REESE’S Chocolate-Filled Bars
I love Reese's and have shared this love with my son. This is an easy and tasty snack.This has been modified for gluten-free baking
- 2-1/2 cups gluten-free flour
- 2-1/2 cups gluten0free quick-cooking rolled oats
- 1
- teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup 2 sticks butter or margarine, softened and divided
- 1/2 cup REESE’S Creamy Peanut Butter
- 2 cups packed light brown sugar 2 eggs
- 2-1/2 teaspoons vanilla extract divided 2/3 cup HERSHEY’S Cocoa
- 1/4 cup granulated sugar
- 1 can 14 oz. sweetened condensed milk
- not evaporated milk
- 1-1/4 cups 8.5-oz. pkg.
- REESE’S Baking Cups and REESE’S PIECES Candy
- Heat oven to 350°F.
- Stir together flour, oats, baking soda and salt. Beat 1/2 cup (1 stick) butter, peanut butter and brown sugar until well blended in large bowl. Add eggs and 1 teaspoon vanilla; beat until light and fluffy. With spoon, gradually add flour mixture. (Dough will be thick.) Remove 2 cups dough; set aside. Press remaining dough evenly onto bottom of ungreased 15-1/2×10-1/2×1-inch jelly-roll pan.
- Melt remaining 1/2 cup (1 stick) butter in medium saucepan over low heat. Stir in cocoa and granulated sugar. Add sweetened condensed milk; cook, stirring constantly, until smooth and thick. Remove from heat; stir in remaining 1-1/2 teaspoons vanilla. Spread mixture evenly over dough. Sprinkle top of chocolate with peanut butter baking bits. Crumble reserved dough evenly over chocolate and baking bits.
- Bake 25 to 30 minutes or until top is golden brown (chocolate will be soft). Cool completely in pan on wire rack; cut into bars. About 4 dozen bars.
