recipe.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h5m
Yield 36
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms (dough will be crumbly). Using fingers, press dough in bottom of pan. Bake 15 minutes.
- Drizzle condensed milk evenly over baked crust. Sprinkle with white chips, chocolate chips, coconut and walnuts.
- Bake 30 to 35 minutes or until light golden brown. Cool completely, about 2 hours. For bars, cut into 6 rows by 6 rows.
Nutrition Facts : Calories 210, Carbohydrate 25 g, Cholesterol 15 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 135 mg, Sugar 19 g, TransFat 0 g
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