*This post is sponsored by Pillsbury & Linqia. All thoughts & opinions are my own.
I love Yummy Bar Recipes! I don’t know about you but it seems like everyone I talk to has an issue with gluten. It’s more & more prevalent & there are more & more products on the market that are gluten free. I know that while I don’t always cook gluten free- when I do, we all feel better around here. So I have been doing my best to be more conscious about what our foods have in them – which is part of why I have been so focused on making the kids breakfast for so long now.
But lately I have been really wanting to make more desserts that are gluten free in hopes that the hubs will want to eat more of what I make instead of having to pass on all the goodies. So this time I made Gluten Free Chocolate Strawberry Gooey Bars. Oh they turned out so tasty & you would never know they are gluten free. Just goes to show you that gluten free doesn’t mean flavor free or no dessert.
Did you know that Pillsbury now has it’s first-ever gluten free cookie dough, pizza dough & pastry/pie dough?? I was pretty stoked to find that out & even more thrilled to try it out. I know that many moms don’t have time to make cookies & other treas from scratch & often buy the ready made doughs & crusts. Before now that meant that those with a gluten intolerance couldn’t eat them. Now they can. So many people now are looking for gluten free solutions for their families & Pillsbury has made eating gluten free easy convenient & delicious. These are all found in the refrigerated aisle of your store. These are so quick & easy to use – virtually no prep time at all.
So to celebrate these new gluten free products from Pillsbury I’m giving away a premium baking set.
Click on this image for more Pillsbury Info
Today I wanted to share my gluten free recipe using this Pillsbury Cookie Dough
Click on Image for more info on this cookie dough.
Gluten Free Chocolate Strawberry Gooey Bars
- 1- 14.3 oz container of Gluten Free Pillsbury Cookie Dough
- 1 cup strawberry preserves (I used the strawberry version of my raspberry marmalade
- 1/2 cup coconut
- 1/4 cup white chocolate chips
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup mini marshmallows
- Preheat oven to 350.
- Spray glass 9x13 pan with cooking spray
- Add cookie dough to pan & press around to flatten & cover bottom
- Add preserves & spread out in thin even layer
- add coconut, then chocolate chips (both), then marshmallows
- Bake 25-30 minutes until brown on bottom.
- If it's not quite toasted enough on top- broil for a couple minutes.
- Store in air tight container for 2 days in refrigerator.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
The homemade preserves are gluten free, coconut, chocolate chips & marshmallows are all naturally gluten free as well. Yippee!!
Excited to start baking, but need a few recipes to get going??
Check out the Pillsbury Gluten Free Dough site for delicious & easy recipes to make with all three varieties of gluten free dough.
Over the next couple weeks I will be sharing more gluten free recipes using the new Pillsbury doughs.
TO ENTER: Visit Pillsbury for gluten free recipe inspiration.
Then come back & leave a comment below or on one of my upcoming Pillsbury posts to be entered to win.
Just answer the question: What exciting possibilities will Pillsbury Gluten Free Dough bring to your life?
We want to hear your stories & recipe ideas!!
Plus you will have 2 more chances to enter to win that AWESOME premium baking set.
Be sure to check out my guest post today over at Baby Bump Bundle Blog.
Don’t forget to come back & join me on Mondays for Project 52
To see where I am linking today- visit HERE