Monday, October 10, 2011

Layered Dessert Bars (gluten free)

The original version of this recipe for layered dessert bars has been in my family for a few decades.  They’re quick and easy to make and can be made with any number of substitutions based on what is available in the pantry the day you’ve decided to make them. 

I’ve converted the recipe to gluten-free by replacing the graham crackers with crushed gluten free cereal.  You could use gluten free graham crackers or cookies as well.

I’ve also reduced the amount of butter by half from the original recipe.  Feel free to add back in the extra butter if you feel the need.  Also, I’ve tried making it without the egg, but it holds together better with the egg than without.


Gluten Free Layered Dessert Bars
¼ cup butter (1/2 stick)
2 cups crushed gluten free cereal, gf graham crackers, or gf cookies
2 cups semi sweet chocolate chips
1 cup butterscotch chips (make sure the brand you’re using is gluten free)
1 cup shredded coconut (I use unsweetened that contains no sulfites, but sweetened is OK, too)
1 egg
1 can (14 oz) sweetened condensed milk


Preheat oven to 350 degrees F.
Melt the butter in a 9 x 13 inch oven-proof baking dish
Sprinkle 1 cup of the crushed cereal evenly over the butter.
Sprinkle 1 cup of the chocolate chips evenly over the cereal
Sprinkle the butterscotch chips evenly over all.
Sprinkle the remaining crushed cereal evenly over all.
Sprinkle the remaining chocolate chips evenly over all.
Sprinkle the coconut evenly over all.
In a small bowl, beat egg, and mix in sweetened condensed milk.
Pour milk mixture evenly over all.

Bake at 350F for 25 to 30 minutes.
Allow to cool at room temperature, then cut into pieces to serve.  Store in the refrigerator for up to one week, or wrap tightly and store in the freezer for up to three months.

Alternate Recipe:  replace the second layer of the chocolate chips with one cup of chopped nuts, gluten free oats, marshmallows, raisins, dried cranberries or other dried fruit.


Enjoy!

Cindy

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