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Note: I participated in a campaign on behalf of Mom Central Consulting for ACH Food Companies Inc. I received a promotional item as a thank-you for participating.

Have you taken part in a bake sale? I did almost three years ago and it was a lot of fun. I hope to get one pulled together again this year that I can participate in. Fleischmann’s Yeast and Karo Syrup are helping end childhood hunger in America by supporting the Share Our Strength’s No Kid Hungry Campaign. We took part in their Great American bake sale as a mom’s group and raised $460.32. They currently have a virtual bake sale going on Fleischmann’s Yeast and Karo Facebook pages. To participate you must “like” Fleischmann’s Yeast’s Facebook Page.

No oven needed. No money required. Just select your favorite mouth-watering virtual bake sale recipes from our list … then send them to your friends to “like.” Go ahead, this is free, easy fun!

By creating a virtual bake sale and sharing with your friends between now and May 12th, you could win a weekly prize pack or our grand prize – a KitchenAid® mixer!

I know I couldn’t be without my KitchenAid Mixer!! To help promote this campaign, I decided to make Karo Syrup’s Coconut Toffee Cookie Bar recipe, but I decided to try to make it gluten free. Don’t worry, if you’re not gluten free, you can still make this recipe the exact same way by substituting the Gluten Free flour with regular all-purpose flour.

Coconut Toffee Cookie Bars Recipe (Gluten Free)

Ingredients

CRUST:

1-1/4 cups gluten free all-purpose flour
1 cup old-fashioned oats
2 cups flaked coconut
3/4 cup brown sugar
1 cup butter softened
1 egg beaten
1 package 12 ounces semi-sweet chocolate chips

FILLING:

1 can 14 ounces sweetened condensed milk
1/4 cup Karo® Light Corn Syrup
1 package 8 ounces toffee bits

Instructions

Preheat oven to 350°F.
CRUST: Mix flour, oats, coconut, and brown sugar in a large bowl at low speed of electric mixer. Add butter; continue to mix until crumbly. Add egg, mixing well. Stir in chocolate chips. Reserve 1-1/2 cups mixture for topping. Press remaining crust mixture into bottom of greased 13 x 9-inch baking dish. Bake 10 minutes.
FILLING: Combine sweetened condensed milk and corn syrup. Pour evenly over hot crust. Sprinkle with toffee bits. Top evenly with reserved crust mixture. (It's easiest to take a teaspoon and grab spoonfuls to spread over the top. I didn't do that and it was just clumps here and there!)
Bake 25 to 30 minutes until golden brown. Cool and cut into bars. (Make sure it cools completely or you have a big crumbly mess on your hands!)

I found that these cookie bars taste just like a Girl Scout Samoa cookie! I’d like them a lot better with a little less coconut, but overall found that they are very good. I’ll be serving them Friday night at a blogger party I’m having at my house. I can’t wait to hear their reviews of the cookies. Don’t forget to go over to the Fleishmann’s Facebook Page and take part in the Virtual Bake Sale!

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