And now, a recipe

4 Apr

I do a lot of baking for Passover, and yesterday I made up this recipe.  It is based on this recipe: but I have made it gluten free so I can feed it to my relatives with Celiac and watch them get seriously high on the sugar.  

Ah, the sugar.


Kosher for Passover and Gluten Free Magic Bars

  • 1/4 cup extra virgin coconut oil (You could use butter.  I just like coconut oil.)
  • 1 bag sweetened flaked coconut
  • 1 cup semi-sweet chocolate chips
  • 3/4 cup cranberries , dried
  • 1/2 cup walnuts , chopped
  • 1 (14 ounce) can fat-free sweetened condensed milk
  1. Preheat oven to 350 degrees.
  2. Generously coat a 11 x 7 baking pan with cooking spray. Add the coconut oil and place in the oven to melt. This will take about a minute. Remove from oven.
  3. Press about 3/4 of the bag of coconut into the oil, being careful not to burn your fingers.  You want to get a thick layer of coconut on the bottom.
  4. Sprinkle the chocolate chips evenly over the top.
  5. Next, sprinkle the cranberries and then the walnuts. 
  6. Pour the sweetened condensed milk evenly over the top.  
  7. Sprinkle with the rest of the coconut, and press down gently with a fork.
  8. Bake for about 20-25 minutes, until golden brown.
  9. Cut into 24 squares while still somewhat hot. If you let them cool they become very difficult to cut.

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