Well, I’ve found a way to make these puppies gluten-free! What’s more – they’re not any more difficult to make than the original version, thanks to Walker’s Shortbread gluten-free cookies. Preparing these only took a few minutes, and they were in the oven in no time. The hardest part was waiting for them to cool completely before I could cut them and enjoy.
But once you take a bite? Oh, my. That chewy, sweet, rich mouthful of coconut and chocolate, balanced with the buttery shortbread base and pecan crunch is enough to make you close your eyes and sigh. Some things just can’t stay out of your gluten-free life forever, right? There always needs to be room for treats such as these.
Disclaimer: This post is a sponsored post. I received compensation in exchange for recipe development and a review post, but the opinions and views are all my own.
- 2 4.9 oz boxes Walkers Gluten-Free Shortbread Rounds
- 3 T butter, melted and cooled
- 1 cup sweetened shredded coconut
- ½ cup white chocolate chips
- 1 cup semi-sweet chocolate chips
- ½ cup chopped pecans
- 1 14 oz can sweetened condensed milk
- Preheat oven to 350 degrees F. Grease a 9" square baking pan, line with parchment paper, and grease the paper. Set aside.
- In the bowl of a food processor fitted with a metal blade, process the cookies into crumbs. Add the butter and process until a dough forms. The dough should be rather dry, but hold together if you press it. Press dough evenly into the bottom of the baking pan.
- Top the shortbread base with the shredded coconut, spreading evenly. Top with white chocolate and semi-sweet chocolate chips, then pecans. Finally, drizzle the sweetened condensed milk evenly over the top.
- Bake for 25 minutes or until edges are golden brown. Remove and allow to cool completely before cutting into squares.