Blackberry Cobbler Bars, featuring All But Gluten Products Giveaway {CLOSED}

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I was recently challenged by All But Gluten to create a "hack" out of their Coconut Macaroons. I recently won some of their products and reviewed them in a previous post. You can find that post here: All But Gluten Review

To celebrate recently hitting 1,000 followers on Twitter (yay!), All But Gluten and I have teamed up to give you the chance to try some of their gluten and dairy free products for yourself! They have fantastic breads, muffins, cookies and more. You don't want to miss out on this! You can find the giveaway form at the end of this post. 

Now, back to the "hack". I decided to make blackberry cobbler bars, using the macaroons in the crust and topping. 

For the crust: 

- 1 stick of butter 

- 1 bag of Coconut Macaroons

1. Take 1 Tablespoon of butter and grease the bottom and sides of an 8x8 pan. Then use the rest of the butter for the crust. 

2. Melt the rest of the tablespoon used to grease the pan and the remaining 7 Tablespoons of butter. 

3. Crumble the macaroons and mix with melted butter. 

Press the mixture firmly into the bottom of the pan with your fingers or the back of a spoon. 

Bake at 350 degrees for 10 minutes. 

For the berries: 

I used 3 cups of semi-mashed frozen berries (that were picked fresh from my inlaws blackberry bushes) that I had thawed out. The berries ended up leaking a lot of juice into the pan, which tasted fine, but if you don't want that, then using fresh berries would be better. I would say 4 cups of fresh berries would be enough. 

Add 1/3 cup of sugar to the blackberries. 

Spread berries on top of crust that's been baked. 

For the topping: 

- 6 crumbled macaroons

- 1/2 tsp of cinnamon

- 4 Tablespoons of melted butter 

Mix together macaroons and cinnamon. Then incorporate melted butter with mixture. Sprinkle on top of berries. 

Bake at 350 degrees for 20 or until the juice bubbles. 

While the bars were cooling, I added an optional powdered sugar icing to the top. I mixed together some powdered sugar, about 1/3 cup, and a Tablespoon of milk. Depending on how sweet you want the icing, you might need to add more or less of each ingredient. 

They turned out great! The juices leaking out made the bars fall apart a little bit but if I had used fresh berries, it would have held together better. 

I loved these bars! The coconut flavor complemented the blackberries really nicely and gave the bars a great texture.

So, what would you make with these cookies? They're great on their own, but it's always fun to experiment! Are you ready to win some?!?

Onto the giveaway: 

Three of my readers will have the opportunity to win some wonderful All But Gluten products to try, including these Coconut Macaroons! 

Here are just some of their products: 

a Rafflecopter giveaway

Disclaimer: I was given these products to review by All But Gluten. The thoughts and opinions are all my own.