Chocolate Butterscotch Nut Bars Gluten Free Food

AMAZING GLUTEN-FREE LAYER BARS

Steps:

• Preheat oven to 350 degrees F ( 175 degrees C ). Generously grease one 13x9-inch baking pan.
• Spread 2/3 of the flaked coconut evenly on the bottom of the baking pan. Sprinkle the butterscotch morsels, chocolate chips, and peanuts evenly over the coconut layer. Pour condensed milk evenly over the whole pan. Top with sliced almonds and remaining coconut.
• Bake in preheated oven for 20 minutes. Cool completely before cutting into squares.

GLUTEN-FREE BLONDIES

Steps:

• Preheat oven to 350°F. For thick blondies, use an 8x8-inch square pan. For thin blondies, use a 9x13-inch pan. Line the with parchment paper, leaving a 1-inch overhang on two opposite sides of the pan.
• Whisk together gluten-free flour, baking powder, and salt in a small bowl. In a medium bowl, stir together brown sugar and melted butter until smooth. Add eggs and vanilla. Whisk until creamy. Add gluten-free flour mixture. Mix with a wooden spoon until the batter is thick and smooth. If using chocolate chips and/or nuts, stir them in now. Spread batter into prepared pan. If using a 9x13-inch pan, it might look like there's not enough batter for the pan. Use a small spatula or the back of a spoon to evenly spread the batter into the pan.
• Bake until bars are golden brown and the top is shiny and slightly cracked. About 35 minutes for an 8-inch pan and 30 minutes for a 9x13-inch pan. Place pan on a wire rack to cool. Bars will sink in the middle as they cool. Lift bars out of the pan with the overhanging parchment paper. Place bars on a cutting board and cut into squares with a sharp knife. When cut, the bars might look underbaked. That's normal. They are very moist and buttery.
• Store in an airtight container at room temperature for up to four days. Freeze cooled bars in a freezer container for up to two months. If you need to stack the bars, place a piece of parchmene paper or waxed paper between the layers.

BUTTERSCOTCH NUT BARS

Steps:

• Preheat oven to 350 degrees F.
• For the crust, combine all the ingredients, mixing until crumbly.
• Press firmly into a greased 13" x 9" pan.
• Bake for 15 to 18 minutes or until light golden.
• For the topping, beat together the eggs, sugar, corn syrup and butter until blended.
• Stir in the butterscotch chips and pecans.
• Pour evenly over the crust.
• Bake for 30 minutes or until set and golden.
• Cool completely and then cut into bars.

CHOCOLATE BUTTERSCOTCH NUT BARS (GLUTEN FREE)

Steps:

• Mix together the dry ingredients in a bowl.
• In a small saucepan, heat the nutella, corn syrup and honey over medium low heat until smooth and hot.
• Combine with dry ingredients and press into a greased 9X13 pan.
• Chill in fridge for a half hour, then cut into bars.