Eggless Cookie Bars

Need a gluten free hor d'oeuvre? Eggless Cookie Bars could be an outstanding recipe to try. One serving contains 74 calories, 1g of protein, and 5g of fat. This recipe serves 45. For 14 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. 143 people were glad they tried this recipe. This recipe from Eggless Cooking requires walnuts, coconut, dried cranberries, and semi sweet chocolate chips. It is a cheap recipe for fans of Indian food. From preparation to the plate, this recipe takes around 40 minutes. With a spoonacular score of 4%, this dish is improvable. Try Eggless Snickers Chocolate Chip Cookies – Eggless Cookie s, Eggless double chocolate cookies | Eggless Cookie, and Eggless chocolate chip cookies | Best eggless cookie for similar recipes.

Servings: 45

Preparation duration: 15 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350F (325F for glass baking dish) for 15 minutes.If not using ready to use graham cracker crumbs, place the crackers in a ziploc bag, seal it and use a rolling pin to powder it. Alternatively pulse it a few times in a food processor.Cut the butter into small pieces, place it in a microwave safe bowl and melt it. First time it for 15 seconds, stir it once and keep increasing the time as needed. Mine took 1 minute to melt completely. Let it cool enough to handle with your hands.In a bowl, combine the graham cracker crumbs and butter; mix well.Press crumb mixture firmly on bottom of 13×9 inch baking pan.Pour sweetened condensed milk evenly over the crumb mixture.First add 1/4 cup of the semi sweet chocolate chips evenly over the condensed milk layer. Next add the coconut similarly.Evenly spread the nuts over the coconut layer. Then top it off with the dried cranberries and the remaining 1/4 cup of the chocolate chips.Bake 25 minutes or until lightly browned. Cool completely. I kept it in the freezer for 10 minutes. Cut into bars or diamonds. Store the cookie bars covered.

 

Step by step:

1. Preheat oven to 350F (325F for glass baking dish) for 15 minutes.If not using ready to use graham cracker crumbs, place the crackers in a ziploc bag, seal it and use a rolling pin to powder it. Alternatively pulse it a few times in a food processor.

2. Cut the butter into small pieces, place it in a microwave safe bowl and melt it. First time it for 15 seconds, stir it once and keep increasing the time as needed. Mine took 1 minute to melt completely.

3. Let it cool enough to handle with your hands.In a bowl, combine the graham cracker crumbs and butter; mix well.Press crumb mixture firmly on bottom of 13×9 inch baking pan.

4. Pour sweetened condensed milk evenly over the crumb mixture.First add 1/4 cup of the semi sweet chocolate chips evenly over the condensed milk layer. Next add the coconut similarly.Evenly spread the nuts over the coconut layer. Then top it off with the dried cranberries and the remaining 1/4 cup of the chocolate chips.

5. Bake 25 minutes or until lightly browned. Cool completely. I kept it in the freezer for 10 minutes.

6. Cut into bars or diamonds. Store the cookie bars covered.

Nutrition Information:

covered percent of daily need