Crafty Celiac

Since my celiac disease diagnosis, I have relied heavily on gluten-free flour blends in my baking. All that all changed when I sampled a bar made by my sister-in-law Jane on Easter. The secret? Bob’s Red Mill White Rice Flour and Bob’s Red Mill Xanthan Gum.

I had both in my alternative flour stash and decided to try my hand at making a peanut butter version of Jane’s bar, using Reese’s Baking Cups and Reese’s Pieces Candy.

Note that this recipe calls for a 15×10-inch jelly roll pan. If you don’t have that size on hand, you can use a 9×13 pan for a thicker bar (it may affect your baking time so be sure to keep a close eye on it). I used this Rachel Ray pan for the bars pictured here.

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Peanut Butter Lover’s Gluten-Free Cookie Bars

Reese's Peanut Butter Cup Minis and Reese's Pieces are the star of this cookie bar (both are gluten-free but be sure to double-check your labels). If you are unable to locate the bag mix of both, just substitute with your own mix of the two.

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Servings: 48

Course: Dessert

Ingredients Method

Ingredients

  

• 2¼ cups white rice flour
• 1⅛ teaspoons xanthan gum
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter softened
• ¾ cup granulated sugar
• ¾ cup light brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 8½ oz. bag Reese's Peanut Butter Baking Cups and Candy
• ½ cup Reese's Peanut Butter Chips
• ½ cup milk chocolate chips

Method

 

1. Preheat oven to 350℉. Grease a 15×10-inch jelly roll pan.
2. In a small bowl, add rice flour, xanthan gum, baking soda, and salt; whisk to combine. Set aside.
3. In a large mixing bowl, add butter, granulated sugar, brown sugar, and vanilla; cream together until smooth.
4. Add eggs one at a time, beating well after each.
5. Gradually add flour mixture into butter until well blended.
6. Stir in peanut butter cups, candies, and milk chocolate chips by hand.
7. Spread dough into prepared pan. Bake for 20-25 minutes or until golden brown.
8. Cool in pan on wire rack. Cut into bars and store in an airtight container.