mercy bars mercy bars Israeli Kitchen This is the blondie to end all blondies. (Photo: Sarah F. Berkowitz)

Gluten-free, egg-free Mercy bars

A cream-cheese-rich batter filled and topped with toffee, butterscotch and chocolate chips make these bars OMG delicious.

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  • Yield: 16 bars
  • Prep time: 10 minutes
  • Cook time: 50 minutes

Before I go any further, I’ll admit that the name Mercy is short for "Lord Have Mercy," because you’ll need all the help you can get to hold back from polishing off way too many of these chocolate, toffee and butterscotch filled bars.

The original Lord Have Mercy recipes on the web call for several kinds of chips layered over a graham cracker crumb crust and covered with condensed milk. My take on the recipe yields a super-rich blondie, filled and topped with a variety of delicious candy and chocolate bits.

Warning: There is no fiber, vitamins or nutrition in this recipe. I make it once a year and just try to let the taste linger as long as I can. You’ll definitely want to share, so grab your kids, friends, spouse, the mailman, whoever – so long as you don’t eat them all yourself.

I experimented with these bars using gluten-free flour and they were wonderful, if a little crumbly, as gluten-free baked goods tends to be. But the taste made up for any texture issues, and for those who are looking for scrumptious dessert bars for gluten-free and egg-free friends, this is it.

Ingredients

  • 1 cup butter or Earth Balance
  • 8 ounces cream cheese
  • 1/2 cup sugar
  • 2 3/4 cup gluten-free flour
  • 1/2 cup powdered sugar
  • 1/2 bag toffee bits (I used Heath bits)
  • 1-2 cup each milk chocolate, white chocolate and butterscotch chips

Directions

Preheat oven to 350° F. Line a 10” brownie pan with parchment paper.

Cream butter, cream cheese and sugar until light and fluffy. Add flour and salt and mix well. Add powdered sugar to thicken up the dough. Chill for one hour.

Press half of the dough into the brownie pan and sprinkle with all of the toffee bits, and half of the chips. Cover with remaining dough, and sprinkle remaining chips on top. You can add coconuts, nuts and anything else that strikes your fancy at this point.

Bake for 50 minutes to an hour. Cool on wire rack, and then cut into wedges, bars or diamond shapes. To get really fancy, you can use an empty tomato paste can to cut round shapes. Then take it over the top by making a simple vanilla glaze and drizzling the whole thing.

mercy barsThese bars can easily be made gluten-free. (Photo: Sarah F. Berkowitz)

Related Topics: Baking, Desserts

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen
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