Peanutbutterscotch Bars

Gluten Free. Inspired by,, and  our friend Nathan who can’t eat chocolate .


  • 1½ sticks butter or margarine, melted
  • 1¼ cups packed dark brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1½ cups Bob’s Red Mill All Purpose Gluten Free Flour Mix
  • ¼ teaspoon xanthan gum
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup, or a little more, smooth or chunky natural peanut butter


  1. Preheat oven to 350°F.
  2. Line an 8 or 9 in. square pan with cooking spray, then line bottom with parchment paper.
  3. Stir together melted butter, brown sugar, egg, and vanilla extract in a medium bowl until smooth.
  4. Mix together the gluten-free flour, xanthan gum, baking powder, and salt. Add to batter and stir until smooth.
  5. Spread batter into prepared pan.
  6. In small glass bowl, microwave peanut butter uncovered on high 30 seconds, and stir. Drop 20 spoonfuls of peanut butter in 5×4 rows over brownie batter. For marbled design, pull knife through batter and filling about 1 inch apart; turn pan and repeat; keep doing that until it’s marbled in to your liking.
  7. Bake until set, about 25 minutes. A toothpick inserted into the center of the pan should come out with a few moist crumbs clinging to it.
  8. Let cool, then cut and serve. Can cut up while still warm using a plastic knife and small sawing motions.
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