Gluten Free Cookie Bars

This cookie bar is a simple gluten free recipe. Making it a good cookie choice for people with Celiac disease. This basic recipe is easily adjusted to accommodate other allergies too. No eggs are required and any nut can be used if there is a preference. This recipe yields over fifty, 2x 1 inch cookie bars. It is pretty enough to serve at a party, yet sturdy enough to pack on a camping trip

To make this recipe you will need the following:

1½ Cups Corn Flakes (crushed)
3 Tbsp sugar
½ Cup butter (1stick) melted
1 Cup semi-sweet chocolate chips
1 1/3 coconut flake
1 Cup coarsely chopped pecans
1 Can sweetened condensed milk

Preheat oven to 350 degrees F
To crush Corn Flakes I use a gallon storage bag and marble rolling pin. A heavy glass would also work.. Measure and fill your bag with Corn Flakes, seal, and roll until flakes are crumbs.

In a 13x 9x 2 inch pan mix Corn Flakes, sugar, and melted butter. Firmly and evenly press mixture into bottom of pan using a glass to form the crust. Do not form crust up sides of dish.

Toss chocolate chips evenly over crust to form your second layer of cookie. Spread coconut over chocolate chips as third layer. Sprinkle nuts on coconut as fourth layer. Finally pour sweetened condensed milk over entire dish.

Bake at 350 degrees for 25 minutes or until edges are lightly browned. Once browned remove from oven and cool fifteen minutes. Cut into 2x 1 inch bars. Place onto pretty platter and serve to impress. Or a gallon storage bag for more rugged travel, they are guaranteed to go quickly.