This decadent, buttery recipe for gluten-free almond toffee bars is based on a recipe by Connie Sarros called "Dream Bars" which appears in her book, Wheat-Free, Gluten-Free Dessert Cookbook." This version uses a convenient commercial GF baking mix free of bean flours.
These bars are very sweet and chewy. They taste like a rich gluten-free candy bar.
Read a review of Wheat-Free, Gluten-Free, Reduced-Calorie Cookbook by Connie Sarros.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
- 1/2 cup softened unsalted butter
- 1/2 cup brown sugar for base + 1 cup brown sugar for topping mixture
- 1 cup gluten-free all purpose flour mix (I used Pamela's GF Bread Mix and Flour Blend)
- 2 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons GF all purpose flour mix
- 1 1/4 teaspoon GF baking powder
- 1/2 teaspoon salt
- 1 cup baker's coconut
- 1 cup coarsely chopped almonds
Cream butter and 1/2 cup of brown sugar for 3 minutes. Add 1 cup of gluten-free flour blend and beat just until the mixture is thoroughly combined. Use a large spatula to evenly spread mixture in an ungreased 9 x 13 baking dish. This will be a thin-looking layer. Bake for 10 minutes. Remove from oven.
While the bottom layer is baking, whisk eggs with vanilla. Stir 1 cup brown sugar, GF flour mix, salt, GF baking powder, coconut and chopped almonds. Stir to thoroughly combine.
Use a teaspoon to evenly drop topping mixture over the baked layer. (Closely space the drops of topping mixing).
Bake for 25 minutes, until the bars are golden. Completely cool before cutting.
Yield: About 24 2-inch bars
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.