dessert: magic cookie bar gluten free with almond flour

CRUST

2 cups Almond Flour

1/2 tsp salt

6 Tablespoons melted butter

3 TB sugar 

BAKE CRUST: 

Combine all ingredients for the crust in a bowl and press firmly into the prepared pan (9 x 13) hint: use parchment paper on top to help push it down or a rubber spatula. 

Bake for 12 to 15 minutes to par-bake your crust 

Remove from the oven and cool on a wire rack before adding the layers of topping ingredients. 

TOPPING LAYERS

1 can 13.5 sweetened condensed milk 

1 cup chocolate chips

1 cup unsweetened flaked coconut

1 cup chopped pecans

MAKE: 

Pour the sweetened condensed coconut milk over the crust and spread it to the edges.

Sprinkle the chocolate chips evenly over the condensed milk, then the flaked coconut, and then the pecans. 

Using your hands, press the mixture down a tiny bit until the milk soaks upward into the layers.

Place in oven 350°F and bake for about 30 minutes, or until edges are browning a bit. 

Remove from oven and cool for 30 to 60 minutes on a cooling rack. 

Once the bars have cooled a bit, place the pan in the refrigerator to allow the bars to set-up for at least two hours (or overnight).

After cooling, lift the parchment out of the pan and place bars on a cutting board or other flat surface.