Gluten Free Baked Cookie Bars: Drupe, Sweets & Meats

In Foodie Tips & Tidbits by Christine McKellar

You don’t have to lay claim to gluten intolerance to enjoy gluten free meals and desserts. Many of the recipes that call for no wheat, grains, or gluten-tainted additives are positively delish in their own right.

A personal favorite ingredient that adds texture and flavor to many dishes (and is not  limited to only desserts) is the divine coconut, which is botanically known as a dry, one-seeded drupe. Granted that’s an awkward name and it certainly doesn’t sound nearly as appetizing as the more commonly referenced description of a nut, seed or fruit. Call it what you will, the recipe below is a delightful combination of gluten free drupe, sweets and (nut) meats.

Gluten Free Seven-Layer Bars


7 ounces sweetened flaked coconut, divided

1 cup butterscotch chips

6 ounces semisweet chocolate chips

8 ounces unsalted peanuts

1/2 cup sliced almonds

1 (14 ounce) can sweetened condensed milk


Preheat oven to 350 degrees F (175 degrees C). Generously grease sides and bottom of a 13×9-inch baking pan.

Spread 2/3 of the flaked coconut evenly on the bottom of the baking pan. Sprinkle the butterscotch morsels, chocolate chips, and peanuts evenly over the coconut layer.

Pour condensed milk e over the whole pan. Top with sliced almonds and remaining coconut.

Bake in preheated oven for 20 minutes. Cool completely before cutting into squares.