Gluten Free Magic Cookie Bars Food

GLUTEN FREE MAGIC COOKIE BARS

Steps:

• Preheat oven to 350 degrees and spray a 9x13in baking pan with non-stick spray. Line with parchment paper and then spray the top of the paper with more non-stick spray.
• In a medium bowl combine the chocolate sandwich cookie crumbs, graham cracker crumbs and butter. Mix until combined. Transfer mixture to the prepared pan and evenly spread across the bottom of the pan, pressing to down with your hand.
• Top with (in this order) chocolate chips, butterscotch chips, coconut, almonds and sweetened condensed milk.
• Bake at 350 degrees for 30-35 minutes. Cool to room temperature and then refrigerate at least 2 hours before cutting. Cut into squares and serve.

GLUTEN FREE 7 LAYER BARS

Steps:

• Preheat oven to 350 degrees. Add butter to 9x13 pan and place in oven for 5 minutes while preheating.
• While butter melts, chop nuts and set aside. Add cereal to zip top bag and crush or add to food processor and pulse 20 times to get small chunks but not crumbs. Open sweetened condensed milk and set aside.
• Once butter is melted, remove from oven and pour cereal over butter in an even layer. Press cereal into butter to make crust.
• Pour sweetened condensed milk over crust layer evenly.
• Add nuts over top, then butterscotch and chocolate chips. Sprinkle with coconut.
• Bake for 20-25 minutes until coconut is toasted and golden brown. Remove from oven and let cool completely before cutting.
• Serve immediately or store in tightly sealed container for up to a week.

(GLUTEN FREE) MAGIC COOKIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch glass baking dish with parchment paper.
• Mix sugar and eggs together in a bowl until smooth; stir in peanut butter until well blended. Pour peanut butter mixture into the prepared baking dish.
• Bake in the preheated oven until cookie base is partly cooked, 8 minutes.
• Layer semisweet chocolate chips, dark chocolate chips, pecans, almonds, and coconut onto the cookie base. Slowly pour sweetened condensed milk evenly over the toppings.
• Bake in the preheated oven until coconut is slightly brown, about 30 minutes.
• Cool completely before removing cookie bars from pan. Peel away parchment paper and cut into small squares using a sharp knife.

GLUTEN-FREE MAGIC COOKIE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix graham cracker crumbs and melted butter together in a bowl; press into an 8x11-inch glass casserole dish. Pour condensed milk evenly over the crust. Sprinkle chocolate chips, coconut, and pecans evenly on top and press down.
• Bake in the preheated oven until edges are golden, 25 to 30 minutes. Let cool before cutting.

OATMEAL COOKIE GLUTEN FREE MAGIC BARS

Steps:

• Preheat oven to 350 degrees.
• Lightly grease 9 x 9 pan or line with parchment paper.
• Mix together cookie crumbs and butter. Press into pan.
• Pour sweetened condensed milk over crust.
• Layer with chocolate chips (reserve a few to sprinkle on top).
• Layer with coconut.
• Top with a few chocolate chips.
• Bake at 350 degrees for 30 minutes.
• Allow to cool completely before cutting.

GLUTEN FREE COOKIE BARS

Steps:

• Beat peanut butter, melted coconut oil, brown sugar, honey, and vanilla in a large bowl until well combined
• Add eggs and beat well
• In a separate bowl, whisk together baking soda, salt, coconut flour, oat flour, and rolled oats
• Add dry ingredients to wet and mix together.
• Fold in chocolate chips
• Grease a 13 X 9 casserole dish and pour in batter
• Bake at 350 degrees for 18-20 minutes
• Serve cold from the fridge for a snack, or warmed up for dessert