Chocolate Chunky-nut Squares

This dessert is easy to put together and only takes about a half-hour. It is gluten-free, corn and soy-free, and can be dairy-free if you simply substitute the butter for spectrum palm oil.

Ingredients:

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 tbs 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
2 eggs
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 peanut butter chips
1/2 cup gluten free chocolate chips (see our Safe Products page for a list of possible brands)

Directions:

Preheat 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 tbs 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 into squares.

Options:

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.

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