Reviewed: Oct. 15, 2009

After reading the "Wait" review, for safety, I omitted the butterscotch chips and added more chocolate chips and coconut. It was pretty gooey the first day, still, everyone liked it. But the next day it was firmer and cut a lot easier. Next time I will make it a day ahead and use the crushed gluten free gingersnaps for the bottom layer.

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Granna

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Reviewed: Oct. 12, 2009

These bars are amazing but not gluten free as written. Don't use the butterscotch chips as called for in the recipe if you are making these for someone who can't have gluten. My mom made these bars and just used chocolate chips - they were excellent, especially the next day after they had a chance to firm up.

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MomTo6

Cooking Level: Intermediate

Home Town: San Jose, California, USA

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Reviewed: Aug. 14, 2009

I used crushed Coco Pebbles mixed with butter as a crust. I also used only chocolate chips and used more coconut. They turned out great

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psfortin

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Reviewed: Jun. 20, 2009

My boyfriends parents are in town and his dad cannot have gluten. We were having a fathers day bbq with him and I wanted a dessert he could eat. I put most of the coconut on bottom then choc chips, pecans, more coconut, chips and pecans then the condensed milk. They all loved it. I make these normally with the crust, but I would have never thought of it without the crust. Wonderful!!!

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terrilarue

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Reviewed: Nov. 26, 2008

Good! I made this using rice crispy treats as a "crust" and everyone loved them! I made the recipe as directed, except I eliminated the butterscotch chips as one reviewer suggested just to be on the safe side. I made rice crispy treats separately. Then, I put the layer bars on top of the treats after they cooled. They were gone in a matter of minutes!

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MISSYJENN

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Reviewed: Jul. 18, 2008

WAIT!!!! Before you make this recipe you should know that butterscotch morsels contain barley extract, which is not gluten-free. I would stick with semi-sweet chocolate morsels.

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crs0415

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

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Reviewed: Apr. 1, 2008

I have made these many times and everyone loves them, not just those on a gluten-free diet. They are very sticky and fall apart, but they are so good we keep making them anyway. Thank you to whoever suggested a crust. I'm excited to try them again but with a crust!

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Christmas

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Reviewed: Mar. 6, 2008

this is similar to my Hello Dollies. You can use any GF breakfast cereal (like Rice Crunch'ems), mixed with melted butter, as a crust. BE AWARE!! that the most popular brand of butterscotch chips has gluten, so don't use them. I haven't found a substitute.

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martha

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Reviewed: Oct. 15, 2007

After reading all the reviews, I decided to add a crust, using crushed Gluten free Ginger Snap cookies(roughly a cup), finely chopped pecans(roughly a cup) and 2-4 Tbls of melted butter. I also allowed them to cool overnight before I cut into bite size pieces, which was also recommened. These were very good. A great chewy cookie type dessert for those of us that are gluten intolerant.

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janet

Cooking Level: Intermediate

Home Town: Conway, South Carolina, USA

Living In: St. George, Utah, USA

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Reviewed: Jul. 16, 2007

I'd give this 6 stars if the option were available. My oldest daugher has Crohn's disease and is on a gluten-free diet. She LOVES these! I'm on no special diet and love them too. In fact, everytime I make them, they disappear. I've been asked for the recipe each time I make them and when I bring them to work, they disappear within minutes! Thanks so much! Wonderful!

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Sue Logsdon

Cooking Level: Expert

Living In: Moorestown, New Jersey, USA

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Reviewed: Jul. 15, 2007

Really needed a crust

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YARNGIRL17

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Reviewed: Dec. 7, 2006

This is a good recipe but we have made them with a gluten-free ginger snap crust. Just crush gluten-free ginger snaps and combine with melted butter until the mixture holds together and press into the bottom of the pan. It works great and tastes even better!

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vbriden

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Reviewed: Aug. 29, 2006

I am new to celiac and love to bake. This was a life saver! Do add more coconut- and when it says 'wait till completely cooled' that means COMPLETELY. I would cool overnight before cutting.

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AUTUMNANNE

Cooking Level: Beginning

Home Town: Oklahoma City, Oklahoma, USA

Living In: Lakenheath, Suffolk, England, U.K.

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Reviewed: Mar. 28, 2005

This is one of my favorite recipes.

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MOTHERMINDY

Cooking Level: Expert

Living In: Tacoma, Washington, USA

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Reviewed: Feb. 7, 2005

This is a great recipe and everyone loved it (even though it was made specifically for someone on a gluten free diet). After reading the other reviews, I made several changes. Line the pan with Reynolds Release foil...they didn't stick at all. Also, I used more of the coconut on the bottom (it was more like a crust) and easier to handle.I also baked it about 10 minutes longer than indicated and that helped the bars stick together. I also added a handful of extra chocolate chips (or you can sprinkle them on top).

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