I am a food lover and mom of 3 with Celiac Disease and multiple food allergies. I completed Culinary Management School in August 2012 at the Institute of Culinary Education (ICE) in New York City and am currently enrolled in the Culinary Arts program. I started my blog, Celiac and Allergy Friendly Epicurean (C.A.F.E.) by Jackie Ourman, with the hopes of helping other with similar issues. I am so thrilled to be here as a guest on Laura’s blog. It is amazing to connect with and reach you through her site which is a fun yet powerful resource for so many of us.
Laura asked me to share my Magic Cookie Bar recipe and I am so happy to do so. It’s one of my most requested desserts. See the melty chocolate throughout these cookie bars? As you get to know me, you will realize I am a chocolate freak! There is literally not a day that goes by where I don’t eat at least a little bit of chocolate. Usually more than just a little bit. Desserts are the toughest to sort our when you have food allergies; gluten, nuts, or otherwise.
If chocolate is your thing and you want an easy dessert to bring to a party or to enjoy with your family, you should definitely whip up a batch of these. The recipe can easily be adapted to fit many different food allergy-restricted diets and will still be mouth-watering and an absolute crowd pleaser!
Magic Cookie Bars (Adapted from Betty Crocker’s Lucious Layer Bars)
These quick and easy treats can be made using a store-bought chocolate chip cookie dough or your favorite homemade gluten-free cookie dough as a base. I used Betty Crocker Gluten-Free Chocolate Chip Cookie Mix since it is peanut and nut free as well. Alton Brown also has a great gluten-free chocolate chip cookie recipe you can use for the base.
- 1 Box Betty Crocker Gluten Free Chocolate Chip Cookie Mix, prepared or any other prepared chocolate chip cookie dough
- 1 14 oz can of sweetened condensed milk
- 1 cup shredded coconut
- 1 cup of semi-sweet chocolate chips
- ½ cup of 2 of the following toppings*; milk, dark or white chocolate chips, butterscotch chips, toffee, or nuts (if you are not allergic)
- *In this recipe, I used Hershey’s Dark Chocolate Chips and Hershey’s Toffee (I often used crushed almonds in place of toffee)
- Preheat oven to 350 and spray 13×9 dish with cooking spray
- Prepare cookie dough and spread it on the bottom of the greased pan (you only need a thin layer so don’t worry if it doesn’t seem too thick)
- Bake cookie base for 15 minutes and take it out of the oven
- Pour sweetened condensed milk over the cookie base
- Mix shredded sweetened coconut with semi-sweet chocolate chips and 2 other toppings you have chosen in a bowl
- Layer this mixture on top of the condensed milk and bake for an additional 30-35 minutes (until coconut flakes turn light brown)
- Let cool for about 2 hours, cut, serve and enjoy
Now try to stop drooling. I know your jaw is dropped to the ground right now because these cookie bars looks so…what’s the word? Magical.
I want to thank Jackie Ourman for writing this post for all you readers, and I hope you are able to whip up this treat and enjoy the chocolate wonderfulness that it will bring.
Jackie is no stranger to food allergies. Two of her children have been diagnosed with multiple food allergies, one with Celiac Disease (like herself), and the other with a life-threatening allergy to peanuts, among other things. Jackie decided to embrace allergy-friendly foods rather than live in fear of the food pyramid landscape. She enrolled in culinary school, on a mission to learn about food, recipes, and the realities of working in busy restaurant kitchens. As a recent graduate of Culinary Management School at the Institute of Culinary Educations in NYC, Jackie is currently in the Culinary Arts program.