How To Make Key Lime Pie Bars, Step By Step

As always, you can find the full recipe with ingredient amounts, detailed instructions & tips in the recipe card below!

1. Preheat The Oven & Prep Your Pans. Start by preheating the oven to 350 degrees F. Line an 8×8 metal pan with parchment paper.
2. Start With The Graham Cracker Crust. In a food processor or medium mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Pulse or mix until everything is well combined and the mixture resembles wet sand. Pat the crust mixture into your prepared baking pan in an even layer, making sure you pat the crust all the way to the edges. Bake crust in the preheated oven 8-10 minutes, or until just golden.
3. Make The Key Lime Pie Filling. In a large mixing bowl, combine the sweetened condensed milk, egg yolks, Greek yogurt, lime zest, and vanilla. Whisk or beat with a hand mixer to combine until smooth. Keep the mixer or whisk going and gradually mix in the lime juice. Blend until very smooth and even in texture. Pour the key lime filling over the crust.
4. Return The Pan To The Oven and bake an additional 12-15 minutes to set the filling. The center should be just set with a very slight wobble in the middle. It shouldn’t be wet (underdone) or browned and firm (overdone).
5. Cool The Pie Bars For At Least 3 Hours. Remove the key lime pie bars from the oven and cool on a wire rack for 30 minutes. Then transfer the key lime pie bars to the refrigerator and chill for at least 2 1/2 hours more (for a total of at least 3 hours). This will allow the filling to completely set.
6. Slice & Serve. After the bars have cooled completely and chilled, use the parchment paper to lift the bars out of the pan. Cut into 16 squares with a sharp knife and serve garnished with whipped cream or whipped topping, additional lime zest, or lime slices. (You can spread all of the bars with whipped cream before slicing, or you can dollop or pipe the whipped cream onto each square, as desired. It’s up to you!)

Start With Simple Ingredients

So what do you need for this easy recipe? Let’s take a look at our ingredients list:

• Fresh Lemon Zest. Fresh lemons only! You’ll need TWO lemons’ worth of lemon zest for lemon brownies. The most concentrated lemon flavor is in the natural oils in the zest, so it packs a sunny punch into every bite.
• Sugar. Next up is granulated sugar (cane sugar). We love rubbing the lemon zest into the sugar to infuse it with the lemon flavor. Such a great trick for lemon recipes!
• Softened Butter. Then, you’ll need some butter to cream with the sugar. I love the texture it adds to these fudgy lemon brownies! (You can use salted butter or unsalted butter.)
• Eggs. Simple! They bind and add fudginess to the texture. So good!
• Lemon Juice. For another splash of bright lemon flavor. Be sure to use FRESH lemon juice here (rather than bottled, which can taste bitter and overly acidic). I love the tang of fresh lemon juice.
• Vanilla & Almond Extract. Just like in our Lemon Poppy Seed Muffins, we’re adding a mix of vanilla extract and a little bit of almond extract. It might sound strange, but it really amplifies the lemon flavor! If you prefer, you can add 1-2 drops of lemon oil or lemon extract instead of the almond extract, but I really love it here. 
• Gluten-Free Flour. To keep things simple, I like using a gluten-free measure for measure flour. This one from King Arthur is our go-to. If you use a different 1:1 blend, be sure that it contains xanthan gum and know that your results may vary slightly.
• Cornstarch. Adding a little cornstarch to the mix keeps your lemon brownies from tasting floury or getting too dense. (You can use arrowroot if you prefer to avoid corn!)
• Salt. To balance the flavor. Simple, but essential!
• Our Easy Lemon Glaze. This simple sweet glaze is a mixture of powdered sugar, lemon juice, and a little butter. It’s the final flourish on our easy lemon brownie recipe. Such a lovely touch! 

How To Make Gluten-Free Lemon Brownies, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Prep Your Pan & Preheat The Oven. Preheat the oven to 350 degrees F. Line a square 8×8″ baking pan with parchment paper (I like to have the parchment hanging over two of the sides so I can use them as handles to lift the brownies out of the pan later).
2. Combine Lemon Zest & Sugar. In a large bowl or a stand mixer, combine lemon zest & sugar. Use clean fingertips to rub the lemon zest into the sugar until it’s fragrant and yellow. You’re distributing the lemon oils to all those sugar grains which means more powerful lemon flavor in every bite!
3. Cream Sugar & Butter. Add softened butter to your lemon zest infused sugar and cream 2-3 minutes, until light, fluffy, and a bit lighter in color.
4. Add Eggs One At A Time, beating to incorporate after each addition. Scrape down the sides, then…
5. Add Lemon Juice, Vanilla & Almond Extract. Whisk or mix these in until smooth. The mixture may look a bit grainy or curdled at this point. Don’t stress!
6. Mix In Gluten-Free Flour Blend, Cornstarch & Salt. Now, you’re ready to add the dry ingredients! In a separate bowl, combine the flour, cornstarch, and salt. Add dry ingredients to your wet ingredients and fold them in with a flexible spatula or mix until JUST combined (try not to over-mix).

7. Pour Into Your Prepared Pan. Transfer the lemon brownie batter to your prepared pan and smooth it out into an even layer. (An offset spatula makes this easy!)
8. Bake & Cool. Pop your lemon brownies in the oven and bake at 350 degrees F. for 22-26 minutes, or until the venter is just set. Remember, that like brownies, you don’t want to over-bake them or they’ll lose their fudgy texture! Cool the brownies 20-30 minutes, then make your glaze.
9. Glaze The Brownies. In a small bowl or a liquid measuring cup, combine powdered sugar, lemon juice, and melted butter. Whisk until completely smooth, adding more powdered sugar if the glaze looks too thin, or more lemon juice if it looks too thick. Pour glaze over the cooled brownies and smooth it out with an offset spatula. Garnish with additional lemon zest & enjoy!
10. Store leftovers in an airtight container 1-2 days at room temperature 2-3 days in the refrigerator, or freeze up to 2 months. 

FAQ + Tips For The Best Lemon Brownies

How To Cut Lemon Brownies Neatly. No one wants to mess up a delicious dessert with messy cuts! I find brownies cut with clean, crisp lines after they’ve been chilled. Chill the brownies, then use a sharp knife to make clean cuts. (You can even run the knife under hot water, wipe it dry, and then cut the brownies for an even smoother cut!)

How To Store Lemon Brownies. Gluten-free lemon brownies keep best in the refrigerator. I store leftovers covered in the fridge for up to 3-4 days, or you can freeze them about 1 month.

Can I Make These Dairy-Free? I haven’t tested these dairy-free yet, but in my experience, most brownie recipes work well using dairy-free butter as a substitute.

Can I Use Meyer Lemons Instead? Absolutely! We made one of our test batches with Meyer lemons (a sort of hybrid of oranges & lemons) and they were scrumptious. So good!

Could I Make These With Orange or Lime? That sounds delicious! I haven’t tried it myself, but I think both versions would work, since we’re not worrying about leavening (and have fewer chemical reactions to worry about). If you give it a try with orange or lime, I’d LOVE to know how it goes!

Gather Your Ingredients

So, how do we make a brownie in cookie form? Let’s take a look:

• Semisweet or Dark Chocolate. Just like with our fudgy gluten-free brownies, these brownie cookies start with chocolate! A higher percentage of chocolate + butter gives you REALLY fudgy texture with an ultra chocolatey taste—just what we want in brownie cookies!
• Butter. You’ll melt butter with the chocolate to help with the fudgy texture. I haven’t tried these dairy-free yet, but if you do I’d love to know how they turn out!
• Brown Sugar & Granulated Sugar, A mix of light brown sugar and white sugar gives these brownie cookies great moist texture and their signature crackly tops.
• Eggs. Humble though they may be, eggs are the secret key ingredient in this gluten-free brownie cookie recipe. They bind the ingredients, yes, but whisking them with the sugar creates the structure that forms the light crackly top and fudgy middles. Yay for eggs!
• Vanilla. Always. I love vanilla extract and chocolate together!
• Gluten-Free Flour. We’re aiming for just enough flour to hold the chocolate cookies together without making them too cakey. To keep things simple, I recommend King Arthur Measure-For-Measure gluten-free flour blend. Don’t substitute almond flour or coconut flour or they won’t turn out!
• Unsweetened Cocoa Powder. I’m using alkalized or Dutch-processed cocoa powder (sometimes labeled dark cocoa powder). Its acidity has been neutralized and it gives a richer color to the brownie cookies. Love it!
• Baking Powder. The secret ingredient! This is what gives the cookies their spread.
• Salt. To balance the flavor, we’ll use some kosher salt in the cookies themselves, then for a pretty flourish, I love to add a few flakes of flaky sea salt on top after baking.

Psst! Make Sure You Measure Your Flour Correctly!

This will make a HUGE difference in the quality of your bakes! We recommend the scoop and level method or (better yet!) weighing your flour for the best results.

LEARN HOW TO MEASURE FLOUR CORRECTLY

How To Make Fudgy Gluten-Free Brownie Cookies, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Preheat & Prep. To start, preheat oven temperature to 350 degrees F. Line two cookie sheets with parchment paper and set aside.
2. Melt Butter & Chocolate. In a microwave-safe bowl, combine butter and 8 ounces chocolate chips. Melt in 15-20 second intervals on low heat, stirring in between each interval, until the chocolate is smooth and glossy. Set aside to cool slightly.
3. Whip Eggs, Sugars & Vanilla. In a large mixing bowl, combine brown sugar, granulated sugar, eggs, and vanilla. Use a hand mixer to beat the eggs mixture 2-3 minutes on medium speed, or until much lighter in color, doubled in volume, and the sugar is dissolved almost completely. (When you rub this mixture between your fingers, there should be almost NO grit. This is a critical step, so don’t rush it!)
4. Add Chocolate To Egg Mixture. Pour cooled melted chocolate mixture into the egg mixture and mix to combine.

5. Add Dry Ingredients. Then, add gluten-free flour, dark cocoa powder, baking powder, and salt to the wet ingredients, and mix until just combined. (At this point, the cookie dough should look and feel like thick brownie batter.)
6. Fold In Mini Chocolate Chips until evenly distributed in the cookie dough.
7. Scoop & Bake Cookies. Working in batches, use a medium cookie scoop to portion 6-8 cookies per baking sheet. (The dough balls should be 1.5 Tablespoons in size.) Make sure the cookies have plenty of room around them to spread! Bake cookies 9-11 minutes in the preheated oven, or until set on the outside and just a little shiny in the middle. (Mine are usually done at 10-10 1/2 minutes!) Repeat until all cookies are baked.
8. Cool Cookies Completely. Let the cookies cool 1-2 minutes on the baking sheet before transferring to a wire rack to finish cooling completely. Enjoy once cooled & store leftover cookies in an airtight container at room temperature 2-3 days, or freeze up to 2 months.

FAQ + Tips And Tricks For The Best Brownie Cookies

MAKE SURE TO WHISK THE EGGS & SUGAR LONG ENOUGH. Don’t skip or rush the whisking step. The eggs and sugar should be almost completely dissolved, at least doubled in volume, and lighter in color. This gives the brownie cookies their glossy tops. If you rush this step, the cookies will be more dense and won’t have the same appearance.

GET THEM IN THE OVEN QUICKLY. To make sure you get that glossy, crackly brownie top to your cookies, get them in the oven as soon as possible once your batter is mixed. The longer you wait, the less glossy and crackly they’ll be. Even 3-5 minutes makes a big difference!

DON’T OVER-BAKE! Just like with brownies, you’re looking for a slightly dense, fudgy texture. Make sure that you pull them out when the centers look just barely set. It’s OK if they seem a touch underdone when you pull them out. They’ll finish setting on the baking sheets after you pull them out of the oven and let them cool. If you over-bake them, they’ll be crunchy around the edges and more cakey and dry in the centers.

CAN I MAKE THIS DOUGH IN ADVANCE? This is one gluten-free cookie recipe where you canNOT make them in advance. Making the dough in advance will mean you lose the glossy, crackly brownie tops and the cookies won’t spread the same way.

HOW TO STORE LEFTOVER BROWNIE COOKIES. To store leftover gluten-free brownie cookies, keep them in an airtight container at room temperature for 2-3 days, or in the freezer up to 6 weeks. Follow the instructions in our freezing cookies post for best results!

Gather Your Ingredients

So what do you need to make these fudgy small batch gluten-free brownies? Let’s take a peek at the ingredient list…

How To Make Small Batch Gluten-Free Brownies, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Preheat & Prep. To start, preheat the oven to 350 degrees F. Line a METAL 9×5 loaf pan with parchment paper and set aside.
2. Melt Butter & Chocolate. In a microwave-safe bowl, combine butter and 1/3 cup chocolate chips. Melt on low heat in 15-20 second intervals, stirring in between each interval until the chocolate is melted, smooth, and glossy. Set aside to cool slightly.
3. Beat Egg, Sugar, and Vanilla. In a medium bowl, combine granulated sugar, egg, and vanilla. Whisk or beat with a hand mixer a FULL 2-3 minutes or until the sugar is almost completely dissolved. The mixture will get significantly lighter in color, and when you rub the mixture between your fingers you should barely feel any grains of sugar left. DO NOT rush this step, or your brownies will be gritty and won’t have glossy tops.
4. Add Melted Chocolate Mixture To Egg Mixture and gently stir to combine.

5. Add Dry Ingredients. In a small bowl, combine gluten-free flour, cocoa powder, and salt. Whisk to combine, then add to the wet ingredients and stir until just mixed. Add 1/3 cup chocolate chips and stir until evenly distributed.
6. Bake Brownies. Transfer the brownie batter to the prepared pan and smooth the surface. Bake at 350 degrees F for 15-18 minutes, or until the top looks shiny and set and the brownies don’t jiggle when you gently wiggle the pan. (A toothpick inserted in the center should come out with just some moist crumbs, but not wet brownie batter)
7. Finish & Cool. Remove the brownies from the oven and sprinkle with flaky sea salt (if using). Let the brownies cool 5 or so minutes in the pan, then lift up with the parchment paper and transfer to a wire rack to cool completely before cutting. (This will help the brownies set up properly–you can speed this process up by chilling the brownies in the fridge) 
8. Serve & Store. Cut brownies into 8 small squares, 6 medium rectangles, or 4 big rectangles. Store leftover brownies in an airtight container at room temperature 2-3 days, or freeze up to 2 months!

FAQ + Tricks For The Best Small Batch Brownies

Use The Right Pan! For best results here, use a metal pan! Glass pans bake differently than metal pans, and that’s especially obvious when it comes to brownies. (See an example here!) Metal pans work best for small batch brownies, but if all you have is a glass loaf pan or ceramic loaf pan, keep in mind that a glass pan will conduct heat more slowly, so the brownies will take longer to bake. The brownies will also likely try to “climb” the sides of the pan, which can cause them to sink a bit later and have an uneven surface.

Make Them Dairy-Free! For a gluten-free dairy-free option, you can use dairy-free chocolate chips and vegan butter (like Earth Balance). All the other ingredients are naturally dairy-free!

Err On The Side Of Underbaking. No one wants a dry brownie, so if you have to err on the side of slightly underbaking or slightly overbaking, I always recommend underbaking! Keep in mind they’ll continue to set as they cool, and the heat from the pan will keep cooking them until it cools down. My brownies have always been done at the 15-16 minute mark.

More Gluten-Free Brownie Recipes To Try

Gluten-Free Nutella Brownies

Gluten-Free Cosmic Brownies

Gluten-Free S’mores Brownies

Gluten-Free Marshmallow Brownies

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Small Batch Gluten-Free Brownies

These easy homemade gluten-free brownies have a satisfying crinkle top, fudgy texture & all the fudgy flavor of your favorite brownies, just made in a smaller batch!

Course Brownies, Dessert

Cuisine American

Diet Gluten Free

Keyword gluten-free brownies, small batch

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 -6 Brownies

Author Emily Dixon, Sweets & Thank You

Ingredients

• 4 Tablespoons butter (57 grams)
• ⅓ cup dark chocolate chips or semisweet chocolate chips (57 grams)
• 6 Tablespoons sugar (75 grams)
• 1 large egg
• 1 teaspoon vanilla extract
• ¼ cup gluten-free measure-for-measure flour blend* (30 grams)
• ¼ cup unsweetened cocoa powder* (natural cocoa NOT Dutch processed cocoa) (20 grams)
• ¼ teaspoon salt
• ⅓ cup dark chocolate chips or semisweet chocolate chips (or chopped nuts!)
• Optional: flaky sea salt for garnish

Instructions

• Preheat & Prep. To start, preheat the oven to 350 degrees F. Line a METAL 9×5 loaf pan with parchment paper and set aside.
• Melt Butter & Chocolate. In a microwave-safe bowl, combine butter and 1/3 cup chocolate chips. Melt on low heat in 15-20 second intervals, stirring in between each interval until the chocolate is melted, smooth, and glossy. Set aside to cool slightly.
• Beat Egg, Sugar, and Vanilla. In a medium bowl, combine granulated sugar, egg, and vanilla. Whisk or beat with a hand mixer a FULL 2-3 minutes or until the sugar is almost completely dissolved. The mixture will get significantly lighter in color, and when you rub the mixture between your fingers you should barely feel any grains of sugar left. DO NOT rush this step, or your brownies will be gritty and won't have glossy tops.
• Add Chocolate Mixture To Egg Mixture and gently stir to combine.
• Add Dry Ingredients. In a small bowl, combine gluten-free flour, cocoa powder, and salt. Whisk to combine, then add to the wet ingredients and stir until just mixed. Add 1/3 cup chocolate chips and stir until evenly distributed.
• Bake Brownies. Transfer the brownie batter to the prepared pan and smooth the surface. Bake at 350 degrees F for 15-18 minutes, or until the top looks shiny and set and the brownies don't jiggle when you gently wiggle the pan. (A toothpick inserted in the center should come out with just some moist crumbs, but not wet brownie batter)
• Finish & Cool. Remove the brownies from the oven and sprinkle with flaky sea salt (if using). Let the brownies cool 5 or so minutes in the pan, then lift up with the parchment paper and transfer to a wire rack to cool completely before cutting. (This will help the brownies set up properly–you can speed this process up by chilling the brownies in the fridge) 
• Serve & Store. Cut brownies into 8 small squares, 6 medium rectangles, or 4 big rectangles. Store leftover brownies in an airtight container at room temperature 2-3 days, or freeze up to 2 months!

Video

Notes

• Gluten-Free Flour. I highly recommend King Arthur Measure-For-Measure Gluten-Free Flour blend for these brownies, but if you use another 1:1 blend, be sure it contains xanthan gum. Do not use almond flour or coconut flour into this recipe. 
• Cocoa Powder. I recommend natural cocoa powder (like Hershey’s or Ghirardelli) rather than Dutch processed cocoa powder for this recipe, but if you prefer a darker flavor, you can use Dutch cocoa instead! 
• Pan Material & Pan Size Matters! I use a true 9×5 loaf pan (measure the largest rectangle at the top of the pan!). If yours is a smaller pan, like an 8×4, your brownies will take a few more minutes to bake. Similarly, I only recommend a metal loaf pan here. The brownies will “climb” the sides of a glass or ceramic pan and take longer to cook. 

Gather Your Ingredients

How To Make Gluten-Free Pumpkin Pie Bars, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

First Make The Shortbread Crust

1. Preheat & Prep. To start, preheat oven to 350 degrees F. Line a metal 8×8 pan with parchment paper and set aside.
2. Combine. In a large bowl, combine gluten-free flour, softened butter, brown sugar, granulated sugar, and salt. Mix with a hand mixer on medium speed until the mixture forms shaggy crumbs. It might look dry, but if the mixture sticks together when you pinch it, it’s just right!
3. Pat Out the crust mixture into the prepared pan and use the back of a flexible spatula, the bottom of a measuring cup or clean hands to pat the shortbread into an even layer. Make sure that the edges of the pan are “sealed,” meaning the crumb mixture extends all the way to the edges of the pan and possibly just slightly up the sides. This will prevent pie filling from getting under the crust. Gently prick the bottom of the crust 9-12 times to allow it to vent slightly.
4. Bake crust 15 minutes in preheated oven to set and turn lightly brown.
5. Cool Slightly. Set aside to cool 10-15 minutes, while you make the filling.

Then, Make Pumpkin Pie Filling

1. Combine. In a large mixing bowl, combine pumpkin puree, brown sugar, eggs, cornstarch, vanilla, spices, and salt. Whisk until this mixture is smooth with NO lumps. You don’t want any small pieces of egg white, brown sugar, or cornstarch. It should be as uniform as possible.
2. Gently Whisk In Evaporated Milk. This will lighten the color significantly. Again, you want the mixture smooth and uniform, but use a gentle whisking motion to avoid adding air bubbles to the pie filling.
3. Pour pie filling over the slightly cooled crust (it’s ok if it’s a little warm, you just don’t want it piping hot from the oven!). Smooth into an even layer as needed. Place the 8×8 pan on a sheet pan.
4. Bake 45-55 minutes, or until slightly wobbly in the center but set around the sides. The residual heat will continue to set the pie filling as it cools, so a slight wobble in the center (but no liquid sloshing!) is what you’re going for.
5. Cool the pie bars 30-60 minutes at room temperature, then chill at least 4 hours to cool completely.
6. Serve & Store. Top individual slices with whipped cream & enjoy! Store leftover pumpkin pie bars in an airtight container (or covered in the pan) in the fridge 3-4 days. Or freeze up to 2 months!

FAQ + Tricks For The Best Pumpkin Pie Bars

Plan Ahead! These pumpkin pie bars couldn’t be easier, but you DO need to make sure you plan ahead, since they’ll need to chill for at least 4 hours for best results. If you’re making them for Thanksgiving, you’ll want to make them the night before or in the morning so they’re chilled and ready to go for Thanksgiving dinner later!

Make Ahead Tips. Pumpkin pie and pumpkin pie bars are GREAT for making in advance, since they keep so well. You have 2 choices here: make the pumpkin pie bars 1 day ahead and keep them in the fridge, or freeze them up to 2 months. If freezing, you’ll want to thaw them in the fridge overnight. (They may get some slight condensation on top after thawing.) Top with whipped cream right before serving!

Prefer a Graham Cracker Crust? No problem! You can swap in this gluten-free graham cracker crust recipe. I recommend adding a little cinnamon and ground ginger for an almost gingersnap flavor!

Your Pan Material Matters! I recommend a metal 8×8 pan for these bars, since they’ll bake more evenly and gently. Glass and ceramic pans conduct heat slower, and sometimes your crust will try to “climb” the sides a bit, which can give the bars an uneven appearance.

More Gluten-Free Pie Bars To Try

Gluten-Free Cranberry Crumble Bars

Gluten-Free Salted Caramel Pecan Pie Bars

Gluten-Free Key Lime Pie Bars

Gluten-Free Raspberry Crumble Bars

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Gluten-Free Pumpkin Pie Bars

These easy pumpkin pie bars channel all the warm flavor you love in classic pie, but they're much easier to make and GREAT for sharing!

Course Dessert, pie

Cuisine American

Diet Gluten Free

Keyword gluten-free pie bars, gluten-free thanksgiving dessert, pumpkin, shortbread

Prep Time 25 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Chill Time 4 hours hours 30 minutes minutes

Total Time 6 hours hours 5 minutes minutes

Servings 12 -16 Servings

Author Emily Dixon, Sweets & Thank You

Ingredients

For The Brown Sugar Shortbread Crust

• 1 ½ cups Gluten-free measure-for-measure flour* (180 grams)
• ½ cup Butter, softened & cubed (113 grams/8 Tablespoons)
• ¼ cup Light brown sugar (50 grams)
• 2 Tablespoons Granulated sugar (25 grams)
• ¼ teaspoon Kosher salt

For The Pumpkin Pie Filling

• 1 (15-ounce) can pumpkin puree (unsweetened)
• 1 (12-ounce) can evaporated milk
• ¾ cup Light brown sugar (150 grams)
• 2 Large eggs room temperature
• 1 Tablespoon Cornstarch
• 1 teaspoon Vanilla extract
• 1 teaspoon Cinnamon
• ¼ teaspoon Nutmeg
• ¼ teaspoon Ginger
• ⅛ teaspoon Cloves
• ½ teaspoon Kosher salt

For Serving

• Whipped Cream or Vanilla Ice Cream
• Caramel Sauce
• Toasted Pecans or Cinnamon Pecans

Instructions

First Make The Shortbread Crust

• Preheat & Prep. To start, preheat oven to 350 degrees F. Line a metal 8×8 pan with parchment paper and set aside.
• Combine. In a large bowl, combine gluten-free flour, softened butter, brown sugar, granulated sugar, and salt. Mix with a hand mixer on medium speed until the mixture forms shaggy crumbs. It might look dry, but if the mixture sticks together when you pinch it, it's just right!
• Pat Out the crumb mixture into the prepared pan and use the back of a flexible spatula, the bottom of a measuring cup or clean hands to pat the shortbread into an even layer. Make sure that the edges of the pan are "sealed," meaning the crumb mixture extends all the way to the edges of the pan and possibly just slightly up the sides. This will prevent pie filling from getting under the crust. Gently prick the bottom of the crust 9-12 times to allow it to vent slightlt.
• Bake crust 15 minutes in preheated oven to set and turn lightly brown.
• Cool Slightly. Set aside to cool 10-15 minutes, while you make the filling.

Then, Make Pumpkin Pie Filling

• Combine. In a large mixing bowl, combine pumpkin puree, brown sugar, eggs, cornstarch, vanilla, spices, and salt. Whisk until this mixture is smooth with NO lumps. You don't want any small pieces of egg white, brown sugar, or cornstarch. It should be as uniform as possible.
• Gently Whisk In Evaporated Milk. This will lighten the color significantly. Again, you want the mixture smooth and uniform, but use a gentle whisking motion to avoid adding air bubbles to the pie filling.
• Pour pie filling over the slightly cooled crust (it's ok if it's a little warm, you just don't want it piping hot from the oven!). Smooth into an even layer as needed. Place the 8×8 pan on a sheet pan.
• Bake 45-55 minutes, or until slightly wobbly in the center but set around the sides. The residual heat will continue to set the pie filling as it cools, so a slight wobble in the center (but no liquid sloshing!) is what you're going for.
• Cool the pie bars 30-60 minutes at room temperature, then chill at least 4 hours to cool completely. (This is important, as it also helps the filling set up!)
• Serve & Store. When the bars are fully chilled, lift the bars out of the pan with the parchment paper and cut into slices. You can do 9 very large squares, 12 rectangles, or 16 small squares (a great option on Thanksgiving!) Serve individual slices with whipped cream or ice cream and extra garnishes, like pecans or caramel sauce, as desired. Store leftover pumpkin pie bars in an airtight container (or covered in the pan) in the fridge 3-4 days. Or freeze up to 2 months! 

Video

Notes

• Plan Ahead! These pumpkin pie bars couldn’t be easier, but you DO need to make sure you plan ahead, since they’ll need to chill for at least 4 hours for best results. If you’re making them for Thanksgiving, you’ll want to make them the night before or in the morning so they’re chilled and ready to go for Thanksgiving dinner later!
• Make Ahead Tips. Pumpkin pie and pumpkin pie bars are GREAT for making in advance, since they keep so well. You have 2 choices here: make the pumpkin pie bars 1 day ahead and keep them in the fridge, or freeze them up to 2 months. If freezing, you’ll want to thaw them in the fridge overnight. (They may get some slight condensation on top after thawing.) Top with whipped cream right before serving! 
• Your Pan Material Matters! I recommend a metal 8×8 pan for these bars, since they’ll bake more evenly and gently. Glass and ceramic pans conduct heat slower, and sometimes your crust will try to “climb” the sides a bit, which can give the bars an uneven appearance.

Gather Your Ingredients

We make our pecan pie bar recipe without corn syrup, trading it out for a gorgeous salted caramel filling that’s unbelievable with toasty pecans and a flaky brown sugar shortbread crust. Would you believe that all that goodness starts with simple ingredients?

• Butter. You’ll use butter in both the brown sugar shortbread crust + the pecan filling. It’s like magic.
• Brown Sugar & White Sugar. I use a mix of light brown sugar & granulated sugar in the crust to give it a unique and subtly caramel-y taste that’s gorgeous with the crunchy pecans. Our filling uses only brown sugar and I love the flavor it adds!
• Gluten-Free Measure-For-Measure Flour. We’re BIG fans of King Arthur Measure-For-Measure gluten-free flour blend for baking and HIGHLY recommend using it for these easy pecan pie bars. It gives great texture to crusts and works like a dream for most other GF baking projects! If you use another 1:1 flour blend (like Bob’s Red Mill), make sure it contains xanthan gum!
• Honey. One of the ways we can make pecan bars without corn syrup is swapping it out for honey and brown sugar. It still caramelizes and thickens to make gorgeous salted caramel pecan filling you’ll dream about.
• Coconut Cream, Heavy Cream, or Half-and-Half. Our family eats limited dairy, so I usually make the filling with coconut cream, but heavy cream or half and half adds a silky richness to the filling that’s gorgeous.
• Salt & Vanilla Extract. To balance that flavor! You’ll need salt for the crust & filling, and vanilla for the filling only.
• Pecans. Can’t make pecan bars without pecans! I like roughly chopping the pecans so they’re easier to distribute over the flaky crust. It also makes them a little easier to cut into squares later.

Gather Your Ingredients

One of the things that makes this easy recipe such a crowd pleaser is the simple ingredients list. Let’s take a look!

How To Make Gluten-Free Monster Cookie Bars, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Preheat & Prep. To Start, preheat oven temperature to 350 degrees F. Line a metal 9×13 pan with parchment paper and set aside.
2. Combine Dry Ingredients. In a medium bowl, combine gluten-free flour, gluten-free oats, quick oats, baking soda, and salt. Whisk to combine until evenly blended and fluffy. Set aside.
3. Cream Butter & Sugar. In a stand mixer (or large mixing bowl), combine softened butter, brown sugar, and granulated sugar. Beat on medium speed 2-3 minutes with the paddle attachment (or a handheld electric mixer) until the mixture is light, fluffy, and creamy. Scrape down the sides of the bowl.
4. Build The Dough. Mix in the peanut butter until fully incorporated. Add eggs, one at a time, followed by the egg yolk, and the vanilla. Scrape down the sides of the bowl. Add the dry ingredients, and mix until just a few dry patches remain.

5. Add Mix-Ins. Then, add 1 1/4 cups mini M&Ms, and 1 1/4 cups chocolate chips to the dough. Stir the mix-ins in by hand with a spatula (so you don’t break the M&Ms), until the dough is well blended and the goodies are well distributed.
6. Bake Cookies. Spread cookie dough out into the prepared pan and smooth into an even layer with an offset spatula. Bake 25-30 minutes, or until the cookie bars look golden brown on top and just set in the center. (Try not to overbake, or the bars will be dry and cakey rather than fudgy and soft. Keep in mind that the cookie bars will continue to bake and set as they cool.)
7. Immediately Add Topping. As soon as the cookie bars come out of the oven, sprinkle the extra mini M&Ms and the mini chocolate chips on top while they cookie bars are still hot from the oven. Place the pan on a wire rack and let cookie bars cool completely before slicing. (Chilling the cookie bars first will give you the neatest slices!)
8. Serve & Store. When cookie bars have cooled completely, cut into slices & enjoy! Store leftover cookies in an airtight container at room temperature 2-3 days, or freeze up to 2 months.

FAQ + Tricks For The Best Monster Cookie Bars

Your Pan Material Matters! If you’re using a glass or ceramic baking pan instead of a metal pan, keep in mind that you’ll likely need to add a few minutes to the bake time, and your bars may “climb” the sides a bit. We like this metal 9×13 pan–it bakes the bars to the perfect thickness and conducts heat gently and evenly for a beautifully even bake.

Can I Use Natural Peanut Butter? While natural peanut butter is great for sandwiches and toast, I do not recommend it for monster cookie bars, as it tends to make the cookie bars dry out faster, and can impact the texture. For best results, use a traditional peanut butter spread, like JIF or Skippy.

Can I Make These Dairy-Free? These monster cookie bars can be made dairy-free with a few simple swaps. First, use vegan butter (like Earth Balance) and dairy-free chocolate chips (like Guittard or Enjoy Life). Then, you’ll use dairy-free chocolate candies in place of the m&ms. We’ve had good luck with YumEarth Choco Yums and Unreal Candies.

More Mix-Ins To Try! Next time you’re looking to mix things up, try adding half chocolate chips + half peanut butter chips, or swap out the m&ms for reese’s pieces!

More Gluten-Free Cookie Bar Recipes To Try

Gluten-Free S’mores Bars

Gluten-Free Oatmeal Fudge Bars

Gluten-Free Sugar Cookie Bars

Gluten-Free Brookies

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Gluten-Free Monster Cookie Bars

Our Gluten-Free Monster Cookie Bars recipe is everything you love about classic monster cookies in bar form! Made with a soft peanut butter oatmeal cookie base, they're packed with m&ms and chocolate chips in every delicious bite!

Course Dessert

Cuisine American

Diet Gluten Free

Keyword gluten-free monster cookies, monster cookie recipe

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 20 Cookie Bars

Author Emily Dixon, Sweets & Thank You

Ingredients

Dry Ingredients:

• 1 ¾ cup gluten-free measure-for-measure flour* (210 grams)
• 1 cup gluten-free rolled oats (or more quick oats)*
• ½ cup gluten-free quick oats (or more rolled oats)*
• 1 teaspoon baking soda
• ½ teaspoon kosher salt

Wet Ingredients:

• 1 cup butter, softened (226 grams)
• 1 ¼ cup light brown sugar (250 grams)
• ⅓ cup granulated sugar (66 grams)
• 1 cup creamy peanut butter*
• 2 large eggs room temperature
• 1 egg yolk room temperature
• 1 Tablespoon vanilla extract

Mix-Ins & Toppings:

• 1 ¼ cups mini M&Ms for the cookie dough
• 1 ¼ cups semisweet chocolate chips for the cookie dough
• ¼ cup mini M&Ms for topping the cookies
• ¼ cup mini chocolate chips for topping the cookies

Instructions

• Preheat & Prep. To Start, preheat oven temperature to 350 degrees F. Line a metal 9×13 pan with parchment paper and set aside.
• Combine Dry Ingredients. In a medium bowl, combine gluten-free flour, gluten-free oats, quick oats, baking soda, and salt. Whisk to combine until evenly blended and fluffy. Set aside.
• Cream Butter & Sugar. In a stand mixer (or large mixing bowl), combine softened butter, brown sugar, and granulated sugar. Beat on medium speed 2-3 minutes with the paddle attachment (or a handheld electric mixer) until the mixture is light, fluffy, and creamy. Scrape down the sides of the bowl.
• Build The Dough. Mix in the peanut butter until fully incorporated. Add eggs, one at a time, followed by the egg yolk, and the vanilla. Scrape down the sides of the bowl. Add the dry ingredients, and mix until just a few dry patches remain.
• Add Mix-Ins. Then, add 1 1/4 cups mini M&Ms, and 1 1/4 cups chocolate chips to the dough. Stir the mix-ins in by hand with a spatula (so you don't break the M&Ms), until the dough is well blended and the goodies are well distributed.
• Bake Cookies. Spread cookie dough out into the prepared pan and smooth into an even layer with an offset spatula. Bake 25-30 minutes, or until the cookie bars look golden brown on top and just set in the center. (Try not to overbake, or the bars will be dry and cakey rather than fudgy and soft. Keep in mind that the cookie bars will continue to bake and set as they cool.)
• Immediately Add Topping. As soon as the cookie bars come out of the oven, sprinkle the extra mini M&Ms and the mini chocolate chips on top while they cookie bars are still hot from the oven. Place the pan on a wire rack and let cookie bars cool completely before slicing. (Chilling the cookie bars first will give you the neatest slices!)
• Serve & Store. When cookie bars have cooled completely, cut into slices & enjoy! Store leftover cookies in an airtight container at room temperature 2-3 days, or freeze up to 2 months.

Video

Notes

• Gluten-Free Flour. We love and recommend King Arthur Measure For Measure Gluten-Free Flour for these monster cookie bars. If you use another 1:1 gluten-free flour blend, be sure it contains xanthan gum! We highly recommend weighing the flour (and other dry ingredients) for the best results, but if you don’t have a kitchen scale, we recommend using the scoop and level method to avoid packing too much flour into the measuring cup.
• Peanut Butter. Do NOT use natural peanut butter for these cookie bars, or they’ll dry out faster. Use a traditional peanut butter spread, like JIF or Skippy, for best results.
• Oats. If needed, you can use all rolled oats or all quick oats for these cookies. I just love the texture you get from using a mix!
• Toppings: I love the look of mini m&ms and mini chocolate chips on top of the cookie bars. You can use traditional M&Ms and chocolate chips, though your cookie bars will look different from mine.

Gather Your Ingredients

This simple recipe only calls for a few ingredients, and most are pantry staples! Let’s take a look:

How To Make Gluten-Free Chocolate Rice Krispie Treats, Step By Step

As always, you can find the full recipe, with full ingredient measurements, detailed instructions, and tips in the recipe card below.

1. Prep. Line a metal 8×8 or 9×9 square pan with parchment paper or lightly grease and set aside. Measure and gather all your ingredients and have them close by, since you’ll need to work quickly once you get started.
2. Melt. In a large pot or Dutch oven, melt butter over medium-low heat. Add mini marshmallows and cocoa powder to the melted butter, and stir constantly until the marshmallows are melted and the melted marshmallow mixture is evenly blended.
3. Combine. Add chocolate chips, vanilla, and salt, and stir over low heat until the chocolate chips are just melted and the chocolate mixture is smooth.
4. Add Crisp Rice Cereal and stir until the cereal is evenly coated.
5. Gently Pat & Garnish. Transfer the cereal mixture to your prepared pan and use gentle pressure to lightly pat down the cereal into an even layer. You want it to stick together, but don’t want to overly compact the cereal or the bars won’t have that soft, gooey texture we’re looking for. Sprinkle with mini chocolate chips, if using and gently pat down on them to lightly press them into the cereal layer.
6. Cool & Slice. Let the chocolate rice krispie treats cool to room temperature before slicing cereal bars into 9 large squares, 12 medium rectangles, or 16 small squares.
7. Serve & Store. Enjoy right away or store chocolate rice krispie squares in an airtight container up to 2-3 days at room temperature. (These treats are best enjoyed within 24 hours, but will still be good on day 2 & 3!)

FAQ + Tricks For The Best Chocolate Rice Krispie Treats

More Decorating Ideas To Try. If you prefer, you can skip the mini chocolate chips and melt another 1/2 cup chocolate chips to make a chocolate drizzle you and add to the top of the bars. Or, add the chocolate topping from our Scotcheroos recipe and finish with some flaky sea salt or sprinkles!

Can I Use Chocolate Cereal? Yes, if you want to! While Cocoa Krispies brand isn’t gluten-free (it also contains barley malt extract), Cocoa Pebbles and Mom’s Best Crispy Cocoa Rice cereals are gluten-free and should work here! Chocolate cereal will definitely take the sweetness to the next level, but could totally work if you’ve got a serious chocolate craving. 

Option: Add More Marshmallows! Another option you have is to stir in an additional cup of mini marshmallows along with the crisp rice cereal. It adds a cute effect! 

Dairy-Free? No Problem! We”ll just use a few simple swaps! Just use vegan butter (like Earth balance) in place of regular butter, and dairy-free chocolate chips (like Guittard, or Enjoy Life). Everything else is naturally dairy-free! Vegan? You can use fresh vegan marshmallows, like Dandie’s! 

More Gluten-Free Rice Krispie Treats Recipes To Try

Gluten-Free Scotcheroos

Gluten-Free Strawberry Rice Krispie Treats

Gluten-Free Peanut Butter Rice Krispie Treats

Easy Homemade Lemon Curd

Recipe Card

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Gluten-Free Chocolate Rice Krispie Treats

Gooey, crispy, crunchy AND chocolatey? YES PLEASE. These easy gluten-free Chocolate Rice Krispie treats have it all!

Course Dessert

Cuisine American

Diet Gluten Free

Keyword cereal treats, chocolate, no-bake, rice krispie treats

Prep Time 20 minutes minutes

Cook Time 8 minutes minutes

Total Time 28 minutes minutes

Servings 12 Servings

Author Emily Dixon, Sweets & Thank You

Ingredients

• 5 Tablespoons Butter (or vegan butter!)
• 1 (10 oz) Package Mini Marshmallows (Make sure they're super fresh!)
• ¼ cup Unsweetened Cocoa Powder (30 grams) – Regular Cocoa, Not Dutch-Processed!
• ½ cup Semi Sweet Chocolate Chips
• 1 teaspoon Vanilla Extract
• ¼ teaspoon Kosher Salt (or a pinch of fine salt)
• 5 cups Gluten-Free Crisp Rice Cereal (NOT Rice Krispies Brand–See Notes!)*
• 2 Tablespoons Mini Chocolate Chips (Optional, for decoration)

Instructions

• Prep. Line a metal 8×8 or 9×9 square pan with parchment paper or lightly grease and set aside. Measure and gather all your ingredients and have them close by, since you'll need to work quickly once you get started.
• Melt. In a large pot or Dutch oven, melt butter over medium-low heat. Add mini marshmallows and cocoa powder to the melted butter, and stir constantly until the marshmallows are melted and the melted marshmallow mixture is evenly blended.
• Combine. Add chocolate chips, vanilla, and salt, and stir over low heat until the chocolate chips are just melted and the chocolate mixture is smooth.
• Add Crisp Rice Cereal and stir until the cereal is evenly coated.
• Gently Pat & Garnish. Transfer the cereal mixture to your prepared pan and use gentle pressure to lightly pat down the cereal into an even layer. You want it to stick together, but don't want to overly compact the cereal or the bars won't have that soft, gooey texture we're looking for. Sprinkle with mini chocolate chips, if using and gently pat down on them to lightly press them into the cereal layer.
• Cool & Slice. Let the chocolate rice krispie treats cool to room temperature before slicing cereal bars into 9 large squares, 12 medium rectangles, or 16 small squares.
• Serve & Store. Enjoy right away or store chocolate rice krispie squares in an airtight container up to 2-3 days at room temperature. (These treats are best enjoyed within 24 hours, but will still be good on day 2 & 3!)

Video

Notes

• Crisp Rice Cereal. Rice Krispies brand is NOT gluten-free, since it contains malt syrup, which is derived from barley and has gluten. Instead, use certified gluten-free options like Aldi’s Millville brand, One Degree, or Nature’s Path. 
• Cocoa Powder. We recommend natural cocoa powder (like Hershey’s or Ghirardelli), NOT dutch-processed cocoa for these treats, but you can use dutch-processed if you want a darker flavor. 
• Option: Add More Marshmallows! Another option you have is to stir in an additional cup of mini marshmallows along with the crisp rice cereal. It adds a cute effect! 

Gather Your Ingredients

How To Make Gluten-Free Cosmic Brownies, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

First, Make The Brownies

1. Preheat & Prep. To start, preheat the oven to 350 degrees F. Line a metal 8×8 pan with parchment paper and set aside.
2. Melt Chocolate & Butter. In a microwave safe bowl, combine 1 1/3 cups chocolate chips with the butter and melt in 15-20 second intervals until smooth. (If you have a low power or low heat setting, I recommend it here to avoid scorching the chocolate.) Let chocolate cool slightly while you work on the eggs and sugar.
3. Whip Sugar & Eggs. In a large mixing bowl (glass works best!), combine granulated sugar and eggs. Whip with a whisk or handheld electric mixer for 2-3 minutes, or until doubled in volume, much lighter in color, and the sugar is almost completely dissolved. Do NOT rush this step!
4. Combine Wet Ingredients. Add chocolate mixture to the egg mixture along with the vanilla and mix until smooth and evenly blended.
5. Add Dry Ingredients. Next, add gluten-free flour, cocoa powder, and salt and mix until just combined and no dry patches remain.
6. Bake & Cool Brownies. Smooth brownie batter into the prepared pan and bake in preheated oven 18-20 minutes, or until the top is set and glossy and a toothpick inserted in the center comes out clean with just a few moist crumbs. (It shouldn’t be full of wet batter.) Let the brownies cool completely before frosting. (You can speed this up by cooling on a wire rack 20 minutes at room temperature, then transferring to the fridge until cooled.)

Next, Make The Ganache & Decorate The Brownies

1. Heat Cream (and corn syrup, if using!) until nearly boiling (either on the stovetop or in a microwave-safe bowl).
2. Melt Chocolate. Add chocolate chips to steaming cream and let the mixture sit undisturbed for 5 minutes. Gently and slowly stir in one direction until the chocolate is melted, smooth, and glossy.
3. Frost Brownies. Pour the ganache over the cooled brownies and spread into an even layer with an offset spatula. If your ganache has small air bubbles, you can gently tap the pan on the counter or gently shake the pan back and forth to remove them.
4. Add Sprinkles & Set. Decorate the brownies with sprinkles, then let the brownies set completely before slicing. I recommend putting the brownies in the fridge for the neatest slices! Use a sharp knife to cut into slices & enjoy!
5. Store. Keep leftover brownies in an airtight container 1-2 days at room temperature or 3-4 days in the fridge. Or, freeze up to 2 months in a freezer-safe container.

FAQ + Tricks For The Best Cosmic Brownies

What Kind of Sprinkles Do You Use For Cosmic Brownies? If you’re making copycat cosmic brownies, you want to get the sprinkles just right! Look for rainbow bit chips–candy-coated chocolate sprinkles that are like colorful mini chocolate chips. It can be hard to find brands that are gluten-free, but we love these gluten-free rainbow bit chips from Sweetapolita! Can’t find any? Try using rainbow quins or your favorite rainbow sprinkles (or even mini m&m’s!) instead.

Don’t Rush The Eggs & Sugar! Make sure to beat the eggs and sugar the full 2-3 minutes to properly dissolve the sugar. It’s the key to the shiny, crinkly brownie tops we’re going for! 

Your Pan Matters! I recommend a light-colored metal 8×8 pan, since brownies baked in a metal pan bake more evenly. If you use a glass or ceramic pan, the brownies may “climb” the sides during baking, then sink afterward, creating an uneven surface. Brownies baked in glass and ceramic pans also take longer to bake.

Can I Make Them Dairy-Free? I haven’t tested them, but using vegan butter, dairy-free chocolate chips, and coconut milk or coconut cream in the ganache topping would be a good place to start. (The sprinkles are probably not possible to get dairy-free, though!) 

More Gluten-Free Copycat Recipes To Try

Gluten-Free Oatmeal Cream Pies

Gluten-Free Cosmic Brownie Cookies

Gluten-Free Banana Pudding (Like Magnolia!)

Gluten-Free Levain Chocolate Chip Cookies

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Gluten-Free Cosmic Brownies

With their fudgy texture, rich chocolate flavor & signature colorful sprinkles, our homemade gluten-free Cosmic brownies are even better than the original!

Course Brownies, Dessert

Cuisine American

Diet Gluten Free

Keyword cosmic brownies, gluten free cosmic brownies, gluten-free brownies

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Cooling Time 1 hour hour

Total Time 1 hour hour 40 minutes minutes

Servings 12 -16 Brownies

Author Emily Dixon, Sweets & Thank You

Equipment

• 1 Metal 8×8 Pan

Ingredients

For The Brownies

• 1 ⅓ cups Semi-Sweet Chocolate Chips (226 grams/8 oz)
• 5 Tablespoons Butter
• ¾ cup Granulated Sugar (150 grams)
• 2 Large Eggs
• 1 teaspoon Vanilla Extract
• ⅓ cup Gluten-Free Measure-For-Measure Flour (40 grams)
• 3 Tablespoons Unsweetened Cocoa Powder (24 grams) – I prefer natural cocoa powder rather than Dutch processed here
• ½ teaspoon Kosher Salt

For The Ganache & Topping

• 1 cup Semi-Sweet Chocolate Chips (170 grams/6 oz)
• ½ cup Heavy Whipping Cream
• 1 teaspoon Corn Syrup (Optional, for glossier ganache)
• 2 Tablespoons Candy Coated Chocolate Chip Sprinkles *See notes!

Instructions

First, Make The Brownies

• Preheat & Prep. To start, preheat the oven to 350 degrees F. Line a metal 8×8 pan with parchment paper and set aside.
• Melt Chocolate & Butter. In a microwave safe bowl, combine 1 1/3 cups chocolate chips with the butter and melt in 15-20 second intervals until smooth. (If you have a low power setting, I recommend it here to avoid scorching the chocolate.) Let chocolate cool slightly while you work on the eggs and sugar.
• Whip Sugar & Eggs. In a large bowl (glass works best!), combine granulated sugar and eggs. Whip with a whisk or handheld electric mixer for 2-3 minutes, or until doubled in volume, much lighter in color, and the sugar is almost completely dissolved. Do NOT rush this step!
• Combine Wet Ingredients. Add chocolate mixture to the egg mixture along with the vanilla and mix until smooth and evenly blended.
• Add Dry Ingredients. Next, add gluten-free flour, cocoa powder, and salt and mix until just combined and no dry patches remain.
• Bake & Cool Brownies. Smooth batter into the prepared pan and bake 18-20 minutes, or until the top is set and glossy and a toothpick inserted in the center comes out clean with just a few moist crumbs. (It shouldn't be full of wet batter.) Let the brownies cool completely before frosting. (You can speed this up by cooling on a wire rack 20 minutes at room temperature, then transferring to the fridge until cooled.)

Next, Make The Ganache & Decorate The Brownies

• Heat Cream (and corn syrup, if using!) until nearly boiling (either on the stovetop or in a microwave-safe bowl).
• Melt Chocolate. Add chocolate chips to steaming cream and let the mixture sit undisturbed for 5 minutes. Gently and slowly stir in one direction until the chocolate is melted, smooth, and glossy.
• Frost Brownies. Pour the ganache over the cooled brownies and spread into an even layer. If your ganache has small air bubbles, you can gently tap the pan on the counter or gently shake the pan back and forth to remove them.
• Add Sprinkles & Set. Decorate the brownies with sprinkles, then let the brownies set completely before slicing. I recommend putting the brownies in the fridge for the neatest slices! Use a sharp knife to cut into slices & enjoy!
• Store. Keep leftover brownies in an airtight container 1-2 days at room temperature or 3-4 days in the fridge. Or, freeze up to 2 months in a freezer-safe container.

Video

Notes

• Gluten-Free Flour. We recommend King Arthur Measure-For-Measure gluten-free flour blend for these brownies. If you use another 1:1 gluten-free flour blend, be sure it contains xanthan gum. Always weigh flour with a scale for best results, or use the scoop and level method to spoon flour into the measuring cup. 
• Cocoa. We’re using natural cocoa powder rather than Dutch processed cocoa powder for this recipe. 
• Use The Right Sprinkles. Cosmic brownie sprinkles are called all kinds of things, but look for key words like “candy coated chocolate sprinkles,” “candy coated chocolate chips,” or “Rainbow Bit Chips.” Most brands are not labeled gluten-free even if they aren’t made from gluten ingredients, but we like the ones from Sweetapolita (which ARE gluten-free). If you can’t find them, mini m&ms or rainbow sprinkles will do in a pinch! 
• Corn Syrup is not *strictly* necessary, but will give your ganache a beautiful glossy sheen. Feel free to leave it out, if needed. 

Gather Your Ingredients

Here’s what you’ll need to make these gluten-free oatmeal fudge bars:

• Butter. You’ll use melted butter in the oatmeal cookie layer, then melt a few tablespoons into the fudge filling layer. Easy-peasy!
• Brown Sugar & Sugar. To add softness and sweetness to the cookie layer!
• Egg. A room temperature egg helps bind the cookie layer together.
• Vanilla Extract. For a kiss of vanilla sweetness. I love the flavor note that some vanilla adds to the cookie.
• Gluten-Free Measure For Measure Flour. Keeping things simple in these gluten-free oatmeal fudge bars by using a measure-for-measure gluten-free flour blend. We recommend this one from King Arthur Flour. If you use another brand, be sure it contains xanthan gum!
• Gluten-Free Rolled Oats. Now, you’re ready for the oats in the oatmeal cookie layers! We use rolled oats for the best texture, though quick oats will work in a pinch. Be sure you’re getting certified gluten-free oats to avoid cross-contamination! (More on this in the FAQ below)
• Baking Soda & Salt. A *little* bit of baking soda helps add softness to the cookie layer, while salt balances the flavor of both the oatmeal cookie layers and the fudgy filling.
• Semisweet or Dark Chocolate Chips. Now, you’re ready for the filling! You’ll need plenty of chocolate chips. Since the filling runs sweet, I prefer using dark or semisweet chocolate chips, since the other filling ingredients keep it from getting it too bitter.
• Sweetened Condensed Milk or Sweetened Condensed Coconut Milk. This, thick, sweetened milk is what gives the filling it’s thick, fudgy texture. Don’t skip or substitute it! Eagle is a popular brand of sweetened condensed milk and is widely available in the U.S. As for sweetened condensed coconut milk, Nature’s Charm and Let’s Do Organic are two more common brands, and I can find them at Safeway, Walmart, Sprouts, Natural Grocers, Whole Foods, Thrive Market, Amazon, and more.

How To Make These Oatmeal Fudge Bars, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Preheat The Oven & Prep Your Pan. Start by preheating the oven to 350 degrees F. Line an 8×8 metal pan with parchment paper.
2. Start The Oatmeal Cookie Layer. In a large bowl (or a stand mixer), combine melted butter, brown sugar, and sugar. Whisk or mix until well combined.
3. Add Egg, Then Vanilla. Then, add your egg and whisk until incorporated and smooth. Add vanilla and stir to mix it in.
4. Add Dry Ingredients. Add gluten-free flour, salt, and baking soda. Add the gluten-free oats and stir until just combined. The dough will be wet and sticky at this point. Don’t panic!
5. Set Aside 3/4 Cup Cookie Dough for the top layer. (You’ll use this to dollop dough for the top layer in a minute.)
6. Pat Remaining Cookie Dough Out into your prepared baking dish in an even layer. Again, it’ll be sticky, so go slow or use parchment paper to help you pat it out into an even layer. Set this aside for a minute.
7. Make Your Fudge Filling. Combine chocolate chips, sweetened condensed milk, and 2 Tablespoons butter (and a pinch of salt if you’re using unsalted butter!) in a small saucepan. Whisk or stir over low heat, stirring constantly, until the fudge mixture is smooth and glossy. (You don’t want it to simmer or boil, so be sure to keep the heat low!)
8. Pour Fudge Layer Over Cookie Layer. Then, pour your fudge filling over the oatmeal cookie crust and spread out into an even layer. (It should mostly spread out for you, you may just need to coax it into the corners).
9. Add Dollops Of Dough For The Top Layer. Now, take small blobs of your reserved 3/4 cup cookie dough and add them to the top of the fudge layer. You will NOT have enough to cover the top in an even layer–instead it’ll just be dollops of sticky dough. Try to spread out the dough fairly evenly for best results.
10. Bake The Oatmeal Fudge Bars. Now you’re ready to bake! Bake the fudge oatmeal bars for 25-28 minutes, or until the filling is bubbling around the edges and the dollops of cookie dough on the top look just golden brown.
11. Cool COMPLETELY before cutting into bars. This will take about 3 hours! Don’t rush it or your fudge filling won’t be as set. If you need to speed things up, you can place the pan in the refrigerator.

More Gluten-Free Brownies & Bars To Try

Gluten-Free Brookies

Gluten-Free Scotcheroos

Gluten-Free S’mores Bars

Recipe Card

Gluten-Free Oatmeal Fudge Bars

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

• Author: Emily Dixon, Sweets & Thank You
• Total Time: 3 hours 45 minutes
• Yield: 16 Bars 1x
• Diet: Gluten Free

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Description

This gooey oatmeal fudge bars recipe gets a gluten-free glow-up! You’ll love the texture & flavor of these yummy bars!

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Ingredients

For The Gluten-Free Oatmeal Cookie Layer:

• 1/2 cup (1 stick, 4 oz.) butter, melted
• 1/2 cup brown sugar (lightly packed)
• 1/2 cup sugar
• 1 egg, room temperature
• 1 1/2 teaspoons vanilla extract
• 1 cup (120 grams) gluten-free measure for measure flour, weighed or scooped & leveled
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup certified gluten-free rolled oats

For The Fudge Filling Layer:

• 8 oz. (1 1/4 cup) semisweet or dark chocolate chips or chopped chocolate
• 1 (14 ounce) can sweetened condensed milk
• 2 Tablespoons butter
• Pinch Salt

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Instructions

1. Preheat The Oven & Prep Your Pan. Start by preheating the oven to 350 degrees F. Line an 8×8 metal pan with parchment paper.
2. Start The Oatmeal Cookie Layer. In a large bowl (or a stand mixer), combine melted butter, brown sugar, and sugar. Whisk or mix until well combined.
3. Add Egg, Then Vanilla. Then, add your egg and whisk until incorporated and smooth. Add vanilla and stir to mix it in.
4. Add Dry Ingredients. Add gluten-free flour, salt, and baking soda. Add the gluten-free oats and stir until just combined. The dough will be wet and sticky at this point. Don’t panic!
5. Set Aside 3/4 Cup Cookie Dough for the top layer. (You’ll use this to dollop dough for the top layer in a minute.)
6. Pat Remaining Cookie Dough Out into your prepared pan in an even layer. Again, it’ll be sticky, so go slow or use parchment paper to help you pat it out into an even layer. Set this aside for a minute.
7. Make Your Fudge Filling. Combine chocolate chips, sweetened condensed milk, and 2 Tablespoons butter (and a pinch of salt if you’re using unsalted butter!) in a small saucepan. Whisk or stir over low heat, stirring constantly, until the fudge mixture is smooth and glossy. (You don’t want it to simmer or boil, so be sure to keep the heat low!)
8. Pour Fudge Layer Over Cookie Layer. Then, pour your fudge filling over the oatmeal cookie crust and spread out into an even layer. (It should mostly spread out for you, you may just need to coax it into the corners).
9. Add Dollops Of Dough For The Top Layer. Now, take small blobs of your remaining dough and add them to the top of the fudge layer. You will NOT have enough to cover the top in an even layer–instead it’ll just be dollops of dough. Try to spread out the dough fairly evenly for best results.
10. Bake The Oatmeal Fudge Bars. Now you’re ready to bake! Bake the oatmeal fudge bars for 25-28 minutes, or until the filling is bubbling around the edges and the dollops of cookie dough on the top look just golden brown.
11. Cool COMPLETELY before cutting into bars. This will take about 3 hours! Don’t rush it or your fudge filling won’t be as set. If you need to speed things up, you can place the pan in the refrigerator.
12. Store leftover bars in an airtight container at room temperature 2-3 days, the refrigerator 3-4 days, or the freezer up to 6 weeks.  

Notes

• Sweetened Condensed Milk is key to the texture of this fudge layer! Don’t attempt to use regular milk or evaporated milk, which will not work the same here. You *can* use sweetened condensed coconut milk for a dairy-free option, but no other substitutes will work. 

• Prep Time: 20 minutes
• Cooling Time: 3 hours
• Cook Time: 25 minutes
• Category: Dessert
• Method: Oven
• Cuisine: American

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Gather Your Ingredients

• Gluten-Free Crisp Rice Cereal. In the United States, Rice Krispies Brand cereal is NOT gluten-free, so it’s important to use gluten-free crispy rice cereal brands instead. Today we’re using Aldi’s brand.
• Freeze Dried Strawberries. The star ingredient in this strawberry rice krispies treats recipe! Using crisp freeze-dried strawberries keeps the color vibrant and prevents the cereal bars from getting soggy. I usually find these near raisins, dried fruits, or snacks at the grocery store.
• FRESH Mini Marshmallows. I recommend mini marshmallows here! The fresher your marshmallows are, the better they’ll melt, so now’s not the time to use that old bag of stale marshmallows in your pantry.
• Butter. A must-have for soft strawberry rice krispie treats! (Vegan butter also works, if you want to keep them dairy-free!)
• Vanilla Extract. This little trick adds that extra little something that keeps people coming back for more. It’s a way to add that delicious strawberries and cream rice krispies treats flavor we’re going for.
• A Pinch of Salt. To help balance the flavor. It’ll elevate the notes of marshmallow, strawberry, and vanilla without making these crispy treats taste salty.

How To Make Gluten-Free Strawberry Rice Krispies Treats, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Prep Your Station. Before starting, make sure you have everything ready to go, since things will move quickly. Line an 8×8 or 9×9 metal pan with parchment paper or lightly grease. Add crisp rice cereal to a large bowl with plenty of room to mix.
2. Grind Strawberries. Add 1 cup freeze-dried strawberries to a food processor or blender and pulse or puree until you have a fine powder.
3. Set Aside Some Marshmallows. Place 1 cup of marshmallows off to the side (we’ll add these later!).
4. Melt Butter & Remaining Marshmallows. In a large saucepan, melt butter then add the remaining mini marshmallows and stir over medium-low heat until the marshmallows are smooth and melted. The mixture will be gooey!

5. Add Strawberry Powder, Vanilla & Salt to the marshmallow mixture and stir to combine.
6. Combine Marshmallow Mixture With Cereal. Working quickly, pour the strawberry marshmallow mixture over the cereal and stir in the reserved 1 cup of marshmallows and 1 cup chopped freeze-dried strawberries. Stir to evenly combine.
7. Pat the mixture out into your prepared pan using gentle pressure so you don’t overly compact the rice krispie treats. Top with a few more pieces of freeze-dried strawberry and marshmallow for garnish.
8. Cool, Slice & Store. Let the cereal bars cool at least 30-60 minutes to set. Use a sharp knife to cut them into bars and store leftovers in an airtight container or bag at room temperature 2-3 days.