Christmas for my family lasts until the Epiphany (January 5). Things can get hectic and baking seems to be the last thing on my mind. There are still parties to host and attend and sometimes you have to accommodate those who have special diets. At my daughter’s birthday party a month ago, she invited a friend who had a gluten intolerance. I only heard about this the day before the party. Luckily, Pillsbury came to the rescue and I was able to use their gluten-free products to make special treats for this little girl. It truly came in handy and I was glad to have it on hand.
I’m glad that Pillsbury’s Gluten Free Cookie Dough is convenient (and now widely available). You can make more than just cookies with it! My friend, Crystal, inspired me to take a twist on the Chocolate Chip Peanut Butter Cups and make a caramel version using a chocolate-covered refrigerated chocolate chip cookie dough
gluten-free miniature chocolate-covered caramel candies, unwrapped
Heat oven to 350°F. Place mini paper baking cup in each of 24 mini muffin cups. Spray paper baking cups with cooking spray.
Place 1 level measuring tablespoonful cookie dough in each paper baking cup.
Bake 10 to 12 minutes or until dark golden brown. Immediately press caramel cup candy into center of each cookie cup. Cool 5 minutes; remove to cooling rack. Cool 10 minutes. Refrigerate until set, about 1 hour.
Disclosure: This post is sponsored by Pillsbury. All opinions are my own.