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Gluten-Free Chocolate Chunk Cookie Layer Bars

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Gluten-Free Chocolate Chunk Cookie Layer Bars
  • Prep 15 min
  • Total 3 hr 15 min
  • Servings 16
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Layers of rich chocolate, coconut, and almonds on top of a soft gluten-free cookie crust take this classic sweet treat to gluten-free paradise.
Updated May 31, 2019

Ingredients

Steps

  • 1
    Heat oven to 325°F. Line 8-inch square pan with foil; spray foil with cooking spray. Flatten and press cookie dough rounds evenly in bottom of pan.
  • 2
    Bake 20 to 22 minutes or until crust is golden brown and puffy. Pour condensed milk evenly over surface. Sprinkle remaining ingredients evenly over top.
  • 3
    Bake 32 to 36 minutes or until bubbling along edges and coconut is lightly toasted. Cool completely on cooling rack, about 2 hours. Cut into 4 rows by 4 rows.

Tips from the Betty Crocker Kitchens

  • tip 1
    Try replacing gluten-free white vanilla baking chips with gluten-free butterscotch or gluten-free peanut butter chips for a different flavor.
  • tip 2
    Lining a pan with foil makes for easy cleanup and quick bar removal.
  • tip 3
    Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition

220 Calories, 12g Total Fat, 2g Protein, 26g Total Carbohydrate, 18g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
220
Calories from Fat
100
Total Fat
12g
18%
Saturated Fat
6g
31%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
60mg
3%
Potassium
105mg
3%
Total Carbohydrate
26g
9%
Dietary Fiber
1g
4%
Sugars
18g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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