Thursday, April 17, 2014

Gluten Free Chocolate Chip Butterscotch Cookie Bars #BakeOff #Pillsbury

 
Every year I read about the Pillsbury Bake-Off Contest, and I'm always so impressed with the recipes people come up with.
 
This year, Pillsbury sent me some products to celebrate the 47th Pillsbury Bake-Off Contest, and I decided to challenge myself to come up with an original recipe. 

 
 
I looked through last year's winning recipes, and got inspired to make my own cookie bars using the new gluten free cookie dough.
 
 
Gluten Free Chocolate Chip Butterscotch Cookie Bars
 
Ingredients:
  • 1 package of Pillsbury Gluten Free Cookie Dough (softened)
  • 1 11oz package of butterscotch Chips
  • 1/4 cup chocolate chips
  • 1 can (14oz) sweetened condensed milk
  • Caramel flavored sundae syrup (optional)
Directions:
  • Place cookie dough on pan, roll out evenly.  Bake 13 minutes as directed on package.  Remove from oven; let cool 10 minutes.
  • Meanwhile, heat sweetened condensed milk in saucepan over medium heat 5 minutes, stirring constantly until milk is hot and thin.
  • Reserve 1/4 cup butterscotch chips. Stir remaining butterscotch chips, and chocolate chips in hot mixture.  Stir constantly until blended.
  • Pour over cookie dough, sprinkle remaining butterscotch chips. Place in refrigerator 1 1/2 hours.
  • Optional: Drizzle with caramel syrup.

 
 
While I was making this recipe, dinner was in the crockpot using the Reynolds slow cooker liners.  The best part is knowing I will not have to scrub the crockpot!
 
You can still enter the Bake Off Contest!
 
 Original recipes may be submitted online at www.BakeOff.com now through May 8, 2014. The Bake-Off® Kitchens will evaluate all eligible entries and choose the top 100 recipes to compete at the 47th Pillsbury Bake-Off® Contest Finals at the Omni Nashville Hotel on November 3, 2014.

For more information and official rules, please visit
www.BakeOff.com!
 
Disclosure: Platefull co-op provided me with the supplies above in order to write this post.  All opinions are 100% mine.

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