Recipe By Jewels
Published Jun 19th
Prep 15m Cook 40m Additional 1h Ready In 1h 55m
Servings 1 9x13-inch dish Calories 409.1

I did a combination of two recipes, peanut butter cookies with three ingredients and magic cookie bars. My brother-in-law loves magic cookie bars but is now gluten-free. I have been trying to come up with desserts for him so he doesn’t feel left out. This is an amazing dessert and will stay fresh for days…if they last that long in your house! Perfect for Passover – no flour!

Recipe Ingredients

  • 2 cups white sugar
  • 2 large eggs
  • 2 cups peanut butter
  • ¾ cup semisweet chocolate chips
  • ¾ cup dark chocolate chips
  • ½ cup chopped raw pecans
  • ½ cup chopped raw almonds
  • 1 cup flaked coconut
  • 1 (14 ounce) can sweetened condensed milk

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch glass baking dish with parchment paper.
  2. 2 Mix sugar and eggs together in a bowl until smooth; stir in peanut butter until well blended. Pour peanut butter mixture into the prepared baking dish.
  3. 3 Bake in the preheated oven until cookie base is partly cooked, 8 minutes.
  4. 4 Layer semisweet chocolate chips, dark chocolate chips, pecans, almonds, and coconut onto the cookie base. Slowly pour sweetened condensed milk evenly over the toppings.
  5. 5 Bake in the preheated oven until coconut is slightly brown, about 30 minutes.
  6. 6 Cool completely before removing cookie bars from pan. Peel away parchment paper and cut into small squares using a sharp knife.

Nutrition Facts

  • Calories 409.1
  • Carbohydrate 46.8 g
  • Cholesterol 25.3 mg
  • Fat 23 g
  • Fiber 2.9 g
  • Protein 10.1 g
  • Saturated Fat 7.3 g
  • Sodium 163.3 mg
  • Sugar 38.1 g


  1. Love love love this!!!! After reviewing comments about it being too sweet I only added a cup and a half of sugar and the crust was fabulous! My company loved it and had second and third helpings! I only added chocolate chips and pecans just keeping it simple. But I could see adding even butterscotch - Read more ...
  2. This is very good made with half almond butter also. As I am sensitive to chemicals I used 2 T raw honey instead of bleached white sugar ( brown sugar is molasses and white sugar) and added 1 tsp of vanilla extract and a layer of almond meal. I like the honey better and the - Read more ...
  3. These were indeed rich tasting but a big hit at the party tonight. My niece is gluten free and was so glad she had a safe dessert to snack. The rest of the family thought the bars were "delicious" and ate them as well. I needed to bake them an additional 6 minutes though. And - Read more ...
  4. Wow! Amazing! Dessert can be delicious without the gluten! I subbed 1/2 the peanut butter with almond butter for the cookie and cooked it 13 minutes instead of 8. I also used 1/2 brown sugar and 1/2 white sugar. Because several others had mentioned it was sticky, I spread butter in the bottom of my - Read more ...
  5. Oh my goodness...these are delicious! I had some all natural almond butter that I needed to use up so I used 1 cup almond butter and 1 cup creamy peanut butter. The rest I did exactly what the recipe said. They are very rich and yummy!
  6. Yummy!! I brought this (with a couple of changes) to a dinner party and everyone enjoyed it! Since another reviewer mentioned excessive sweetness and strong peanut butter flavor, I decided to try using half sunbutter (sunflower seed spread) and half peanut butter--was not too exact on measuring. I also used about 1 1/2 cups total - Read more ...
  7. I made these for a friend with celiac disease and those with no gluten problems also loved these very rich cookies. The only change I made was using heaping 3/4 cups of brown and white sugar I sent them to my husband's weekly staff meeting. They were an instant hit and high on the request - Read more ...
  8. I absolutely appreciate that someone took the time to find a gluten-free alternative crust to these bars. Thank you for offering an idea I would never have thought of on my own! After having made them, I believe that the peanut butter cookie base makes the squares far far too sweet and rich, and the - Read more ...
  9. I make these for My Brother in Law who is Gluten Free. You can "tweak" the recipe and add tons of different kinds of nuts and chocolate candies and carmel on top. I switch it up all the time. Works best with parchment paper in the bottom of the pan. Enjoy!

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