·         1 package Gluten Free Pantry Chocolate Chip Cookie Cake Mix

·         2 eggs

·         2 tsp. gluten-free vanilla

·         7 oz. unsweetened coconut

·         14 oz. can fat free or low fat sweetened condensed milk

·         2 cups gluten-free chocolate chips

·         1 cup coarsely chopped walnuts or pecans

 

Preheat oven to 350°. Spray a 9 x 13 pan with vegetable spray. Prepare chocolate chip cookie mix according to package directions for cookies and press this dough into prepared pan. Bake 15-20 minutes or until golden brown. Cool 10 minutes. In mixing bowl, beat eggs until foamy. Add vanilla, coconut and condensed milk. Beat 2 minutes. Spoon mixture evenly over chocolate chip layer. Bake additional 20 minutes or until top is golden brown. Remove from oven and cool. Melt chocolate chips and carefully pour over coconut layer. Sprinkle with nuts. Refrigerate 2 hours or until chocolate is set. Cut into bars. Makes about 30 bars.