These tasty treats are more like a candy bar than a cookie. Served with hot chocolate, they're a children's sticky-finger favorite!
1 1/4 cups gluten-free graham cracker crumbs (about 10 large cookie sheets)
1 cup semisweet chocolate chips
1/2 cup chopped walnuts
1/2 teaspoon vanilla extract
1 (14-ounce) can fat-free sweetened condensed milk
How to Make It
Preheat oven to 375°.
Coat a 13 x 9-inch metal baking pan with cooking spray; line bottom of pan with parchment paper.
Combine graham cracker crumbs, chocolate chips, and walnuts in a large bowl. Add vanilla and milk, stirring until well blended. Spread mixture into prepared pan. Bake at 375° for 20 to 25 minutes or until edges are golden brown. Cool completely in pan on a wire rack.
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This sounded easy and yummy. It was neither. I followed the recipe to the letter. I generously coated the pan with cooking spray but the bars stuck. And I mean they really stuck! It took a lot of effort to get the squares along the edges out and I didn't succeed with all of them but had to soak them off the pan -- a non-stick pan, no less. The bars didn't 'rise' at all. Looked nothing like the photo. And they didn't taste very good, either. This was a complete disaster.
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