Toffee and Nut Bars on Cookie Crust made with GF Baking Mix
Just having the homemade gluten-free baking mix available in my kitchen means I can whip together this stunning treat in no time. You mix together the crust ingredients and bake it to a golden brown. Meanwhile, measure the toppings to be ready to top the crust off when it comes out of the oven. Nothing could be easier.
Occasionally, I have to put the crust and chocolate chips back in the cooling oven to melt the chips so I can spread them. This just makes this easy recipe even easier. Then top with shredded coconut and chopped nuts (I used pecans–that is what I had handy). Remember to press the toppings into the chocolate so they are secure–you don’t want to miss any of this goodness!
I really do believe that the hardest thing is to wait for them to cool. But, believe me, it is worth the wait!
- ½ cup butter, softened
- ¾ cups brown sugar
- 2 cups homemade gf baking mix (recipe posted June 29)
- ¾ cups gf chocolate chips
- ¼ cup shredded coconut
- ½ cup chopped nuts
- Combine butter and brown sugar until creamy and smooth.
- Add homemade gf baking mix and mix until well blended.
- Preheat oven to 350 degrees F. and prepare 9" x 12" baking pan by lining it with foil and spraying with baking spray or grease generously.
- Press crust dough into prepared baking pan. Bake at 350 degrees F for 25-30 minutes, until golden brown.
- After taking pan out of oven, immediately sprinkle with chocolate chips. Let stand for 2-3 minutes so the chips melt. With the back of a spoon spread out the melted chocolate.
- Sprinkle the coconut and chopped nuts over the soft chocolate. Press so they are secure. Let cool completely before cutting. Makes 20-24 cookies.
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