My mom made these five layer bars growing up and our family would eat it all in just a few days. It was that yummy! I love this new re-creation of our family recipe that now can meet all our own family’s needs. Serves about 24 square bars. Takes about 30-40 mins to make & a couple hours to cool.

Ingredients

For the cookie crust:

1. 1/2 cup soy free vegan butter, OR homemade (recipe is top 8, legume, and seed free)
2. 3/4 cup sugar
3.  3/4 cup brown sugar, packed
4. 1tsp vanilla extract
5. 1tsp molasses
6. 1/4 cup applesauce, OR instant egg replacer, OR 1 large egg (if not allergic)
7. 1/2 tsp baking soda
8. 1/2 tsp baking powder
9. 1/4 tsp salt
10. 2 1/2 cups gf flour 

For the topping:

1. 1 (10-12 oz) can sweetened condensed gf oat milk or OR sweetened condensed coconut milk (both contain coconut), if you cannot do coconut—use plant based heavy whipping cream (contains legumes)
2. 10 oz vegan mini white chocolate chips
3. 12oz vegan dark chocolate chips, OR mega chunks
4. 1 cup sweetened coconut flakes (if you can have coconut; if not, add in 8oz enjoy life dark chocolate chips)

Directions

1. Preheat oven to 350
2. Spray oil onto the bottom of a 13×9-inch pan.
3. In large bowl, mix all of cookie crust ingredients till a crumbly dough forms.

4. Press dough in bottom of the oiled pan.

5. Bake crust for 12-15 mins, or till golden brown.

6. Take the crust out of the oven and spread sweetened condensed oat milk on it.

7. Sprinkle coconut flakes (if you can have coconut), white chocolate chips, and dark chocolate chips on top.

8. Bake for 15-20 minutes or until the coconut flakes turn golden brown.

9. Cool completely, about 2-3 hours. Then-For bars, cut into 6 rows by 4 rows.