As it is Thanksgiving, here in the USA, I thought it appropriate to say Thank You to my readers by sharing something delicious! After being gluten-free for several years, I find it is always fun to try to replicate favorite recipes without changing them overly much. For years my favorite cookies were on the back of the Eagle Brand Condensed Milk can, but the graham-cracker crust has wheat in it...so, this year I decided to see if I could make a gluten-free version. So, here it is!
Gluten-Free Magic Cookie Bars ( makes 2 dozen bars)
2 cups Rice Chex, smushed
1/4 cup ( 1/2 stick) butter
1 (14oz) can Eagle Brand Sweetened Condensed Milk
2 cups ( 12 oz) semi-sweet Ghiradelli chocolate chips
1 1/3 cups flaked coconut ( sweetened is fine)
1 cup chopped walnuts
1. Preheat oven to 350 degrees F. Place 1/2 stick of butter in 13x9 inch baking
pan, and put in oven until butter melts.
2.Sprinkle Rice Chex evenly over melted butter in pan
3.Layer chocolate chips, then walnuts, then coconut over Chex and butter.
4.Pour sweetened condensed milk evenly over the whole thing by using a can
opener to punch 2 holes, and in criss-cross weaving pattern, layer milk over
top of coconut.
5. Bake 25 minutes or until lightly browned. Cool. Cut into bars. Store
covered at room temperature or freeze to deter immediate devouring of the whole plate of cookies.
To unfreeze, leave out for 1/2 hour on a plate. Calories: 205 each.
If you cut them in half, then it is only 100 calories each, and you can eat twice as many! Plus, they are full of omega 3s and antioxidants from the nuts and chocolate...what's not to like?