Coconut-Chocolate Cookie Bars

These bars are perfect for anytime eating. These sweet coconut-chocolate bars are easy to make without eggs and wheat. First, you will have to find a granola or granola bar you like that does not contain wheat. The granola will become the bottom of the bar; I think of it like the crust in a cheese cake.

Everyone I gave these cookies to this Christmas LOVED them. I even accidentally burned them while talking on the phone. I had to scrape a little of the too toasty almonds off the top, and they were still a hit. Enjoy the recipe, and add nuts or dried fruit to the bars as you see fit. Try not to talk on the phone while cooking the bars to avoid accidental burning.

Prep Time: 10 minutes
Cooking Time: 25 minutes
Makes: 2-3 dozen

1 1/2 cups granola or mashed granola bars (wheat free)
1/2 cup butter or margarine, melted (you can use a canola margarine)
1 can (14 ounces condensed milk)
2 cups semi-sweet chocolate or carob chips
1 1/3 cup flaked coconut
1 cup chopped nuts (I use almonds)

1. Preheat oven to 350.
2. In a small bowel combine the granola with the butter.
3. Press the granola mixture onto the bottom of a 13x9 baking pan.
4. Pour condensed milk over the top of the granola mixture.
5. Layer the nuts and coconut on top of the condensed milk and granola.
6. Use a fork to press down on the ingredients so they are firmly packed.
7. Bake for 25 minutes until lightly browned.
8. Wait until cool before you cut into bars or diamond shapes. Store at room temperature covered.
9. EAT!