Gluten Free Mommy

I have dubbed this recipe, “Monkey Bars,” because Jude, my little monkey, loves them. Not to mention that he acted like a monkey while I was making them. He has claimed ownership over mommy’s onions and throws them at every opportunity. I had just swept the floor, but decided that it was best to let him have his fun so I could cook. After he went to bed, I found an onion in his toy basket. I may have to start counting them. I am sure there is a lost onion in my living room somewhere. My belly has gotten too big for me to check under couches.

BANANA CHOCOLATE COCONUT BLONDIES “MONKEY BARS”

1/4 cup butter for mixing

2-3 Tablespoons melted butter for topping

1 cup brown sugar

1 Tablespoon granulated sugar for topping

2/3 cup shredded coconut for mixing

1/4 cup shredded coconut for topping

1/2 cup semi-sweet chocolate chips for mixing

1/4 cup semi-sweet chocolate chips for topping

1 cup ripe, mashed bananas

1 teaspoon vanilla

1 cup Pamela’s Baking Mix (or other gluten-free flour combination with leavening)

1 egg

Directions:

Preheat the oven to 350 degrees. Grease a 9×13 baking pan. Mix 1/4 cup softened butter with the brown sugar until combined. Add the egg, mashed bananas, and vanilla. Add the Baking Mix. Stir in 1/2 cup of semi-sweet chocolate chips and 2/3 cup of shredded coconut. Pour in the prepared baking pan. Combine shredded coconut, melted butter, and sugar; sprinkle over top. Spread about 1/4 cup of chocolate chips over the top. Cook for 25-30 minutes or until golden brown.

Makes about 16 bars.

*Bar cookies may be stored, tightly covered, in the pan in which they were baked.

Posted on April 16th, 2007 by Natalie
Filed under: Baked Goods, Desserts, Gluten Free, Celiac, Cookies

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