GF magic cookie bars
Posted December 2013
This recipe is adapted from the Borden's Eagle Brand Magic Cookie Bar recipe. The recipe works for a 9” X 13” pan. You can make a half recipe in an 8” X 8” pan.
Crust:
Stir together:
½ cup potato starch
½ cup teff flour
½ cup sorghum flour
½ cup sugar
¼ tsp salt
Then stir in:
2 eggs
1 stick (½ cup) melted butter (I forgot the butter the last time I made these and the bars turned out fine)
1 tsp vanilla extract
4 tablespoons sweetened condensed milk
Add and stir gently just enough to mix in:
1 cup GF brown rice crisps cereal
Spread in bottom of a lightly oiled 9” X 13” pan.
Filling:
Add in layers:
2½ cups semi-sweet chocolate morsels
1 cup butterscotch morsels
1 to 1½ cups chopped nuts (walnuts or pecans)
2 cups shredded coconut (if you use very finely shredded coconut, mix it with the nuts and morsels or it will act as a barrier and prevent the milk from coating the rest of the ingredients)
Evenly spread remainder of the can (14 oz) of sweetened condensed milk plus one more 14-oz can on top.
Bake at 350 degrees F for about 30 minutes. Turn the oven off after 30 minutes and leave the pan in the oven for 5-10 minutes after you turn the oven off so it can finish heating all the way through without browning too much on the top. The crust will be a little soggy when it's warm, but will firm up when it's chilled. Cut into bars before you put it in the refrigerator. Keep refrigerated. The bars also freeze well.
Posted December 2013
This recipe is adapted from the Borden's Eagle Brand Magic Cookie Bar recipe. The recipe works for a 9” X 13” pan. You can make a half recipe in an 8” X 8” pan.
Crust:
Stir together:
½ cup potato starch
½ cup teff flour
½ cup sorghum flour
½ cup sugar
¼ tsp salt
Then stir in:
2 eggs
1 stick (½ cup) melted butter (I forgot the butter the last time I made these and the bars turned out fine)
1 tsp vanilla extract
4 tablespoons sweetened condensed milk
Add and stir gently just enough to mix in:
1 cup GF brown rice crisps cereal
Spread in bottom of a lightly oiled 9” X 13” pan.
Filling:
Add in layers:
2½ cups semi-sweet chocolate morsels
1 cup butterscotch morsels
1 to 1½ cups chopped nuts (walnuts or pecans)
2 cups shredded coconut (if you use very finely shredded coconut, mix it with the nuts and morsels or it will act as a barrier and prevent the milk from coating the rest of the ingredients)
Evenly spread remainder of the can (14 oz) of sweetened condensed milk plus one more 14-oz can on top.
Bake at 350 degrees F for about 30 minutes. Turn the oven off after 30 minutes and leave the pan in the oven for 5-10 minutes after you turn the oven off so it can finish heating all the way through without browning too much on the top. The crust will be a little soggy when it's warm, but will firm up when it's chilled. Cut into bars before you put it in the refrigerator. Keep refrigerated. The bars also freeze well.