I remember my mom making these "cookies" when I was a child, which got me to wondering, could I pull off a gluten-free version?
The answer is yes. With just a few modifications, you too can have this yummy treat. The substitution lies in the graham crackers.
I used a mixture of crushed Rice Chex cereal, and some doughnut crumbs, from a recent baking disaster. You can use just Chex crumbs, if that is all you have on hand.
I'm not sure if there are gluten-free Graham Cracker Crumbs out there yet,(there probably is and I just don't know about it) but it would make the recipe a little easier.
Doesn't matter anyways, cause this bar cookie is totally worth it! Onto the recipe:
Magic Cookie Bars
1/2 cup unsalted butter
1 1/2 cups graham cracker crumbs
1 (14 ounce) can sweetened condensed milk
1 cup semisweet chocolate chips
1 cup butterscotch chips
1 cup chopped pecans
1 1/3 cups shredded coconut
Melt butter in a microwave safe bowl. Add butter to crumbs and press into the bottom of a 9x13 dish, that has been liberally sprayed with non-stick spray.
Open the can of SCM,(try not to eat it all)and pour evenly over the crust.
Sprinkle chocolate and butterscotch chips evenly over the milk layer.
Top with chopped nuts, and coconut.
Bake at 350 degrees for 25 minutes.
Cool completely, and cut into squares.
