Birdie Bars Gluten Free Recipes

AMAZING GLUTEN-FREE LAYER BARS

Steps:

• Preheat oven to 350 degrees F ( 175 degrees C ). Generously grease one 13x9-inch baking pan.
• Spread 2/3 of the flaked coconut evenly on the bottom of the baking pan. Sprinkle the butterscotch morsels, chocolate chips, and peanuts evenly over the coconut layer. Pour condensed milk evenly over the whole pan. Top with sliced almonds and remaining coconut.
• Bake in preheated oven for 20 minutes. Cool completely before cutting into squares.

(GLUTEN FREE) MAGIC COOKIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch glass baking dish with parchment paper.
• Mix sugar and eggs together in a bowl until smooth; stir in peanut butter until well blended. Pour peanut butter mixture into the prepared baking dish.
• Bake in the preheated oven until cookie base is partly cooked, 8 minutes.
• Layer semisweet chocolate chips, dark chocolate chips, pecans, almonds, and coconut onto the cookie base. Slowly pour sweetened condensed milk evenly over the toppings.
• Bake in the preheated oven until coconut is slightly brown, about 30 minutes.
• Cool completely before removing cookie bars from pan. Peel away parchment paper and cut into small squares using a sharp knife.

BIRDIE BARS (GLUTEN-FREE)

Steps:

• Place the first 5 ingredients in a frying pan and toast them until the sesame seeds and coconut flakes turn light brown, stirring constantly.
• In a small saucepan, place nut/seed butter and liquid sweetener on medium heat until it can be easily poured. Pour over the nut/seed mixture.
• Add the last 3 ingredients and mix well.
• Press the mixture into an 8 x 8 square pan and cool at room temperature.
• Infuse love and cut into the size you prefer. Store in a sealed container.

GLUTEN-FREE HOLIDAY LAYER BARS

Steps:

• Heat oven to 350°F. Line bottom of 13x9-inch pan with foil; spray with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press dough in bottom of pan. Bake 10 minutes.
• Sprinkle baking chips, coconut, cherries and cashews evenly over partially baked crust. Pour condensed milk evenly over mixture.
• Bake 25 to 35 minutes longer or until light golden brown, covering edges with strips of foil if necessary to prevent excessive browning. Cool completely, about 1 hour. For bars, cut into 6 rows by 6 rows.

GLUTEN-FREE BROWNIE BARS

Steps:

• Preheat oven to 325°. Line an 8-in. square baking pan with parchment, letting ends extend up sides; set aside. In a large bowl, beat the first 5 ingredients until blended. Stir in chocolate chips and walnuts. Spread into prepared pan., Bake until edges begin to brown and a toothpick inserted in center comes out with moist crumbs (do not overbake), 30-35 minutes. Cool completely in pan on a wire rack, at least 2 hours. Lifting with parchment, remove brownies from pan. Cut into bars. Store in an airtight container.

STARBUCK'S COPYCAT OAT BARS (GLUTEN FREE)

Steps:

• Grind 1/2 of the oats in a blender to a fine grind. Grind the other half of the oats to a coarse grind. I use large flake oats. Use certified gluten free if gluten is an issue.
• Add salt and cinnamon. Combine well and set aside.
• In a pot, place the remaining ingredients except the vanilla. Use coconut oil if you need to make this vegan friendly.
• Bring to a boil and then simmer for 2 1/2 minutes.
• Remove from heat and stir in vanilla.
• Add the warm mixture to the dry and mix well.
• Firmly press the mixture into a 7x13 pan sprayed with cooking spray.
• Cool in the fridge for 1/2 hour or more.
• Cut into 16 squares.
• Store in the freezer for several weeks (if you manage to not eat them all)!