PEANUT BUTTER CUP CARAMEL FUDGE

Line 8x8 pan with yes, you guessed it...nonstick foil! (This recipe is also easily doubled to fit a 9x13 if u prefer and have good willpower!)

Layer 1: In the microwave, melt:
1/2c. milk chocolate chips, 2T. Butterscotch chips, 2T. peanut butter and spread in pan evenly with a little spatula. Stick in the freezer.

Layer 2: In a pot on the stove, melt 2T. butter, 2T. evaporated milk and 1/2c. sugar. Bring to a boil and cook at a simmer for 4 minutes, stirring the whole time. Remove from heat and quickly stir in 3/4c. fluff, 2T. peanut butter and 1/2tsp. vanilla. Pour over the first layer and spread evenly. Sprinkle chopped peanut butter cups on top of this layer and lightly press in-work fast they will get "melty." Right back into the freezer!!!

Layer 3: In the microwave, melt:
7 ounces caramels and 2T. heavy cream
Pour this over layer 2 and spread evenly. Yes, back into the freezer! See? You are getting the hang of this now!! Almost done!

Layer 4: (it's the same as layer 1)
In the microwave, melt:
1/2c. milk chocolate chips, 2T. Butterscotch chips, 2T. peanut butter and spread on top of the layers evenly. Add more pb cups on top if you want. Stick in the freezer to firm. Then transfer pan to the fridge for 1-2 hours. Remove, cut into squares, eat! I hope you love this as much as I do!


Base fudge recipe adapted from culinary in the desert-pb cup addition a hugs & cookies original

TRIPLE LAYER CAKE- 2 CHOCOLATE LAYERS & 1 CHEESECAKE LAYER FILLED WITH CARAMEL AND TOPPED WITH CHOCOLATE DIPPED OREOS

START THE FILLING WITH 40 CARAMELS

HERE IS MY CARAMEL TRANSFORMATION....
POUR IT ONTO A FROZEN CHEESECAKE LAYER...

MAKE THE CHOCOLATE CAKE OF YOUR CHOICE-2 LAYERS NEEDED...

SCOOP OUT A LITTLE TO MAKE ROOM FOR THE CARAMEL IN ONE LAYER...

LAYER YOUR CAKES...
FROST AND ADD CHOCOLATE CHIPS....ADD YOUR CHOCOLATE DIPPED AND DECORATED OREOS....
MAKE CHOCOLATE CAKE OF YOUR CHOICE. YOU'LL NEED TWO 9 INCH LAYERS. SCOOP OUT SOME OF THE CENTER ON ONE LAYER AND FREEZE YOUR LAYERS SOLID.

MAKE CRUSTLESS CHEESECAKE AND FREEZE:

Crustless Cheesecake portion:

1 stick softened butter

1/2 cup granulated sugar

2- 8 oz packages cream cheese, softened

1 1/2 oz. package cook and serve vanilla pudding

2 eggs

1 tsp baking powder


Preheat oven to 325 degrees. Grease ONE 9" pan with shortening, line the pan with parchment and then grease the parchment. Lightly butter the pan and Set aside.

Cream butter and sugar in a stand mixer fitted with paddle attachment. Add cream cheese a little at a time until smooth. Scrape bowl down and beat again on medium speed, adding eggs one at a time. Add remaining ingredients. Mix again until smooth.

Pour in pan. Smooth batter with offset spatula and bake for 45-50 mins. Cheesecake will puff up during baking, then deflate when taken out.

Do not turn out cheesecake when finished baking. Put directly in the freezer, and leave until frozen solid.

Turn out frozen cheesecake layersand peel parchment from the bottoms. Put parchment in pan extending over sides and place cheesecake back in. Keep frozen.

Caramel:
In microwave, melt until smooth:
5 T. butter
one 14 oz. can sweetened condensed milk
40 caramels'

make caramel and pour half on one of the chocolate layers and half on this cheesecake layer. Keep all in the freezer.

frosting:
Melt 1 stick butter in the microwave. Beat it in mixer with 3 c. confectioners sugar and 1/3c milk. Frosting recipe and chocolate chip idea from my friend Liz at That Skinny Chick Can Bake.

Assembly: layer cakes-chocolate/caramel, cheesecake/caramel, chocolate. Frost top and sides and cover with milk chocolate chips. I then dipped gf Oreos in melted milk chocolate and topped with mini m &m's and pb cups!


LINKING AT VEGETARIAN MAMA

REESE'S PIECES FLOURLESS CHOCOLATE COOKIES

MY HUBBY AND I BOTH ENJOYED THESE...EVERY LAST ONE OF THEM!!!!

Ingredients:
1 c. raw almond butter (I USED PEANUT BUTTER)
1/2 c. granulated sugar
1/2 c. packed dark brown sugar (I USED LIGHT BROWN)
2 eggs
1 t. baking soda
1/2 c. gluten-free old fashioned oats
1/2 c. dark cocoa powder

Instructions:
1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
2. In the bowl of an electric stand mixer, fitted with a paddle attachment, beat the almond butter, and sugars together on high until smooth, about 1 minute.
3. Add the eggs and beat again until just incorporated.
4. Add the baking soda, oats, and cocoa powder, mix until just incorporated, scraping down the sides of the bowl, as needed.
5. Using your hands, roll the dough into golf ball sized balls, place on the prepared baking sheet, and flatten with the palm of your hand. (AT THIS POINT I LOADED EACH COOKIE UP WITH REESE'S PIECES! OH YEAHHH!) Bake for 12-15 minutes, times will vary with oven.

Makes about 16 large cookies.

DOUBLE CHOCOLATE PEANUT BUTTER CUP COOKIES

Gluten Double Chocolate Peanut Butter Cup Cookies-they look just like the regular, right?

Yield: 16 large cookies

Ingredients

1½ cups plus 2 tbsp. gf flour-I used Better Batter
6 tbsp. cocoa
½ tsp. baking soda
½ tsp. coarse salt
¾ stick (6 tbsp.) unsalted butter, at room temperature
¼ cup plus 2 tbsp. creamy SKIPPY peanut butter
½ cup sugar
½ cup brown sugar
1 large egg
1 tsp. vanilla extract
2 tbsp. milk
1 1/2 cups coarsely chopped peanut butter cups

Directions

• Preheat the oven to 350˚ F. Line baking sheets with parchment paper. In the mixer, beat butter, peanut butter, and sugars until light and fluffy. Add the egg, vanilla extract, and milk. On low speed, mix in the dry ingredients just until incorporated. Add in 1½ cups of the chopped peanut butter cups and fold in gently with a spatula.

• Use a large scoop to drop dough onto the sheets, spacing apart. Bake 12-14 minutes. Let cool on the baking sheets for 10 minutes.

• adapted from Annie's Eats

PEANUT BUTTER CUPS MEET PEANUT BUTTER COOKIE DOUGH

PEANUT BUTTER CUPS IN PEANUT BUTTER COOKIE DOUGH? JUST CAN'T GO WRONG HERE NOW CAN YA?
THIS BITE IS FOR YOU!!!! LOVE SHARING WITH YOU BECAUSE YOU'RE A LOYAL BLOG READER!
HERE'S A CLOSE UP! MMMMMM

• 1/2 cup butter, room temperature
• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 egg
• 1 tsp vanilla
• 1 1/4 cups GF JULE'S ALL PURPOSE FLOUR
  
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 BAG OF MINI PB CUPS
  

BEAT THE BUTTER, PEANUT BUTTER AND 2 SUGARS FLUFFY. ADD EGG AND VANILA. ADD FLOUR, SODA, POWDER TO INCORPORATE. PRESS DOUGH INTO MINI MUFFIN TINS AND BAKE AT 375 8-10 MINS. WATCH CAREFULLY. TAKE OUT OF THE OVEN AND IMMEDIATELY PRESS A MINI PB CUP INTO THE CENTER OF EACH ONE. COOL!

LINKED AT LADY BEHIND THE CURTAIN

PEANUT BUTTER CUPS MEET PEANUT BUTTER COOKIE DOUGH

PEANUT BUTTER CUPS IN PEANUT BUTTER COOKIE DOUGH? JUST CAN'T GO WRONG HERE NOW CAN YA?
THIS BITE IS FOR YOU!!!! LOVE SHARING WITH YOU BECAUSE YOU'RE A LOYAL BLOG READER!
HERE'S A CLOSE UP! MMMMMM

• 1/2 cup butter, room temperature
• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 egg
• 1 tsp vanilla
• 1 1/4 cups JULE'S GF flour (IT ALREADY CONTAINS XANTHAN GUM!!!)
  
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 BAG OF MINI PB CUPS
  

BEAT THE BUTTER, PEANUT BUTTER AND 2 SUGARS FLUFFY. ADD EGG AND VANILA. ADD FLOUR, SODA, POWDER TO INCORPORATE. PRESS DOUGH INTO MINI MUFFIN TINS AND BAKE AT 375 8-10 MINS. WATCH CAREFULLY. TAKE OUT OF THE OVEN AND IMMEDIATELY PRESS A MINI PB CUP INTO THE CENTER OF EACH ONE. COOL!

COOKIES WORTHY OF A DRUM ROLL....

YOU ARE NOT DREAMING....THESE REALLLLLY ARE GLUTEN FREE!!!!! OMG, RIGHT???? ISN'T THIS COOKIE CALLING YOUR NAME???? THIS ONE IS DIPPED IN DARK CHOCOLATE!!!
HERE IS THE FROSTING GOING ON ONE HALF! TO DIE FOR!!!

HERE IS MY HUBBY AFTER EATING A GLUTEN FREE NUTTER BUTTER. CLEARLY, THEY WERE QUITE AMAZING!!! THEY TASTED LIKE THE REAL DEAL!

WHEN I SAW THESE COPYCATS OF NUTTER BUTTER COOKIES AT COOKIES AND CUPS I JUST KNEW I HAD TO MAKE THEM! IN COLLEGE, MY FATHER-IN-LAW USED TO MAIL NUTTER BUTTERS TO MY HUSBAND ALL THE TIME! GUESS WHO HELPED HIM EAT THEM? YUP! SO I HAD TO MAKE MY HUBBY A GF VERSION. YOU CANNNNNOT TASTE THE DIFFERENCE AT ALL!!! THOSE OF YOU WHO READ MY BLOG KNOW I HAD TO GO ONE STEP FURTHER...YOU GUESSED IT! THE CHOCOLATE DIP!!! THEY SEND THESE COOKIES RIGHT OVER THE MOON!

Nutter butter Copycats! (This is the recipe as i halved it-still made a TON!!!!)

• 1/2 cup butter, room temperature
• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 eggs
• 1 tsp vanilla
• 1 1/4 cups JULES GF ALL PURPOSE FLOUR
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• approx 1/3 cup extra sugar for rolling
Filling:
• 1/2 cup butter, room temperature
• 1/2 cup creamy peanut butter, room temperature
• 2 cups powdered sugar
• 1-3 tablespoons milk

1. In a mixer, beat butter, peanut butter, and sugars until fluffy. Add eggs and vanilla. On low add in flour, baking soda and baking powder.
2. Preheat oven to 375°
3. Form dough first into 1 inch balls and then a log shape. Roll in the extra sugar and place on parchment lined baking sheet. Leave room they do spread. Using a fork make indentations for the lines and pinch the centers to shape like a peanut. when they come out of the oven repinch!!!
   
4. Bake for approx 6 mins or lightly golden. Cool on baking sheet 2-3 minutes and then transfer to wire rack to continue cooling.

Filling:
5. Beat butter and peanut butter. Add powdered sugar and beat smooth. Add milk slowly until a spreading consistency.
   
6. Spread a tablespoon of filling on 1 cookie and top with another cookie.
7. melt dark or milk chocolate (or both as i did) and dip half the cookie. chill on wax paper until set!!!!

linking at addicted to recipes

PEANUT BUTTER CUP COOKIES!!!!!!

GEE? I WONDER WHAT'S IN THESE LITTLE GLUTEN FREE CUTIES? WANT TO KNOW A SECRET? YOU WILL NEVER TASTE THAT THESE ARE GLUTEN FREE!! GLUTEN LOVERS WILL ADORE THESE TOO AND BEG YOU FOR MORE! HEE HEE

LET'S HAVE A CLOSER LOOK.....MMMMMMM!
OKAY...HERE WE GO!!!! THESE ARE CALLED MY GF PEANUT BUTTER CUP COOKIES!!! THEY START WITH A GF CHOCOLATE SUGAR COOKIE. IT IS TOPPED WITH A PEANUT BUTTER FILLING AND ALL DIPPED IN DARK CHOCOLATE. DO I HAVE YOUR ATTENTION NOW?
STEP ONE-MAKE CHOCOLATE GF SUGAR COOKIES
BEAT:
2 STICKS BUTTER
1 C. SUGAR
ADD:
1 EGG
1 TSP. VANILLA

ADD:
2 1/2C GF FLOUR ( I USED BETTER BATTER AS XANTHAN GUM IS ALREADY IN IT)
1/2C. UNSWEETENED COCOA POWDER

ROLL OUT TO DESIRED THICKNESS AND CUT INTO CIRCLE SHAPES. BAKE ON PARCHMENT LINED COOKIE SHEET AT 350 FOR 11-13 MINS. LET COOL COMPLETELY.

STEP TWO-MAKE PEANUT BUTTER FILLING THAT TASTES LIKE REESE'S
BEAT IN MIXER:
3/4 CUPS PEANUT BUTTER
4 OUNCES SOFT CREAM CHEESE
1/2 STICK BUTTER
1/2 TSP. VANILLA
1 POUND CONFECTIONERS SUGAR

PLACE A SMALL SCOOP OF FILLING ON TOP OF EACH CHOCOLATE CIRCLE COOKIE AND PRESS TO FIT. FREEZE UNTIL FIRM.

STEP THREE- MELT CHOCOLATE OF YOUR CHOICE AND CAREFULLY DIP EACH COOKIE. SET ON WAX PAPER AND CHILL. ADD A CHOCOLATE DRIZZLE IF DESIRED.

LINKING AT http://www.chef-in-training.com/

Peanut Butter Truffles

HAPPY PASSOVER!! WE ARE CELEBRATING WITH SOME PEANUT BUTTER TRUFFLES!

DON'T FORGET TO LEAVE SOME CARROTS FOR THE EASTER BUNNY! I HEARD HE LIKES TRUFFLES, TOO!

OR YOU CAN TURN THESE INTO A NICE BUCKEYE!
HERE, JUST TRY A BITE. GO AHEAD...

PEANUT BUTTER TRUFFLES
RECIPE ADAPTED FROM BROWN EYED BAKER

1 cup creamy peanut butter
¼ cup unsalted butter
¼ cup light brown sugar
1¼ cups powdered sugar
2 cups melted chocolate disk

In a pot, cook peanut butter, butter and brown sugar until combined and just starting to boil. Stir constantly and then remove from heat when bubbles start. Slowly stir in the powdered sugar and let cool to room temp. Roll into truffles, make them small to hold shape best. Lay on wax paper lined cookie sheet and chill. Dip in the melted chocolate and decorate!!! yum!

FLOURLESS PEANUT BUTTER COOKIE SANDWICHES

HAPPY GLUTEN FREE FRIDAY! BY NOW, YOU MUST KNOW I AM GOING CRAZY OVER HOMEMADE CARAMEL THIS MONTH! I HAD SOME LEFTOVER CARAMEL BUTTERCREAM FROM MY APPLE TOFFEE BARS AND DECIDED TO MAKE FLOURLESS PEANUT BUTTER COOKIE SANDWICHES! THESE COOKIES COULDN'T BE ANY EASIER AND THEY ARE PACKED FULL OF DELICIOUS-NESS!!!!!!!

SO, WE START WITH MY GLUTEN FREE MODEL. I THINK HE LOOKS HAPPILY FED, YES?

HERE IS A PEEK INSIDE THE SANDWICH COOKIE AT THE CARAMEL BUTTERCREAM! YOU CAN FIND THE COOKIE RECIPE BELOW AND THE BUTTERCREAM RECIPE HERE.

FLOURLESS PEANUT BUTTER COOKIES

ELECTRIC MIX:

1 1/4C. PEANUT BUTTER

1 1/4C. BROWN SUGAR

1/2TSP. BAKING SODA

1 EGG

1/2TSP. VANILLA

ROLL INTO BALLS. PLACE ON PARCHMENT AND BAKE AT 350 11-13 MINUTES. LET COOL ON SHEETS. WILL FLATTEN AS THEY COOL.

FLOURLESS PEANUT BUTTER COOKIES WITH TOFFEE!!!!!!!

FLOURLESS PEANUT BUTTER COOKIES

ELECTRIC MIX:

1 1/4C. PEANUT BUTTER

1 1/4C. BROWN SUGAR

1/2TSP. BAKING SODA

1 EGG

1/2TSP. VANILLA

ROLL INTO BALLS. PLACE ON PARCHMENT AND BAKE AT 350 11-13 MINUTES. LET COOL ON SHEETS. WILL FLATTEN AS THEY COOL.

ONCE COOL, DIP IN MELTED DARK OR MILK CHOCOLATE AND SPRINKLE ON TOFFEE BITS. MMMMMM!!!