Stop the press. It’s official – our favorite cookie sits next to me as I write this: gluten free Magic Bars. We brought together a happy marriage of oatmeal and our Flour Farm flour to create the perfect sweet. The entire family has unanimously asked for these cookies to be present at our holiday meal. Woo! Get ready to indulge in decadent, chocolatey, cookie delight.
What makes these bars so magical? First off, they are SO EASY to bake. Second, we make an oatmeal, chocolate chip cookie crust as the foundation for several layers of toppings. We use organic, gluten free ingredients that include unsweetened shredded coconut, homemade butterscotch chips, Enjoy Life mini chocolate chips, and chopped raw cashews. We also cook up our own sweetened condensed milk. Yum! You do not need to whip up your own ingredients to make these cookie bars. They will still taste delicious.
DIY Sweetened Condensed Milk
Add 946 ml (32 oz) Whole Milk or Milk Alternative (4 C) and 200g (7 oz) Light Brown Sugar (1 C packed) to a medium sized sauce pan. Heat on medium low and stir slowly until sugar has dissolved. Bring mixture to a low simmer and maintain that simmer for about 1 hr, 15 minutes to 1 hr, 30 minutes. DO NOT STIR while simmering and DO NOT BOIL. Occasionally skim off any impurities that foam up on the surface. Your milk is ready when you have reduced the amount by half. We continue to cook down until there are a little over 14 ounces left. Remove from the heat, stir and allow to cool in the pan. Store in the refrigerator in a lidded, pint sized jar until ready to use. Allow to come to room temperature before adding to the recipe.
The result is far superior to anything you will buy off the shelf. Best of all, you can make the sweetened condensed milk ahead of time and store in the refrigerator for up to six months. For a video tutorial, check out Gemma’s Bigger Bolder Baking Blog.
DIY Butterscotch Chips
This recipe has been adapted from Heavenly Homemakers Blog. Thank you!
- 57g (2 oz) Salted Butter (4 T or 1/2 stick)
- 57g (2 oz) Coconut Oil (4 T)
- 100g (3.5 oz) Brown Sugar (1/2 C)
- 1/2 tsp Pure Vanilla (2g)
DO NOT BOIL! Add all ingredients, except the vanilla, to a medium sized sauce pan. Heat on medium low until the sugar is just dissolved in the liquid fats. Keep the temperature under 200 F/93 C. A digital read or candy thermometer works wonders. This process takes no more than 5 minutes. If you see any bubbles come to the surface, turn the heat to low. Whisk frequently.
Add vanilla, whisk and remove from heat. Pour into a greased 7” spring form pan. If you use a larger pan, no worries, your chips will come out a bit thinner. If not using a spring form pan, place unbleached parchment on the bottom of your pan and then grease. Place pan in the refrigerator for several hours until set. It’s ready when you push on the surface and it feels solid. If your finger leaves an indent, refrigerate for another hour.
These chips store beautifully in the refrigerator for several weeks. We keep ours in a sealed Mason jar.
A quick note: if you accidentally boil the sugar or overcook the liquid, don’t freak. You will know this happened if your liquid separates from the sugar and looks like a gooey mess instead of looking like a newlywed couple. All you have to do is spoon off the extra fat and pour the mixture into the pan. It will still taste yummy. Guess how I know this??
Let us know how this recipe worked for your family. Leave us a message in the comment section section below. We love to hear from you!
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. This blend is found online at Amazon.com or in a few local grocery stores. If you choose to make this with another flour blend, please note that your results may differ.
Peace & LOVE – Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for equipment or ingredients used to make this recipe, please consider supporting Flour Farm and 2nd Harvest by clicking on the Amazon Associate links provided below. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love!
Products from Amazon.com
Price: Out of stock
Recipe Inspiration: Tieghen Gerard’s killer recipe, 7 Layer Oatmeal Chocolate Chip Cookie Bars found at The Half Baked Harvest
Photos by DuPree Productions
Equipment: Digital Scale (preferred), 8 x 8″ Square Baking Pan, Mixing Bowls, Measuring Cups and Spoons, Sturdy Mixing Spoon, Cooling Rack, Whisk
Substitutions: Do you need suggestions to swap out an ingredient? Click here.
Before You Dive In – Prep:
- Prepare homemade sweetened condensed milk, (if using), bring to room temperature
- Prepare homemade butterscotch chips, (if using)
- Lay unbleached parchment on the bottom of pan and grease (skip the parchment if using a USA Pan)
- Move oven rack to center
- Preheat oven to 350 degrees Fahrenheit (177 C)
Choose Gluten Free, Non-GMO, & Organic Ingredients.
- 75g (2.6 oz) Rolled Oats, also called old fashioned oats (3/4 C)
- 60g (2.1 oz) Flour Farm Organic Gluten Free Flour Blend (1/2 C + 1 tsp)
- 50g (1.8 oz) Light Brown Cane Sugar (1/4 C)
- 1/4 tsp Baking Soda (1g)
- 1/4 tsp Extra Fine Pink Himalayan Salt (1.5g)
- 59ml (2 fl oz) Neutral Oil, we use sunflower oil (1/4 C)
- 1/2 Large Pasture Raised Egg, slightly beaten (25g)
- 1 tsp Pure Vanilla Extract (5 ml)
- 62g (2.2 oz) Mini Chocolate Chips (1/3 C)
(Add more or less depending on your preference. Use the measurements as a guide.)
- 62g (2.2 oz) Unsweetened Shredded Coconut (3/4 C)
- 95g (3.3 oz) Mini Chocolate Chips (1/2 C)
- 85g (3 oz) Butterscotch chips (3/4 C)
- 198g (7 oz) Sweetened Condensed Milk (1 C – 2 T or 1/2 of a 14 oz can)
- 57g (2 oz) Chopped Raw Cashews (1/2 C)
Please read prep note above before you begin, thank you!
Step 1: Combine all ingredients for the cookie crust except the chocolate chips. Mix well with a sturdy spoon until all ingredients are incorporated. Press the dough into the prepared baking pan. Sprinkle the chocolate chips evenly over the surface of the dough. Gently press the chocolate chips into the dough.
Step 2: Bake in a preheated 350 F/177 C oven in the middle of the center rack for 5 minutes.
Step 3: Remove pan from the oven and place on a cooling rack. Spread the coconut evenly over the surface. Next, spread an even layer of mini chocolate chips followed by a layer of butterscotch chips. Slowly pour the sweetened condensed milk evenly over the top. Finish with a layer of chopped cashews.
Step 4: Return the pan to the oven and bake for 25 minutes. The top will appear golden brown. Remove from the oven and transfer the pan to the cooling rack. Cool for several hours before cutting. Bars refrigerate well for up to three days or freeze for up to a month.
DIY recipes for sweetened condensed milk and butterscotch chips are listed in the blog above.
Nutrition information provided below is for the recipe as written using Enjoy Life mini chocolate chips, homemade sweetened condensed milk, and homemade butterscotch chips. Each bar weighs approximately 30g (1 oz).
- Method: baking
- Serving Size: 1 bar
- Calories: 160
- Sugar: 12g
- Sodium: 55mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
Keywords: Gluten Free Magic Bars Oatmeal cookies chocolate chip