Delicious Gluten-Free Tuxedo Cookie Bars

These Gluten-free Tuxedo Cookie Bars are a delightful combination of chewy and gooey textures, featuring a delicious mix of semi-sweet and white chocolate chips. They are perfect for sharing with loved ones and can be enjoyed at room temperature or refrigerated. A family favorite turned gluten free, these bars are easy to make and sure to impress!

A few of my sisters & I went and played cards with our cute almost 90 year old grandma this week (her favorite game!) She’s still sharp as a tack and loves to play cards. I took a charcuterie board to share and cut up little tuxedo bars to add to my board. They were a hit and you can’t even tell they are Gluten Free!

I got this recipe from my bestie, Harmony, when we were in collage! Years later when I got diagnosed with celiacs I converted it to be gluten free and it’s still a family favorite!

For this recipe I use this gluten free flour blend. It’s my absolute favorite. If you are new to gluten free baking, gluten free batter definelty has a different texture than if you are used to cooking with regular gluten flour. I have learned to use a light hand when measuring gluten free flour as it is drier and tends to soak up more moisture. These chocolate chips are free from several allergines and are gluten free. I love these too!

I love cookie bars! They cook up so fast! Simply press all the batter into a 9X13 baking dish, and it cooks up all at once! Easy Peasy and so yummy!

These bars are a gluten-free success everyone will love!

Gluten Free Tuxedo Cookie Bars

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Ingredients Method Notes

Ingredients

  

• 1 1/2 cups gluten free flour*
• 1 tsp. baking soda
• 1/2 cup butter
• 1 1/2 cups sugar
• 3 cups semi-sweet choc chips; divided
• 1 Tbsp vanilla
• 4 Tbsp hot water
• 4 eggs
• 1 cup White chocolate chips

Method

 

1. Preheat oven to 325° F & grease 9 X13 pan.
2. In small saucepan melt butter + 2 cups of semi-sweet chips over low heat until smooth.
3. In the bowl of a stand mixer, beat melted chocolate mixture with sugar until smooth about 3-5 mins.
4. Continue to beat; add the vanila, then the hot water a tbsp at a time. Scrape down sides of bowl. Next add eggs one at a time, mixing well after each addition.
5. Add flour & soda. Blend at a low speed. Then add the remaining 1 cup of semisweet chocolate chips and the white chocolate chips. Blend until equally distributed through out the batter.
6. Spread batter into baking dish. Bake 35-40 minutes. Cool to room temperature. Enjoy! These are yummy at room temperature or yummy stored in the fridge and eaten cold!

Notes

*for this recipe I use my favorite gluten flour

My cute dishtowel is from Geometry House. My code GARDENSPOT gets you 15% off your total order!

This post contains Affiliate links*

Enjoy!

XO, Carly