I’m one of those mommies. You know, the “mean” ones. The ones that won’t buy girl scout cookies on principle. I don’t like that most of their flavors include funky chemical ingredients. And I’m not a fan of the fact that their pushers don’t make much of a profit in the process. I’d rather just make a donation to the troop, go home, and eat cookies whose ingredients I recognize (or bake my own).
My daughter is a huge fan of Samoas – the girl scout cookies that are layered with caramel, chocolate and coconut. When I saw a recipe for layered cookie bars in this month’s issue of Everyday Food, I thought of her. I could make our own treat and they would resemble the cookies (that my father buys but hides from my mom).
Gluten Free Layered Choco-Coco-Nut Bars
What’s Cooking with Kids ~ whatscookingwithkids.com
3/4 cup unsalted butter, chilled
1/2 cup powdered sugar
1 1/2 cup gluten free baking mix or gluten free flour
1/2 teaspoon kosher salt
3/4 cup rolled oats (not quick cooking)
1 cup walnut pieces
1 cup semisweet chocolate chips
1/2 cup dried cherries or cranberries
1 (14 oz) can of organic sweetened condensed milk
2 cups unsweetened coconut ribbons or shredded coconut
- Preheat the oven to 375 degrees.
- Line a 9×13 baking dish with parchment, with the paper overhanging the edges
- Cut the butter into small pieces. Be sure it is very cold.
- Measure the following ingredients and pour them into the food processor: butter, gluten-free flour, powdered (confectioner’s) sugar and salt.
- Pulse until it resembles course sand.
- Measure and add the oats to the mixture and pulse again until combined.
- Press the dough mixture into the bottom of the prepared pan, and press so that it is flat and is an even thickness throughout.
- Bake for approximately 20 minutes, or until lightly golden brown.
- Remove the pan from the oven and sprinkle the cookie with chocolate chips.
- Top with walnuts and dried cherries or cranberries.
- Pour the sweetened condensed milk over the toppings and then top it off with an even coating of shredded coconut.
- Bake again until the coconut is golden brown, about 20 minutes more.
- Allow the layered bars to cool in the pan completely before removing to cut.
- Cut the bars into 2-inch squares and store in an airtight container.
Call the Kids:
- Line the baking pan with parchment.
- Measure all of the dry ingredients.
- Press the pulse button on the food processor.
- Press the dough into the pan.
- Measure and sprinkle the toppings onto the pre-baked cookie (being careful they don’t touch the hot pan.)
- Get out the glasses for the milk you’ll be needing to drink with these beauties!
ps. While I won’t buy girl scout cookies, I don’t stress if my kids eat them occasionally (at their friend’s house, for example) – I am teaching them to read ingredients and make good choices most of the time. It’s the best most of us can do 🙂
What’s your take on girl scout cookies?