|Gluten Free Butterscotch Toffee Bars|
GLUTEN FREE BUTTERSCOTCH TOFFEE BARS
Recipe from: Goodies Gone Gluten Free
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2 cups of crushed gluten free snickerdoodle cookies (or any gluten free cookie)
6 Tbsp. (3/4 stick) butter, melted
1 cup butterscotch chips (make sure they are gluten free)
1/2 cup pecan pieces
1/2 cup chopped or slivered almonds
1/2 cup of crushed Heath Bar or chocolate toffee bits
1/2 cup mini or regular semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 1/2 tsp. vanilla extract
Preheat oven to 350 degrees F. Line a 13x9-inch baking pan with foil, leaving a 1-inch overhang. Spray with nonstick cooking spray.
Place cookies in food processor; process until crumbs form. Measure 2 cups.
Combine 2 cups of crumbs and butter in medium bowl; mix well, press crumb mixture evenly onto bottom of prepared pan. Bake 4 to 5 minutes or until lightly browned around edges.
Meanwhile, combine butterscotch chips, pecans, almonds, toffee bits and chocolate chips in a medium bowl. Whisk condensed milk and vanilla in a small bowl; pour over warm crust. Sprinkle with butterscotch mixture, pressing down gently.
Bake 15 to 18 minutes or until golden and bubbly. Cool completely in pan on wire rack. Remove from pan using foil; cut into bars.
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