The small town in Florida that my Grandparents live in have very little gluten or dairy free options so I had to get creative. I had seen this recipes for Seven Layer Bars and although they look absolutely delicious, I didn't have enough patience or appropriate ingredients to make them. Target was my only shopping option so I took to the aisles with the classic Eagle Brand Milk recipe to see what substitutions I could find.
For the crust, I found these Annie's Gluten and Dairy Free, Snickerdoodle bunnies. They were a bit sweeter than normal graham crackers so I when I mixed in the butter I added a some more cinnaman hoping to dull it down.
Luckily they had Enjoy Life chocolate chips! I honestly like these better than regular chocolate chips any way. I used the whole bag at various stages of layering so they bars were extra chocolatey!
The condensed milk was the hardest to step by far. I found this recipe for Vegan sweetened condensed milk. I used 1 can of coconut milk and 1/4 cup of pure maple syrup. I simmered it at a low heat for about 30 minutes, I think it definitely could have cooked a bit longer but I was antsy.
Full Recipe:
1 1/2 cups (about 1 bag) of Annie's Snickerdoodle Cinnamon and Sugar, Gluten Free Bunny Cookies (crumbled)
1 1/2 tsp Cinnamon
1/2 cup of butter, melted
1 package of Enjoy Life, Dairy Free Chocolate Chips
1 1/3 cups of flaked coconut
1 cup of chopped pecans
1 1/2 cups of Vegan Sweetened Condensed Milk
Pre-Heat the oven to 350 degrees and grease a 9x9 baking pan.
Mix together crumbled cookies, cinnamon and melted butter. Press mixture firmly into the bottom of the pan. Sprinkle in half the bag of chocolate chips and half the coconut.Pour condensed milk over the bars. Sprinkle the rest of the chocolate chips, coconut and nuts evenly over the top.
Bake for 25 minutes. Let bars cool completely before cutting or refrigerate for firmer bars.
They went so fast (eaten by my non-Paleo/food allergy family) I almost didn't get a picture of the final product!
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