Mermaid Bait Bars

These simple, sweet bars may be made either gluten-free or with regular graham cracker crumbs. In my experience gluten-free graham cracker crumbs absorb butter differently than gluten crumbs. I have found using 2 cups per 1/2 cup melted butter produces the best gluten-free result. If making this with gluten, 1 1/2 cups crumbs should be just right. Bars can be cut into any size. Due to their sweetness I prefer 1-inch by 1-inch bars. You can always eat more than 1! They can be stored in the refrigerator or at room temperature. For a firmer consistency keep them chilled.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 25

Total Time 55

Servings 2-1/2 inch by 1-1/2 bars or 51 1-1/2 inch by 1-1/2 inch bars

Calories 213kcal

Author Toni Dash

Ingredients

2 cups Gluten-Free Graham Cracker Crumbs* or 1 ½ cups regular Graham Cracker Crumbs
½ cup (1 stick) Unsalted Butter, melted
1 14- ounce can Sweetened Condensed Milk
2 cups Semi-Sweet Chocolate Chips
1 cup Butterscotch Baking Chips
¾ cups White Chocolate Chips

Instructions

Preheat oven to 350 degrees. Prepare a 13 inch by 9 inch baking pan by spraying with no-stick cooking spray.
In a medium mixing bowl, combine the graham cracker crumbs and the melted butter. Stir to fully incorporate.
Spoon crumb-butter mixture into the prepared baking pan and press to form a crust covering the bottom of the pan.
Pour the sweetened condensed milk over the graham cracker crust and using a mixing spoon spread to cover the crust fully.
In a medium mixing bowl, combine the three baking chips and mix. Pour the chips evenly over the sweetened condensed milk to cover.
Bake in the oven for 25 minutes, remove and allow to fully cool before cutting. Cut into desired bars (1-inch by 1-inch bars are perfect in my opinion). Note: the bars have a gooey center; if a firmer texture is desired they may be kept in the refrigerator in a sealed container, otherwise they may be stored at room temperature.

Notes

*If gluten-free graham cracker crumbs are not available, processing gluten-free graham crackers in a food processor or strong blender does the trick. For this recipe I used Pamela's Products Gluten-Free Honey Graham Crackers and 1 package processed into 2 cups of crumbs.

Nutrition