Gluten Free Magic Bars

The recipe for Magic Cookie Bars is on the little fold out pamphlet that comes with Eagle Brand® sweetened condensed milk. I've always wanted to make them gluten free but was stopped by the graham cracker crumbs. You just can't make a gluten free graham cracker. I considered trying the chocolate cookie crust that I use instead of Oreo cookie crust but decided that having chocolate on the bottom layer would be too much. Instead I modified a toffee bar recipe I found in my Betty Crocker cook book and used that as the bottom layer. It worked great, so below is the complete recipe.

First Layer

Ingredients

1/2 cup butter, softened

1/2 cup packed brown sugar

1 tsp vanilla

1 large egg

1/2 cup rice flour

1/4 cup tapioca starch

1/4 cup sorghum flour

1/2 tsp xanthan gum

1/8 tsp salt

Directions
1. Preheat oven to 350 degrees

2. Mix butter, brown sugar, vanilla and egg in medium bowl
3. Mix in flours, xanthan gum and salt.

4. Press into bottom of an un-greased rectangular pan, 13 x 9 x 2 inches.

5. Bake 10 minutes.

Other Layers

Ingredients
1 (14 oz) can Sweetened Condensed Milk

2 cups (12oz) chocolate chips

1 1/3 cups flaked coconut

Directions
1. Pour sweetened condensed milk over lower layer.
2. Spread coconut evenly over the top.
3. Layer chocolate chips on top and press down with a fork.

4. Bake 25 minutes (in 350 degree oven) or until lightly browned.

5. Cool 10 minutes before serving.