These rich dessert bars are delightful served warm with a scoop of Haagen Daz Five Vanilla Bean Ice Cream. They’re not light on calories, so if you’re dieting these should definitely be saved for special occasions.
Mix together in a large mixing bowl:
1 cup Salt-Free Butter, melted
1 Cup Cocoa Powder
2 cups shredded coconut
1/3 cup gluten-free raw oats
1/2 cup 60% Cocoa Ghirardelli dark chocolate chips
2/3 cup Bisquick Gluten-Free Baking Mix
Bake in a 9X13 prepared baking pan at 350℉ for 25-30 minutes, or until a knife inserted in the middle comes out with crumbs instead of batter. ©Gluten-Free Culinarian 2011
Disclaimer: I am not paid by anyone for these posts, so any links you find to specific products are simply for convenience and so you will know exactly which product I am using. If anyone ever does pay me for these posts, I’ll always let you know up front. Right now, this is completely a labor of love.