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. πŸ™‚ Enjoy this excellent recipe. πŸ™‚

2 Β½ cups Pamela’s Gluten-Free Artisan Flour
2 teaspoons non-aluminum baking powder
Β½ 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

1 cup creamy organic peanut butter
1 cup Enjoy-Life Chocolate Chips (They are on sale right now!)
10 full size Justin’s Peanut Butter Cups

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! πŸ™‚ 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! πŸ™‚

See more at: http://hugsandcookiesxoxo.com/2014/05/reeses-caramel-stuffed-cookie-bars.html#sthash.o5S6Uozg.dpuf

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Mom’s Chocolate Chip Cookie (Made Gluten-Free)


Today, I am letting you in on my mom’s (passed down from my grandma/Oma) no-fail chocolate chip cookie recipe! Keep reading, because it is not too often people share those secret family recipes, right?! I think you will be quite pleased.

Since going gluten free several years ago, I have had quite a bit of fun taking recipes and transforming them into dishes or treats without the added allergen. πŸ™‚ One of the recipes that I knew I needed to master was the basic chocolate chip cookie! After several batches, I feel that this family recipe, made gluten-free, is a winner. πŸ™‚ Enjoy!

3 organic eggs
1 cup organic unsalted butter, softened but not melted
1 cup organic brown sugar (I get mine from Trader Joe’s)
1 cup organic white sugar (I get mine from Trader Joe’s)
1 tablespoon vanilla extract (Yes, TABLESPOON, not TEASPOON! :))
1 teaspoon baking soda
1/2 teaspoon salt
3 cups Pamela’s Gluten Free Flour (I love this brand because I don’t have to add any extra xantham gum to my recipe, which often leaves the cookies tasting somewhat “off”.) You can get it from Amazon or Vitacost! **Note: The original recipe calls for 3 cups of flour, but I usually end up putting in 3 1/2 cups so that I am able to roll the dough into balls without it being super sticky. It should roll well in your hands without it leaving too much dough stuck to your hands.
1 bag of your favorite chocolate chips (Guittard Milk Chocolate is excellent…)

Preheat the oven to 350.
Cream together all ingredients, except the flour and the chocolate chips, with an electric mixer. Now, the key here is to cream it to the point where it looks whipped, creamy, and light in color.
Add the flour, one cup at a time, and stir with a spatula. (See my italicized note above.)
With a cookie scoop or with your hands, roll the dough into balls. Place on a baking stone, and bake for 12-15 minutes, or until the cookies are golden brown. Remove them from the oven, and allow them to cool slightly on the stone. Remove carefully, and place onto a cooling rack. Enjoy while still warm. πŸ™‚

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