Chocolate chunky nut squares are a family favorite. This dessert is easy to put together and only takes about a half-hour to prepare. It is gluten and corn free. It can also be soy and dairy free if you simply substitute the butter for spectrum palm oil and use Enjoy Life brand chocolate chips.
This allergy free chocolate chunky nut squares recipe is a bit like the magic cookie bar recipe created by Eagle Brand. My chocolate chunky nut squares recipe doesn’t have graham crackers or sweetened condensed milk, however.
Ingredients: Gluten and Corn free Chocolate Chunky Nut Squares
1/2 cup butter, softened (if you are dairy-free use spectrum palm oil instead)
1/4 cup granulated Evaporated Cane Juice Sugar
1 cup plus 2 tbsp Bob’s Red Mill Brown Rice Flour
3/4 cup gluten-free oats, uncooked (see our Safe Products page for a list of possible brands)
1/4 tsp salt
1/4 tsp baking soda
3/4 cup granulated Evaporated Cane Juice Sugar
1/2 tsp ground cinnamon
1/2 tsp almond extract (be sure it is corn-free)
1/2 cup chopped pecans
3/4 cup shredded coconut
1/2 cup Sunspire brand all natural peanut butter chips (not dairy free or soy free)
1/2 cup gluten free chocolate chips (see our Safe Products page for a list of possible brands)
Directions: Gluten and Corn free Chocolate Chunky Nut Squares
To make your gluten and corn free chocolate chunky nut squares recipe, preheat your oven to 350. Line a 9 x 13 pan with foil, then grease the foil.
Beat the butter and 1/4 cup sugar together with an electric mixer on medium speed. Add 1 cup rice flour, oats, salt, baking soda. Beat on low-speed until well mixed.
Press dough into the bottom of the baking pan and bake for 10-12 minutes; until lightly browned.
Meanwhile, prepare the filling. Beat the eggs for about 2 minutes with an electric mixer, gradually add the 3/4 cup of sugar. Add the remaining 2 tbsp flour, cinnamon and almond extract. Mix well. Stir in nuts, peanut butter chips, chocolate chips and coconut.
When the base/crust is browned, remove it from the oven and add the topping to top of the hot crust. Sprinkle top with additional coconut if desired. Put bake in the oven and bake for 20 minutes.
Allow to cool in the pan on a cooling rack. Once cool, lift out from the pan using the foil, transfer to a cutting board and cut your gluten and corn free chocolate chunky nut squares.
Options for your Chocolate Chunky Nut Squares Recipe:
It is okay to leave out the peanut butter chips and use all chocolate chips.
You could probably substitute Spectrum Shortening for the butter with no problem if you need your chocolate chunky nut cookie bars to be dairy free as well.