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Gluten-Free Vanilla Chip Cranberry Bars
Gluten-Free Vanilla Chip Cranberry Bars
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Prep Time:
10 minutes
Total Time:
2 hours 50 minutes
Indulge in a delicious, harmonious blend of sweet, tart, and salty flavors with this simple layered bar.
Ingredients:
  • 1 1/2 cups from 1 box (16 oz) Betty Crocker™ Gluten Free All Purpose Rice Flour Blend
  • 1/2 cup gluten-free oats
  • 1/4 cup sugar
  • 1 teaspoon xanthan gum
  • 1/2 cup cold butter, cut in small pieces
  • 1/4 cup cold water
  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • 1 package (12 oz) white vanilla baking chips
  • 1 cup sweetened dried cranberries
  • 1 cup salted shelled pistachio nuts
Instructions:
  • Preheat oven to 350°F and prepare a 13x9-inch pan by lining it with foil, leaving an overhang, and then generously spraying with cooking spray.
  • Combine the flour blend, oats, sugar, xanthan gum, and salt in a large bowl. Add cold butter and blend with a pastry blender or 2 table knives until the mixture resembles crumbs. Gently stir in cold water until just moistened, leaving the mixture crumbly. Press the mixture into the bottom of the pan.
  • Bake for 15 minutes until golden. Spread a layer of sweetened condensed milk over the hot crust. Evenly sprinkle chocolate chips, dried cranberries, and chopped pistachios over the milk. Gently press the toppings down with a fork.
  • Continue baking for an additional 25 to 30 minutes, or until golden brown. Allow the baked dish to cool on a wire rack, then lift out of the pan using the foil that hangs over the edges. Cut into 8 rows by 5 rows.

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