Here is a delicious gluten-free Gumdrop Cookie Bar recipe from my childhood. The hardest part of the recipe for me is refraining from eating all the cinnamon and spearmint gumdrops before they make it to the batter. 🙂
- 2 cup gluten-free flour
- 1/4 tsp salt
- 1 tsp cinnamon
- 3 eggs
- 2 cup brown sugar
- 1/4 cup evaporated milk
- 1 cup sliced gumdrops
- 1/4 cup chopped pecans
Sift and mix together flour, salt, and cinnamon.
Beat eggs, sugar, and milk.
Add dry ingredients to eggs mixture. The batter will be stiff.
Add gumdrops and nuts.
You can cut the gumdrops with kitchen shears, or a sharp knife. Sugar from the gumdrops will make the knife sticky. Dipping it into a glass of warm water helps.
Spread in greased 9 X 11″ pan.
Bake at 325 degrees F for 30 minutes. The top will be cracked.
I wish you well.
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