This is the time of year when everyone is making lots of holiday cookies and candies. This is one of my Mom’s favorite treats to have around Christmas so I had to come up with a gluten-free way to make them. The taste is just as good as the original and my Mom can’t get enough of them.
Non-stick cooking spray
1/2 c unsalted butter melted
14oz can of sweetened condensed milk
2 c semi-sweet chocolate chips
1 1/3 c flaked coconut
1 c chopped pecans
Preheat oven to 350F. Coat a 9X13 pan with non-stick cooking spray. Place cookies in food processor and pulse until finely chopped. Pour cookies into a bowl and add your melted butter and then stir to combine. Press your cookie layer in the bottom of your pan spreading out evenly. Pour condensed milk over cookie layer and spread evenly. Sprinkle chocolate chips, then coconut and then top with your nuts.
Now you are ready to bake!
Bake for 25-30 minutes or until lightly browned. Loosen sides of pan with knife while still warm and then let cool. Cut into bars or diamond shapes.
TIP – you can also line your pan with aluminum foil sprayed with non-stick cooking spray and then lift the foil out of the pan once bars have cooled.