1 1/2 cups (225 g) crunchy cookie crumbs (I used crushed gluten free graham crackers)
8 tablespoons (112 g) unsalted butter, melted and cooled
4 ounces semi-sweet chocolate chips, plus a few more for sprinkling
4 ounces white chocolate chips, plus a few more for sprinkling
1 1/2 cups (120 g) coconut flakes/chips, plus some more for sprinkling
1 1/2 cups (120 g) raw pecan pieces (or whole pecans, chopped)
1 14 ounce can sweetened condensed milk
Preheat your oven to 350°F. Grease and line an 8 x 8-inch square baking dish, and set it aside.
In a medium-sized bowl, place the cookie crumbs and the melted butter, and mix to combine well. Transfer the mixture to the prepared baking dish and press it firmly into the bottom. On top of the cookie crust in even layers, add the semi-sweet chocolate chips, the white chocolate chips, the coconut, and the pecans. Pour the sweetened condensed milk evenly over the top of the whole dish. Sprinkle the top evenly with a few more semi-sweet chocolate chips, white chocolate chips and/or coconut chips.
Place the baking dish in the center of the preheated oven, and bake for 25 to 30 minutes, or until the top of the dish is a warm brown bubbling gooey mess. Remove from the oven, and allow to cool for at least 15 minutes in the pan. If you try to remove it too soon, it won’t hold together. To make the bars easier to slice, chill in the freezer for 30 minutes. Once cool, grab the overhanging layers of parchment and remove the bars from the pan. With a wet knife, slice the bars into 12 equal squares. Serve at room temperature or chilled from the refrigerator.
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