Upon providing my counselor insight to my insane way of thinking and doing things, she told me I did a lot of “magical thinking.” Her words, not mine. I asked if that term was a medical term and she didn’t answer me, so I’m pretty sure medical school is like Hogwarts. Next time you go to the doctor, you should chant a spell and see if they react. If they do, ask them to grant you superpowers or else you’ll rat them out to the media (or maybe don’t).
‘Magical Thinking’ is what she described as thinking that is relied on things like superstition. Say, the fact that I have to repeat questions three times, or must apply two sets of deodorant four times per arm. That feeds into my “magical thinking” that if I just follow the “magic number”, I’ll be okay.
What I didn’t tell her is that she’s probably right. I’m totally a magical thinker. How else do you explain things like shooting stars? Or raccoons? Or finding the Betsey Johnson skull romper you’ve been coveting for over a year on eBay and you finally get it in your size after a serious bidding war? (Please don’t say: ‘science’, ‘biology’/’raccoons aren’t magical’, and ‘super good eBayer’). IT’S MAGIC, PEOPLE.
Anywaaaays, I decided to put my magical thinking to use and make some seriously mystical magic bars .. hellooooo, anyone else seeing this magic theme?! If you don’t know, magic bars (aka hello dolly bars, aka seven layer bars) are the most wonderful bar in all the land. Loaded with chocolate, butterscotch, pretzels, nuts, coconut and smothered in sweetened condensed milk, the flavors + textures are out. of. controooollll, y’all. No wonder it’s one of my favorite bars to make (I have a TON of variations!!)
But one thing I noticed was that typical magic bars weren’t transcending all their magic to everyone. Gluten-Free folks couldn’t enjoy the magic because of one pesky ingredient, and that’s just not gonna fly with my special brand of thinking. So when Bob’s Red Mill, the Gluten Free Baking Wizards, emailed me about working with their products, I immediately jumped at the chance to create something overtly decadent, supremely sinful and outrageously indulgent for my Celiac and/or gluten-intolerant friends. This task was super easy to do since Bob’s Red Mill’s Gluten Free-labeled mixes are free of any gluten product, making them safe to eat. Just like your average cake mix, these mixes are packed with flavor and are a cinch to make — just add a couple common ingredients like eggs, butter, oil, and water — and you’re halfway to dessert heaven free of pesky gluten.
Plus, if you’re newer to the GF-baking (like myself), all the different varieties of flour substitutes can be a little daunting. I love that Bob’s takes the guesswork out of it by creating these convenient packaged mixes so I can spend more time eating and less time worrying about flour substitutions and conversions.
With my new gluten-free cake mix arsenal, I set out to create a gooey, chewy magic bar — and boy, did I succeed. This is easily one of my favorite magic bars yet!!
So, wizard friends. You ready to take a bite of this magic??
- 1 pkg Bob's Red Mill Brownie Mix
- ¼ cup water
- 3 eggs
- ⅔ cup oil
- 1 tsp vanilla extract
- 1 pkg refrigerated gluten-free chocolate chip cookie dough (or you could prepare your own)
- 1 cup miniature Reese's cups
- ¾ cup peanut butter chips
- ¾ cup chocolate chips
- 7 oz (1/2 a can) sweetened condensed milk
- Preheat your oven to 350 degrees F. Line a 13x9 inch baking pan with foil, extending sides over the edges of the pan. Mist the foil lightly with cooking spray.
- In a large bowl, combine the brownie mix, water, eggs, oil and vanilla with a rubber spatula until combined. Press the batter evenly into the prepared pan and bake for 12 minutes.
- Remove the pan from the oven (keeping oven on) and rip the balls of cookie dough to spread evenly over the surface of the par-baked bars. Top evenly with the Reese's cups and both kinds of chips. Drizzle the top evenly with the scmilk.
- Return the pan to the oven and bake for an additional 20-25 minutes or until the top is golden brown and set. Allow the bars to cool completely before cutting into squares. Store leftovers in the fridge.
For anyone worried they’ll be able to taste a difference in texture or flavor, I challenge you to tell me that these weren’t made with all-purpose flour. They’re so dense and fudgy, gooey and chewy and sinfully chocolate-y. Plus, the brownie base is topped with soft-baked gluten-free chocolate chip cookie dough, creamy sweetened condensed milk, addicting Reese’s mini cups and lots of buttery chocolate + peanut butter chips to really amp up that indulgence. You will LOVE these bars!
Have a delicious day!