(Gluten Free) Magic Cookie Bars

(Gluten Free) Magic Cookie Bars

14
Jewels 11

"I did a combination of two recipes, peanut butter cookies with three ingredients and magic cookie bars. My brother-in-law loves magic cookie bars but is now gluten-free. I have been trying to come up with desserts for him so he doesn't feel left out. This is an amazing dessert and will stay fresh for days...if they last that long in your house! Perfect for Passover - no flour!"

Ingredients

1 h 55 m {{adjustedServings}} servings 409 cals
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Original recipe yields 20 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 409 kcal
  • 20%
  • Fat:
  • 23 g
  • 35%
  • Carbs:
  • 46.8g
  • 15%
  • Protein:
  • 10.1 g
  • 20%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 163 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch glass baking dish with parchment paper.
  2. 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.
  3. Bake in the preheated oven until cookie base is partly cooked, 8 minutes.
  4. Layer semisweet chocolate chips, dark chocolate chips, pecans, almonds, and coconut onto the cookie base. Slowly pour sweetened condensed milk evenly over the toppings.
  5. Bake in the preheated oven until coconut is slightly brown, about 30 minutes.
  6. Cool completely before removing cookie bars from pan. Peel away parchment paper and cut into small squares using a sharp knife.
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Reviews

14
  1. 15 Ratings

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I absolutely appreciate that someone took the time to find a gluten-free alternative crust to these bars. Thank you for offering an idea I would never have thought of on my own! After having ma...

I make these for My Brother in Law who is Gluten Free. You can "tweak" the recipe and add tons of different kinds of nuts and chocolate candies and carmel on top. I switch it up all the time. Wo...

Wow! Amazing! Dessert can be delicious without the gluten! I subbed 1/2 the peanut butter with almond butter for the cookie and cooked it 13 minutes instead of 8. I also used 1/2 brown suga...