Often called “dream bars,” these double-layered bar cookies have a crunchy graham cracker base and a chewy, caramelized top. My friend Ben Duke says, “The only problem with these cookies is that there aren’t more of them!”
Recipe information
Yield
makes 16 bars
Ingredients
Preparation
Step 1
Follow the Graham Crackers recipe (page 80) up to step 3. Grease a 9 by 9-inch baking pan and sprinkle with a little gluten-free flour mix. Press the crust into the pan with your fingertips. Flatten with the palm of your hand, and prick about 9 times with a fork. Chill in the freezer for 20 minutes, or until firm.
Step 2
Preheat the oven to 350°F.
Step 3
Bake the crust in the center of the oven for 10 minutes.
Step 4
Meanwhile, whisk the egg replacer until foamy. Add the light brown sugar, flour mix, and baking powder. Mix well. Add the coconut flakes and chocolate chips and combine.
Step 5
Spread the topping evenly over the crust, and bake for another 20 minutes, or until golden.
Step 6
Cool completely on a cooling rack. Cut into 16 squares. Store in the fridge.
