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


  1. Preheat oven to 350 degrees F. Line a 9×13-inch glass baking dish with parchment paper and spray with nonstick spray. Set aside.
  2. 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.
  3. Add in the eggs, one at a time, mixing well after each addition. Add in the vanilla extract.
  4. In a separate mixing bowl, whisk together the gluten-free all-purpose flour, cornstarch, baking powder, and salt.
  5. Slowly add the dry ingredients into the wet ingredients, mixing well after each addition.
  6. 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.
  7. Spread the mixture into the prepared glass baking dish. Sprinkle the remaining M&Ms and peanut butter cups over the top.
  8. Bake for 38 to 42 minutes until a toothpick inserted into the center comes out clean. Cool before slicing.