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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.