1 package (14 oz) Immaculate Baking Co.™ Gluten Free Chocolate Chunk Cookie Dough
1/2 cup canned sweetened condensed milk (not evaporated)
1/2 cup dark chocolate chips
1/4 cup gluten-free white vanilla baking chips
1/3 cup raw coconut flakes
1/3 cup chopped natural almonds
Heat oven to 325°F. Line 8-inch square pan with foil; spray foil with cooking spray. Flatten and press cookie dough rounds evenly in bottom of pan.
Bake 20 to 22 minutes or until crust is golden brown and puffy. Pour condensed milk evenly over surface. Sprinkle remaining ingredients evenly over top.
Bake 32 to 36 minutes or until bubbling along edges and coconut is lightly toasted. Cool completely on cooling rack, about 2 hours. Cut into 4 rows by 4 rows.
Try replacing gluten-free white vanilla baking chips with gluten-free butterscotch or gluten-free peanut butter chips for a different flavor.
Lining a pan with foil makes for easy cleanup and quick bar removal.
Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
|Calories from Fat||100|
|% Daily Value|