First of all, this will probably be my only post this week. WE ARE MOVING ON FRIDAY!! I figured we'll probably be busy with packing, saying good-byes, and lots of crying, so hang in there, I will come back as soon as I can!
First, a little history about my family and I.
My mom is a Celiac.
This means she has a severe allergy towards the gluten in wheat flour, rye, and barley. She has had this allergy since she was in her early 20's. In the last few years there have been a lot more cases of this allergy, which also means more knowledge about it has come out.
I have been making this dessert for my family since I was about 8 or 9 years old. We all love this dessert, but it's my mom's favorite by far. I've made it for EVERY family get-together. Sunday dinners, holidays, birthdays, you name it, it's there.
Last Sunday was our last Sunday dinner with my family, so I had to make it for them one more time.
When we left that night there were lots of tears. I will miss both of our families very much, but I know this move will be good for us, and it will be a fun new adventure.
Ok, on to the recipe!
This recipe makes 24 bars.
Ingredients:
6 c. cereal (I normally use Frosted Flakes because they're already sweetened, but I've also used Corn Chex, Corn Flakes, whatever I've got on hand, and just added a little sugar)
* When you are choosing any cereal for the crust, if you do have a gluten allergy, please check the ingredients label first, just to make sure it doesn't have gluten in it!
1 can sweetened condensed milk
1/2 c. unsalted butter
Chocolate chips
sweetened shredded coconut
