Recipe by Jewels
"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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semisweet chocolate chips
dark chocolate chips
chopped raw pecans
chopped raw almonds
1 (14 ounce) can
sweetened condensed milk
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!
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.
Wow! Amazing! Dessert can be delicious without the gluten! I subbed 1/2 the peanut butter with almond butter for the cookie and cooked it 13 minutes instead of 8. I also used 1/2 brown sugar and 1/2 white sugar. Because several others had mentioned it was sticky, I spread butter in the bottom of my stoneware jelly pan and no problems. This was my first try at gluten free and it was a success! I made these for a friend who is gluten free, but my son ended up eating half of them! Thank you, Jewel! I will make these again!
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!
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!
These were indeed rich tasting but a big hit at the party tonight. My niece is gluten free and was so glad she had a safe dessert to snack. The rest of the family thought the bars were "delicious" and ate them as well.
I needed to bake them an additional 6 minutes though. And the bars came out perfect. I didn't have any parchment paper, so I used a cooking spray specifically for baking. I sliced the bars after approximately 40 minutes of cooling. Then I let them cool thoroughly before serving. The cookie bars came out easily and with little effort. Thank you for a great recipe. I will be making these often for a special niece.
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.
Love love love this!!!! After reviewing comments about it being too sweet, I only added a cup and a half of sugar and the crust was fabulous! My company loved it and had second and third helpings! I only added chocolate chips and pecans just keeping it simple. But I could see adding even butterscotch chips for a nice blend with the peanut butter crust. Thanks for this recipe because the magic bars are one of my all-time favorite desserts and haven't had them since I went gluten-free
* Percent Daily Values are based on a 2,000 calorie diet.
(Gluten Free) Magic Cookie Bars
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 207
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