Gluten-Free Coconut Cranberry Bars
These gluten-free coconut cranberry bars are easy to make, delicious and perfect for the holidays. A shortbread crust is topped with a chewy topping of coconut, walnuts and dried cranberries. A nostalgic recipe that is simple to make and perfect for Christmas.
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Course Dessert, holiday dessert
Cuisine American
- 1 1/4 cup gluten free flour blend
- 1/4 cup brown sugar
- 1/2 cup cold butter, cut up into cubes
- 2 tbsp melted butter
- 1/2 cup Brown sugar
- 1/2 cup corn syrup
- 2 large eggs
- 1/2 cup raw chopped walnuts
- 1/2 cup dried cranberries
- 1 cup unsweetened shredded coconut
Preheat oven to 350 degrees.
Line a square baking pan with parchment paper.
In a small bowl add the flour and sugar and mix.
Add the cubed butter and cut it in until it resembles coarse crumbs.
Add to bottom of baking pan and lightly press down.
Bake for 10 minutes.
In a small bowl beat the melted butter, sugar, corn syrup and eggs with a hand mixer until thick and foamy.
Stir in the walnuts, cranberries and coconut.
Pour mixture over base and bake for another 25-30 minutes.
Remove and cool.
Keyword coconut cranberry bars, easy to make, gluten-free bars, gluten-free coconut cranberry bars, gluten-free recipe, gluten-free squares, nostalgic recipe