YIELD: 16 squares
Preheat oven to 325°F. Line an 8-inch square baking pan with parchment paper and set aside.
In a small bowl, mix together the flour, cornstarch, baking soda, and salt, set aside.
In a medium-size saucepan, melt the butter, coconut palm sugar and brown sugar. Stir occasionally over medium-low heat to prevent burning and bring to a gentle simmer.
Remove the pan from the heat and set it aside to cool until no longer hot to the touch. However, don’t cool so much that the butter hardens.
In a large bowl, whisk the eggs, egg yolk, and vanilla, until foamy and lighter in color, about a minute.
Add the cooled butter and sugar mixture, beat very well, about 3 minutes. Add the flour mixture, stir until everything is combined. The mixture will be pourable but thick. Add the Snickers pieces and mix.
Pour or scoop the mixture to the prepared baking pan, and shake and spread it into an even layer. Bake for about 40 minutes, or until the top no longer jiggles at all.
Allow the bars to cool in the pan at room temperature for at least 10 minutes before placing them, still in the pan, in the refrigerator to chill until firm to the touch. Slice into 16 squares and enjoy.
This recipe was adapted from the original by glutenfreeonashoestring.com.
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