Gluten Free Magic Bars Recipe
Okay, so 55 degrees doesn’t necessarily foreshadow the next ice-age and while the temps in some parts of the country and the world are sub zero, I guess I really shouldn’t complain. But just because I shouldn’t doesn’t mean that I won’t.
Seriously! Doesn’t the fact that we here in Florida suffer through summers with heat so mind-numbing it would make Lucifer homesick and air so thick with humidity that a salamander would be at home mean that we get cut a little slack in the winter? And what’s up with this rain? It rains EVERY DAY in the summer here and extra during hurricane season. Do we really need to suffer through drizzly days in the winter when any self respecting Floridian should be at the beach?
Well it is enough to drive me in doors, under a duvet, watching a DVD of a burning Yule Log. And while I am at it, I better be smelling chocolate baking in the oven.
All the shivering has burned up so many calories that I hardly have the energy to make even the simplest of gluten-free cookies. I have no strength for rolling and slicing or even dropping cookie dough onto a sheet. The only solution for this severe choleric depletion is something sweet and very, very easy. This got me thinking about those Magic Bars from my gluten-eating days. Throw some ingredients in a pan, bake for 30 minutes and viola! Pure chocolaty nirvana.
This is my own gluten-free version of those Magic Bars with a more grown up flavor mix. I used dark organic chocolate chips, dried cherries and almond slivers. For the graham cracker crust, I substituted a delicious, toasty almond base. Not only gluten-free but grain-free as well.
Gluten-Free Magic Bars
- 2 cups whole raw almonds
- ½ cup granulated sugar
- ½ teaspoon salt
- 1 pinch ground cloves
- ¾ cup unsalted butter - melted
- 2 cups semisweet chocolate chips
- 1 cup dried cherries - chopped
- 1 cup slivered almonds
- 1 (14-ounce) can sweetened condensed milk
- 1 1/3 cups flaked coconut
- Pre-heat oven to 325 degrees. Coat a 13x9 inch glass baking pan with gluten-free non-stick cooking spray.
- Heat a large skillet over medium high heat and add the whole raw almonds. Toast until browned but not burned, shaking pan frequently -- about 3 minutes.
- Process almonds in a food processor until finely ground. Add granulated sugar, salt and ground cloves. Mix well. Add melted butter and mix well. Press into bottom of prepared pan.
- Layer evenly with chocolate chips, dried cherries and slivered almonds. Pour sweetened condensed milk evenly over the whole thing. Top with the coconut and press down firmly with a spatula or fork.
- Bake 30 minutes or until lightly browned. Cool. Cut into squares or triangles.
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