(Ray)
(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining
#175 Dtp:225 Page:68001-176_30969.indd 68 7/15/13 12:53 PM
68 GLUTEN-FREE ENTERTaiNiNG(Text)
Cranberry Seven-Layer Bars
a festive take on the classic cookie bar, this recipe has an easy
pecan shortbread crust instead of a graham cracker crust and has the addition
of white chocolate chips and cranberries.1½ cups (150 g) walnuts or pecans,
divided
1 cup (120 g) liv’s flour blend
(page 15) or ½ cup (60 g)
cornstarch plus ¼ cup (30 g)
almond flour plus ¼ cup (30 g)
oat flour
¼ cup (56 g) brown sugar
¼ teaspoon salt
4 tablespoons (56 g) unsalted
butter, melted
1 cup (175 g) butterscotch chips
1 cup (175 g) white chocolate chips
1 cup (120 g) dried cranberries
1 can (14 ounces, or 392 g)
sweetened condensed milk
1 cup (85 g) flaked coconutPreheat the oven to 350 ̊F (180 ̊C, or gas mark 4). Grease a 9 x 13-inch
(23 x 33 cm) baking dish and set aside.
Combine ¾ cup (75 g) of the nuts, flour blend, brown sugar, and
salt in a food processor. Pulse to finely chop the nuts and combine the
ingredients. Add the melted butter and pulse until combined and the
mixture is crumbly. Press into the pan and bake for 5 minutes.
Remove from the oven and layer in the remaining ¾ cup (75 g) nuts,
and top with the butterscotch chips, then the white chocolate chips, and
then the cranberries. Pour the sweetened condensed milk over the top,
and finally, sprinkle with the coconut.
Bake for 20 minutes, or until bubbly and lightly golden at the edges.
Let cool for several hours to set before cutting into 24 pieces.Yield: 24 cookie bars
Chef’s Tip
- Get closer to the classic seven-layer bar by using semisweet chocolate
chips, subbing peanuts for the pecans, and omitting the cranberries. - Check the ingredients on your butterscotch chips to ensure they're
gluten-free! I've seen one or two brands that aren't.
(Ray)
(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining
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