The gang will never guess these shortbread bars are gluten-free and loaded with nutrients, thanks to ancient grains!
1 1/2 cups *sorghum flour *
3 Tbs. coconut flour
1/2 cup packed brown sugar, divided
14 Tbs. salted butter, divided
2 1/2 cups mini chocolate chips, divided
1/3 cup *heavy cream *
1 (14 oz.) can sweetened *condensed milk *
2 Tbs. dark corn syrup
1 1/4 cups chopped *pecans *
3/4 cup shredded sweetened coconut
1. Heat oven to 350°F. In processor, pulse first 2 ingredients and 1/4 cup brown sugar 3 times. Add 8 Tbs. butter. Process 20 sec. or until crumbs form; press into greased 9" x 13" pan. Bake 10 min. Cool.
2. In microwave-safe bowl, microwave 2 cups chocolate chips and heavy cream 1 min.; stir until smooth. Spread mixture over crust. Chill until set.
3. Meanwhile, in saucepot over medium heat, bring to a simmer condensed milk, corn syrup and remaining 1/4 cup brown sugar and 6 Tbs. butter, stirring. Cook 6 min. or until mixture coats back of wooden spoon, stirring constantly. Let cool 20 min.; spread in pan.
4. Sprinkle pecans, coconut and remaining chocolate chips over caramel layer. Bake 12 min. or until coconut is light golden brown. Let cool. Chill 2 hrs. or overnight until set. Cut into squares to serve.
Active time: 30 min.
Total time: 3 hrs.
Time-saver: 2-minute caramel sauce
Our cookie-bar recipe features a homemade caramel sauce using pantry staples like sweetened condensed milk, corn syrup, brown sugar and butter. But if you’re pressed for time, you can skip step 3 of our recipe and instead whip up a speedy 2-ingredient microwave caramel sauce.
To do: In microwave-safe bowl, microwave 1 (11 oz.) pkg. caramel bits (or unwrapped, chopped caramel squares), like Kraft, and 2 Tbs. heavy cream or milk 2 min. or until completely melted and blended, stirring after every 30 sec. Pour into pan over chilled chocolate layer and continue with recipe as instructed in step 4.
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