Gluten-Free Magic Cookie Bars

Hi Bakers, These classic cookies couldn't be any easier! To make it gluten-free, I used gluten-free grahams and reduced the amount of butter added. Gluten-free baked goods often can't hold as much oil as wheat bakes. I also added Butterfinger bits because of course I did and used unsweetened coconut to compensate for the added sweetness of the candy. These are sweet like the original style cookies but with the added yumminess of a crushed candy bar. If you have 15 minutes, you can whip up a batch and start enjoying them today! _Carolyn

Best Gluten-Free Magic Cookie Bars

makes one  9"x13" pan

1/4 cup melted butter

1 1/2 cups Pamela’s gluten-free Graham Crackers, crushed

1- 14 ounce can sweetened condensed milk

2 cups semisweet chocolate chips

3/4 cup Butterfinger candy bits

1 1/3 cups shredded coconut, unsweetened

1/2 cup chopped pecans 

Preheat oven to 325F. Use a food processor to crush the crackers and then add melted butter, and pulse until combined. Press the crumb mixture into the bottom of a 9x13’ pan. Pour condensed milk over the crumbs and spread carefully to cover the entire surface. Sprinkle with chocolate chips, Butterfinger bits, coconut, and pecans evenly over the top. Press down gently. Bake for 20-25 minutes or until the coconut is browned and the bars have melted together a bit. Cool before cutting. If you want the cookies even chewier, put them in the fridge!