Yield: 16 Bars
- 2 cups gluten free cookie crumbs
- 8 tablespoons virgin coconut oil, melted
- 1 ½ tablespoons instant espresso powder*
- 6 ounces semi-sweet chocolate chips
- 2 cups Erewhon Crispy Brown Rice Gluten-Free Cereal
- 1 ½ cups unsweetened large flaked coconut
- 1 ½ cups roughly chopped raw pecans
- 14 ounces sweetened condensed milk**
Preheat your oven to 350°F. Grease an 8-inch x 8-inch pan well with coconut oil and line it with a piece of unbleached parchment paper, allowing the paper to overhang two sides of the pan. Grease the paper, then place a crisscrossed sheet of unbleached parchment paper over the top of the first, again with overhanging sides. This will help you remove the bars from the pan after baking. Set the pan aside.
In a medium-sized bowl, place the cookie crumbs, melted coconut oil and the espresso powder, and mix to combine well. Press the cookie crumb mixture firmly into the bottom of the prepared pan in an even layer. Cover with an even layer of chocolate chips, then a layer of the Crispy Brown Rice Cereal, a layer of the coconut flakes, and finally a layer of the pecans. Pour the sweetened condensed milk evenly over the top.
Place the pan in the center of the preheated oven and bake for 25 minutes, or until the top is brown and bubbling. Remove from the oven and allow the bars to cool completely in the pan. They will be easiest to cut if you chill the bars before removing them from the pan. Before serving, remove the bars from the pan by holding on to the overhung pieces of parchment paper and lifting straight up.
Slice into 16 bars and serve.
You can substitute 1 tablespoon of instant coffee ground with 1 teaspoon cocoa powder for the espresso powder.
To make dairy-free sweetened condensed milk, combine 2 14-ounce cans of coconut milk (not low fat) with ½ cup sugar and 1/8 teaspoon kosher salt in a medium-sized saucepan, and stir to combine. Cook over medium-high heat, stirring almost constantly (so it doesn’t burn or splatter) until it has reduced by at least half (about 10 minutes). Allow the sweetened condensed milk to cool to room temperature. It will thicken slightly as it cools, but it should already be thick enough to coat the back of a spoon well. Store any excess in the refrigerator.
Source: Nicole Hunn