For those of you who wanted the recipe for those delicious gluten free dessert bars we served at our grand reopening, here it is in all it’s indulgent glory.
1 bag Pamela’s Chocolate Chunk Cookie Mix
1 box Cherrybrook Kitchen Fudge Brownie Mix
1 package Kinnikinnick Kinnitoos Chocolate Sandwich Cream Cookies
1 c Minerva Dairy Amish Roll Butter
1 Noah’s Organic Free Range Egg
2/3 c Water
Parchment or wax paper
Deep baking dish
1 c Woodstock Walnut Halves & Pieces
1 c Enjoy Life Mini Semi-sweet Chocolate Chips
As a variation on this recipe, you can try 2 packages of Eat Pastry Snicker Doodle Cookie Dough instead of chocolate chip.
Preheat your oven to 350 degrees. Oil the baking pan, then line it with parchment paper. Combine brownie mix in a large bowl with 2/3 c water, 1/2 c melted butter, plus chocolate chips or walnuts. If you’re feeling wild, try both. It’s chocolate. Pretty hard to mess up there.
Spread the brownie batter into the baking pan on top of the parchment paper. Lay out the Kinnitoos over the brownies in a single layer, spaced evenly.
Now onto the chocolate chip cookies. Stir up the cookie mix, egg, and 1/2 c butter, then spread it on top of the Kinnitoos and brownies in the pan. Pause briefly to drool.
Bake for 40-50 minutes, depending on the size of your pan. It’s done when you can poke it with a knife and the blade comes out clean. Allow them to cool for 20 minutes. When cool enough to touch, place a platter or cookie sheet over the top of the baking pan and flip it over out of the baking pan. Peel the parchment paper off slowly and serve. So very, very good.