This month is Gluten Free Diet Awareness Month. Ironically, this month I also had several severe allergic reactions which I have narrowed down to being gluten related. Last week I tested out a recipe, substituting gluten free products and peanut butter chips instead of chocolate, and it was one of the best desserts I have ever made, if not THE best.


  • 1 bag caramel chips
  • 1 bag peanut butter chips
  • 2 tubes gluten free cookie dough
  • vanilla bean ice cream (optional)
How to: 
  1. Microwave caramel chips for 45 seconds.
  2. Press 1 tube of cookie dough evenly into bottom of pie tin.
  3. Pour melted caramel on cookie dough.
  4. Sprinkle peanut butter chips on top of caramel.
  5. Top with another layer of cookie dough.
  6. Bake at 350 for 30 minutes. 
  7. Top with ice cream.
  8. Eat whole pan because it's just that good.
Enjoy! And a thank you to my sweet friend Kelley for sharing this original recipe with me!
Caitlin Dimmitt

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