*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!
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).
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.
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.
Made these for the first time last night. They are YUMMY and turned out really well based on some of my own adjustments and reading other reviews here. First and I'm surprised only one other reviewer mentioned this I had to make these in a 8X8 pan. I can't even imagine how anyone makes it 9X13 unless she doubles everything. There simply aren't enough ingredients. I measured one cup of crushed Trader Joe's gluten-free ginger snaps. Then I melted 5-6 T of unsalted butter and mixed it with the ginger snaps and 2/3 of the coconut. I pressed all of that onto the parchment paper in the bottom of the pan and then layered according to the recipe (using chopped peanuts). I think next time I will take another's suggestion and use toffee chips. I don't care for the butterscotch all that much. I'd also love to try pecans in place of the peanuts. Many reviewers mentioned the overly sticky results so I used 1/2 of a can of the sweetened condensed milk. It was PERFECT! They were amazing right out of the oven if you didn't mind eating them with a spoon:) I let them sit overnight to cool completely and this morning I was able to cut them into bars quickly and easily. They hold together and are not too sticky. I only wish the chips had melted more. The bars do crumble some when you bite into them which I think may be a direct result of the chips not really melting much and holding all of the other stuff together. May try microwaving them ever so slightly next time.
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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