Betty Crocker Gluten-Free Cookie Mix Chocolate Chip 539 g

Betty is using her baking expertise to bring one of the most iconic flavors to life in this new REESE'S Peanut Butter Premium Brownie Mix filled with REESE'S Peanut Butter Chips. There are lots of brownie mixes out there, but only Betty Crocker is giving you brownie mix made with REESE'S Peanut Butter Chips, with that recognizable flavor that everyone loves. Great for birthday parties, office treats or anytime snacks, this brownie mix makes your peanut butter dreams come true. For more than a century, Betty Crocker has been a popular creator of easy, delicious recipes. Today, the Betty Crocker kitchen is still providing convenient, tasty dessert mixes, frostings, and convenient meal options and side dishes. And today, you can still find those same products you grew up with on grocery shelves. Serve as a nice treat for your friends and family!

Betty Crocker

• BETTY AND REESE'S TOGETHER: Betty Crocker brings iconic REESE’S Peanut Butter chip flavor to your kitchen
• QUICK AND EASY: Just mix, spread and bake for a chewy, delicious treat
• PEANUT BUTTER CHIPS: Chock full of iconic peanut butter flavor
• FLAVOR IN EVERY BITE: The only brownies with REESE’S Peanut Butter chips in the mix
• SPECIAL OCCASION TREATS: Serve REESE’S Peanut Butter brownies for sweet celebrations and everyday moments

You will need 1/2 Cup (125 mL) Butter, Softened (Not Melted) 1 Tablespoon (15 mL) Water 1 Teaspoon (5 mL) Gluten-Free Vanilla 1 Egg To soften butter, let stand at room temperature for 1-2 hours, or microwave for 10-15 seconds until softened.. 1. Heat oven to 350°F (180°C) or 325°F (165°C) for nonstick cookie sheet. Stir Cookie Mix, softened butter, water, vanilla, and egg in medium bowl until well blended. 2. Drop dough by tablespoonfuls 2 inches (5 cm) apart onto ungreased cookie sheet. 3. Bake 11 to 13 minutes or until edges are light golden brown. Cool 2 minutes before removing from cookie sheet. Cool completely; store in airtight container. Allow cookie sheet to cool between batches. TO PREPARE WITH VEGETABLE OIL, make dough using 1/3 cup oil, 1 tablespoon water, 1 teaspoon gluten-free vanilla and 2 eggs. High Altitude (3500-6500 ft): No change.

Rice flour, Sugars (sugar, dried molasses), Sweet chocolate chips (sugar, unsweetened chocolate, cocoa butter, soy lecithin, natural flavour), Modified palm oil, Potato starch, Baking soda, Sodium acid pyrophosphate, Salt, Maltodextrin, Xanthan gum, Silicon dioxide.

You Will Need : ½ Cup (125 mL) Butter, Softened (Not Melted) 1 Tablespoon (15 mL) Water 1 Teaspoon (5 mL) Gluten-Free Vanilla 1 Egg To soften butter, let stand at room temperature for 1-2 hours, or microwave for 10-15 seconds until softened. TO PREPARE WITH VEGETABLE OIL, make dough using 1/3 cup oil, 1 tablespoon water, 1 teaspoon gluten-free vanilla and 2 eggs. Instructions : 1 HEAT oven to 350°F (180°C) or 325°F (165°C) for nonstick cookie sheet. Stir Cookie Mix, softened butter, water, vanilla and egg in medium bowl until well blended. 2 DROP dough by tablespoonfuls 2 inches (5 cm) apart onto ungreased cookie sheet. 3 BAKE 11 to 13 minutes or until edges are light golden brown. Cool 2 minutes before removing from cookie sheet. Cool completely; store in airtight container. Allow cookie sheet to cool between batches. High Altitude (3500-6500 ft): No change.

per 22 g

Calories 90	% Daily Value
Fat 2.5 g
Saturated 1.5 g	8 %
+ Trans
Polyunsaturated
Omega6
Omega3
Monounsaturated
Carbohydrate 17 g
Fibre
Sugars 10 g	10 %
SugarAlcohols
Protein 1 g
Cholesterol
Sodium 115 mg	5 %
Potassium 30 mg	1 %
Calcium
Iron 0.4 mg	2 %

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