(Gluten Free) Magic Cookie Bars Recipe - Allrecipes.com
(Gluten Free) Magic Cookie Bars Recipe
  • READY IN ABOUT 2 hrs

(Gluten Free) Magic Cookie Bars

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 1 9x13-inch dish Change Servings

Directions

  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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 40 mins
  • READY IN 1 hr 55 mins
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Reviews More Reviews

Jan 02, 2013

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 made them, I believe that the peanut butter cookie base makes the squares far far too sweet and rich, and the peanut taste totally overpowers the rest of the nuts in the bars. At least for my tastes, anyway. My husband and his dad liked them, but they could only eat one square at a sitting. My oven sucks, so I only realized later that the cookie base didn't cook/set as much as I would have liked. I would recommend longer than 8 minutes, and at a higher temp to at least set the PB. **It was easy to make and prep.** If you don't normally have these ingredients in your cupboard, you can save money by only buying the amount you need in the bulk section of your grocery store. I am going to try to find a gluten-free crust that is more like the original base I knew and loved when I ate gluten. Something less overpowering than the peanut butter. All in all, nice to be able to make something to take to holiday parties that was gluten-free, but not many people ate them, and no one took a second.

 
Dec 22, 2012

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. Works best with parchment paper in the bottom of the pan. Enjoy!

 

5 Ratings

Apr 01, 2014

Oh my goodness...these are delicious! I had some all natural almond butter that I needed to use up, so I used 1 cup almond butter and 1 cup creamy peanut butter. The rest I did exactly what the recipe said. They are very rich and yummy!

 
Mar 22, 2014

Yummy!! I brought this (with a couple of changes) to a dinner party and everyone enjoyed it! Since another reviewer mentioned excessive sweetness and strong peanut butter flavor, I decided to try using half sunbutter (sunflower seed spread) and half peanut butter--was not too exact on measuring. I also used about 1 1/2 cups total sugar--half brown sugar, half white. I would definitely make this again!! This is delicious whether you need to eat gluten-free or not. Also, I imagine you could use all sunbutter (instead of peanut butter) for those with peanut allergies. Thanks for the idea!

 
Jan 18, 2014

I made these for a friend with celiac disease and those with no gluten problems also loved these very rich cookies. The only change I made was using heaping 3/4 cups of brown and white sugar I sent them to my husband's weekly staff meeting. They were an instant hit and high on the request list after 2 years. Don't bake without parchment paper or foil coming up the sides of the pan. The batter is very sticky and the pan is very hard to clean.

 

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Nutrition

  • Calories
  • 409 kcal
  • 20%
  • Carbohydrates
  • 46.8 g
  • 15%
  • Cholesterol
  • 28 mg
  • 9%
  • Fat
  • 23 g
  • 35%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 10.1 g
  • 20%
  • Sodium
  • 163 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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