THE glutenless maximus
– Cream the butter and pour in granulated sugar. – Add in egg and vanilla extract. – Mix dry ingredients together in a separate bowl and add slowly to the wet mixture.
– While the cookie bar is baking, mix together marshmallow fluff and 1 tablespoon powdered freeze-dried strawberries. – Take the cookie bars out of the oven and cool.
– When the bars are completely cool, frost the top with marshmallow fluff and top with funfetti sprinkles.