Saturday, March 12, 2011

GF Gooey Bars

I adapted this recipe from this month's Everyday Food. It is so good, you'll never miss the wheat or gluten. My brother-in-law was over to the house this morning. He gobbled down 2 of them and raved about how much he loved them. (He normally runs in another direction when he sees raisins.) He didn't realize that there are raisins in the bars. When I told him, he could not believe me. And he didn't notice the missing wheat, either.

These are very easy to make and even more fun to eat. Enjoy!

GF Gooey Bars

nonstick cooking spray
3/4 cup unsalted butter, cut into small pieces
1/2 cup confectioner's sugar
1/3 cup + 2 tablespoons superfine brown rice flour
1/3 cup + 2 tablespoons white rice flour
1/3 cup +2 tablespoons potato starch
1/4 cup tapioca flour
3/4 teaspoon xanthan gum
1/2 teaspoon course salt
3/4 cup GF rolled oats
1 cup semi-sweet chocolate chips (6 ounces)
1/2 cup raisins
1 can (14 ounces) sweetened condensed milk
2 cups ( 7 ounces) sweetened shredded coconut

Preheat the oven to 375 degrees. Line a 9 x 13" baking dish with parchment paper, leaving overhang on short sides. Lightly coat paper with cooking spray. In a food processor, pulse together butter, confectioner's sugar, flours, xanthan gum and salt; until mixture becomes a coarse meal. Add oats and pulse until just combined. Press dough evenly into the bottom of the dish and bake until lightly browned and firm, about 20 minutes.

Scatter chocolate chips and raisins evenly on top of crust. Drizzle with condensed milk and top with coconut. Bake until coconut is golden, about 20 minutes. Let cool completely on wire rack before cutting into 18 squares. Store in an airtight container, at room temperature for up to 3 days.

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