Gluten-Free Layer Bars: Coconut Chocolate Nirvana

Gluten free layer bars recipes aka hello dolly bars and seven layer bars
Gluten-free coconut chocolate layer bars.

This is a quickie bonus post. Chocolate-coconut layered cookie bar bliss --- just in time for the holidays. A wink and a nudge to the retro cookie  layer bar recipe I posted two years ago. This newer version is non-dairy using condensed coconut milk, so you lactose-free folks don't miss out on all the fun.

Now get ready to party.

Coconut Chocolate Nirvana Layers Bar Recipe

Originally published January 2006.

These easy layered cookie bars are based on those yummy retro-vintage Hello Dolly bars. I've made them gluten and dairy free using sweetened condensed coconut milk. Dairy options are given as well.

Ingredients:

1/2 cup butter or vegan margarine, such as Smart Balance
1 1/2 cups gluten-free Pamela's Chocolate Cookies, processed into crumbs*
1 cup (heaping) semi-sweet chocolate chips
1 cup sweetened flaked coconut
1 cup chopped roasted almonds (I used salted because I like a sweet & salt combo)
1 14-oz. can sweetened condensed coconut milk- see below- or condensed milk

Instructions:

Preheat the oven to 350 degrees F.

Place the butter or vegan buttery spread in a 9x13-inch baking pan and set it in the oven until the butter is melted. Tilt the pan to coat the bottom evenly.

Sprinkle the gluten-free cookie crumbs in the prepared pan and toss them to coat; press them into a layer.

Pour the condensed coconut milk/dairy milk in the pan.

Add a layer of chocolate chips, then a layer of coconut, then almonds. Using the back of a spatula, press the mixture firmly into the pan. I usually sprinkle a few extra chips on the top, and gently press them in.


Bake at 350ºF for about 20 to 25 minutes, until set.

Cool completely on a wire rack before cutting.

Makes 24 bars.



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Karina's Notes:

I used Pamela's Chocolate Chunk Cookies because I have to be gluten-free, but any cookie will work in this recipe. Use vegan cookies for egg-free and dairy-free.

Try ginger snaps or lemon cookies for a change of pace.




To make your own non-dairy condensed milk, here's what my son Alex does:

Sweetened Condensed Coconut Milk:


3 cups coconut milk
1/2 cup organic sugar- or sweeten to taste with agave

Stir ingredients together in a sauce pan and heat gently; cook slowly over low to almost medium heat, stirring constantly, until the volume is reduced to about half.

Add some bourbon vanilla extract to taste, if you like; and a pinch of sea salt, if desired.


Cool the condensed milk and refrigerate if not using right away.


Cookies from fellow food bloggers:


Kalyn's Sugar-free and Gluten-Free Triple Almond Cookies
Gluten-Free Bay's Sugar-Free Pecan Coconut Macaroons 
Ginger Lemon Girl's 2008 Gluten-Free Christmas Cookie Recipe Round-Up
Gingerbread Cut-Out Cookies at A Mighty Appetite
Elana's Gluten Free Chocolate Chip Cookie Recipe
GF Maple Butter Cookies at Gluten-Free Gobsmacked
Ginger-Nut Lace Cookies from The Crispy Cook



We enjoy our sugary treats in moderation, don't we darling? 
Gluten-Free Goddess advises consuming no more than 2 tablespoons of sugar a day.

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