Often called “dream bars,” these double-layered bar cookies have a crunchy graham cracker base and a chewy, caramelized top. My friend Ben Duke says, “The only problem with these cookies is that there aren’t more of them!”

　　

Ingredients

makes 16 bars

　　1 recipe Graham Crackers (page 80)

　　1 tablespoon Ener-G egg replacer mixed with 1/4 cup rice milk

　　1 cup firmly packed light brown sugar

　　2 tablespoons Basic Gluten-Free Flour Mix (page 19)

　　1/2 teaspoon double-acting baking powder

　　1 1/2 cups unsweetened coconut flakes

　　1 cup dairy-free, soy-free chocolate chips

　　

Step 1

Follow the Graham Crackers recipe (page 80) up to step 3. Grease a 9 by 9-inch baking pan and sprinkle with a little gluten-free flour mix. Press the crust into the pan with your fingertips. Flatten with the palm of your hand, and prick about 9 times with a fork. Chill in the freezer for 20 minutes, or until firm.

　　

Step 2

Preheat the oven to 350°F.

　　

Step 3

Bake the crust in the center of the oven for 10 minutes.

　　

Step 4

Meanwhile, whisk the egg replacer until foamy. Add the light brown sugar, flour mix, and baking powder. Mix well. Add the coconut flakes and chocolate chips and combine.

　　

Step 5

Spread the topping evenly over the crust, and bake for another 20 minutes, or until golden.

　　

Step 6

Cool completely on a cooling rack. Cut into 16 squares. Store in the fridge.

　　Allergen-Free Baker's Handbook