Last week I mentioned that I was going to make a GFCF version of Magic Cookie Bars, inspired by a Martha Stewart recipe I saw. As it turns out, they were a tremendous success for me and the Professor, who gained a few pounds by inhaling them. The Prince, however, was less enthusiastic. They actually turned out more like a variation on Rice Krispy Treats (without the Rice Krispies). I think the Prince would have liked them if I had omitted the pecans, because he likes the other ingredients—marshmallows, coconut, corn flakes.
So I am going to post the recipe here with the caution that your little one may not like the nuts either! I am also going to post an idea for a recipe that I have not made yet: Glutino Chocolate Wafers. If you make it before me, let me know how it goes. I will probably get to it eventually, just had a little blogging time today, so I thought I’d share.
1 package (7 oz) shredded coconut
Coconut Corn Flake Pecan Bars
1 package GFCF chocolate chips (we use Tropical Source)
1 ½ cup pecan halves (if desired)
Non-stick cooking spray
1 package (10 oz) mini-marshmallows
4 TB butter substitute (such as Earth Balance Buttery Spread)
4 cups cereal (we used Envirokidz Amazon Corn Flakes)
Preheat oven to 350. Spread coconut on one side of a large cookie sheet and pecans on the other side, if using, on the other. Toast, about 15 minutes.
Coat an 8 inch square baking pan with non-stick spray. Line pan with waxed paper, leaving some over the edges to help you remove from the pan later. Spray the inside of the paper too.
In a large non-stick pan, melt marshmallows and butter substitute over medium heat, about 5-10 minutes. (You could probably microwave them too, but I find it hard to know how long before they burn!) Remove from heat.
Quickly stir in cereal and chocolate chips. Transfer to your pan. Cool in fridge until firm, about 2 hours. The chocolate will begin to melt when you stir it in and look a bit “muddy” but never fear, when the batter hardens, all is well. When firm, remove from pan and peel off paper. Use a serrated knife and cut into small bars. They are very rich, a little goes a long way!
Glutino Chocolate Wafers
(warning: not yet kitchen-tested or Little Prince approved!)
1 package GFCF chocolate chips (like Tropical Source)
1 box, round Glutino Crackers (the ones that look like Ritz)
¼ tsp. peppermint extract (GFCF, McCormick)
Sprinkles or crushed GFCF candy, if desired
Melt chocolate chips over low heat, or in microwave. Blend in extract. Dip crackers in melted mixture to coat, place on wax paper covered cookie sheets. Top with sprinkles or crushed candy, if desired. Refrigerate until firm, probably 1 or 2 hours. Another thought I had, spread each cracker with peanut butter before dipping in chocolate. Let me know if this works, or if it is just a sticky mess! When I try them, I’ll report back!