Yield: 24 cookie bars
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar
3 eggs
2 teaspoons vanilla extract
2 cups gluten-free all-purpose flour
½ cup cornstarch
2 teaspoons baking powder
1 teaspoon salt
1½ cups green and red M&M candies, divided
1½ cups baby peanut butter cups, divided
1 cup butterscotch chips
- Preheat oven to 350 degrees F. Line a 9×13-inch glass baking dish with parchment paper and spray with nonstick spray. Set aside.
- In the bowl of a stand mixer using the paddle attachment, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
- Add in the eggs, one at a time, mixing well after each addition. Add in the vanilla extract.
- In a separate mixing bowl, whisk together the gluten-free all-purpose flour, cornstarch, baking powder, and salt.
- Slowly add the dry ingredients into the wet ingredients, mixing well after each addition.
- Turn off the mixer and using a spatula, fold in 1 cup of M&Ms, 1 cup baby peanut butter cups, and the butterscotch chips.
- Spread the mixture into the prepared glass baking dish. Sprinkle the remaining M&Ms and peanut butter cups over the top.
- Bake for 38 to 42 minutes until a toothpick inserted into the center comes out clean. Cool before slicing.