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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

  1. Preheat oven to 350°F.
  2. 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.
  3. 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!)
  4. 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!)