*Disclosure: This post is sponsored by Pillsbury & Linqia. All opinions are truthful & my own.

Slow Cooker Dulce de Leche Banana Blueberry Pie Bars: A Gluten-Free Summer Delight

As the days stretch longer and the summer sun shines bright, the last thing many of us want to do is fire up the oven. Yet, the craving for a homemade dessert, warm and comforting, never truly fades. This season, I’ve been on a mission to incorporate more blueberries into my baking, and I absolutely adore Yummy Bar Recipes. The challenge? Creating a delicious treat without adding extra heat to my kitchen.

That’s where the magic of the slow cooker comes in! I had a Pillsbury product I was eager to experiment with – their fantastic gluten-free pie crust. Usually, pie crust means oven baking, but I was determined to find an alternative method for those sweltering days. What if I could make a pie-like dessert in the slow cooker?

Without a specific recipe to guide me, I decided to take a leap of faith and see how the Pillsbury Gluten Free pie crust would perform in a slow cooker environment. The results were truly astounding! I was incredibly happy with how brilliantly it turned out. Good thing I meticulously documented every step, because my family absolutely adored these Dulce de Leche Banana Blueberry Pie Bars. They’re a game-changer for summer dessert cravings!

The crust emerged wonderfully buttery and packed with flavor, a delightful surprise for a slow-cooked dessert. And the filling? Oh yes, it was the epitome of “oooey, gooey goodness,” spreading joy with every bite. The combination of sweet bananas, slightly tart blueberries, and rich, creamy dulce de leche, all nestled in a tender gluten-free crust, made for an unforgettable treat that everyone raved about.

Dulce de Leche Banana Blueberry Pie Bars, gluten free crust, slow cooker recipe

The crust was so buttery & flavorful.

Oh yes- it was ooooey, gooey goodness all over the place.

Dulce de Leche Banana Blueberry Pie Bars – Slow Cooker Method

This innovative slow cooker recipe brings together the delightful flavors of banana and blueberry with a luscious dulce de leche, all resting on a perfectly cooked gluten-free crust. It’s the ideal dessert for those hot days when you want a homemade treat without turning on the oven.

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Ingredients:

1 Pillsbury Gluten-Free Pie Crust
2-3 ripe bananas, sliced
1 cup fresh or frozen blueberries
1 can (14 ounces) sweetened condensed milk (for homemade dulce de leche)
1/2 teaspoon ground cinnamon (optional, for filling)
1 tablespoon lemon juice (optional, for blueberries)
Pinch of salt
Canning jar(s) for making dulce de leche

Instructions:

**Prepare the Dulce de Leche:** Transfer your sweetened condensed milk into desired canning jar(s). (One can fits well into one mid-sized jar or two small jam jars). Ensure lids are placed on tight!
Place the sealed jar(s) in your slow cooker and cover completely with water, ensuring there are at least 1-2 inches of water above the jar(s).
Cook on HIGH for 4-6 hours, or until the condensed milk transforms into the desired caramel color and consistency. The longer it cooks, the darker and thicker it will become.
Carefully remove the hot jar(s) from the slow cooker using tongs. Allow them to cool on a wire rack for at least 1 hour before opening. Dulce de leche can be served warm or stored in the refrigerator for up to 2 weeks.
**Prepare the Pie Bars:** Once your dulce de leche is ready and cooled (you’ll need about 1 cup for the bars), gently unroll the Pillsbury Gluten-Free Pie Crust.
Line your slow cooker insert with parchment paper, leaving an overhang on the sides to easily lift the bars out later. Carefully press the pie crust into the bottom of the slow cooker insert, forming a base.
In a medium bowl, gently toss the sliced bananas and blueberries. If using frozen blueberries, there’s no need to thaw. A tablespoon of lemon juice can be added to the blueberries to enhance their tartness and prevent excessive browning of bananas.
Spread an even layer of the prepared dulce de leche over the pie crust.
Arrange the banana and blueberry mixture over the dulce de leche. Sprinkle with a pinch of salt and cinnamon if desired.
Cover the slow cooker and cook on LOW for 2-3 hours, or until the fruit is tender and the crust appears set and lightly golden at the edges. Cooking times may vary depending on your slow cooker model.
Once cooked, turn off the slow cooker and let the pie bars cool in the insert for at least 30 minutes before attempting to lift them out using the parchment paper overhang.
Transfer to a cutting board, slice into bars, and serve warm or at room temperature. These bars are also delicious chilled!

Nutritional Information:

Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

Tips for Success:

**Dulce de Leche Don’t:** Never cook condensed milk in an unopened can directly in the slow cooker or stovetop, as it can explode. Always transfer it to a canning jar first.
**Crust Perfection:** For a crispier crust, you can pre-bake the Pillsbury Gluten-Free Pie Crust in the oven according to package directions before adding the filling, then transfer it to the slow cooker for the fruit baking. However, for a truly no-oven method, the slow cooker bakes it beautifully to a tender, cake-like texture.
**Even Cooking:** Ensure your slow cooker is on a flat, even surface for consistent heat distribution.
**Cooling is Key:** Allow the bars to cool sufficiently before slicing. This helps them set and makes them easier to cut cleanly.

Variations to Try:

**Chocolate Drizzle:** Once cooled, drizzle with melted dark or white chocolate for an extra touch of decadence.
**Nutty Topping:** Sprinkle with chopped pecans or walnuts before serving for added crunch.
**Different Fruits:** Substitute blueberries and bananas with sliced apples, peaches, or mixed berries for seasonal variations.
**Coconut Twist:** Add a sprinkle of shredded coconut to the fruit layer for a tropical flair.

Storage:

Store leftover Dulce de Leche Banana Blueberry Pie Bars in an airtight container in the refrigerator for up to 3-4 days. They are delicious served cold!

Love this recipe? Follow @KleinworthCo for even more tasty recipes!

Unlock Delicious Possibilities with Pillsbury Gluten-Free Dough!

Beyond these incredible pie bars, Pillsbury Gluten Free Dough opens up a world of culinary possibilities. Their commitment to delicious, high-quality gluten-free products means that you no longer have to compromise on taste or texture when avoiding gluten. From sweet treats to savory delights, their dough varieties are designed to make baking easy and enjoyable for everyone.

I am thrilled to be partnering with Pillsbury to showcase the versatility of their gluten-free line. These products have truly transformed my approach to baking, allowing for creative and convenient solutions, even for those with dietary restrictions.

Exclusive Pillsbury Giveaway!

Don’t miss your chance to win a premium baking set from Pillsbury!

This fantastic set will equip you with everything you need to create your own culinary masterpieces with Pillsbury’s amazing products.

To learn more about the Pillsbury Gluten-Free range and discover a plethora of exciting recipes, be sure to:

Click on the image above for more information on Pillsbury Gluten-Free Pie Crust and other products!

Excited to start baking, but need a few recipes to get going?

Check out the Pillsbury Gluten Free Dough site for delicious & easy recipes to make with all three varieties of gluten-free dough (pie crust, cookie dough, and crescent rolls). You’ll find inspiration for every occasion, ensuring that gluten-free doesn’t mean flavor-free.

TO ENTER THE GIVEAWAY:

Visit Pillsbury’s Gluten Free Dough website for endless recipe inspiration.
Then, come back to this post and leave a comment below (or on one of my upcoming Pillsbury posts) to be entered to win.
Just answer the question: What exciting possibilities will Pillsbury Gluten Free Dough bring to your life?

We are eager to hear your stories, creative recipe ideas, and how these products can enhance your gluten-free journey!

Good Luck to all participants!

More Summer Refreshments & Culinary Adventures

While you’re here, don’t miss out on some other delightful recipes perfect for the summer season! I’m excited to share a couple of my recent guest posts with you:

I recently shared a refreshing **Creamy Watermelon Lime Chiller** over at Life n’ Reflection. It’s the perfect thirst-quencher for a hot day!

And for another icy treat, I’m also sharing these incredibly easy **Watermelon Lime Sorbet Pops** at Just us Four. They are a vibrant and healthy way to cool down!

Beyond these delicious recipes, I love connecting with you all. Don’t forget to come back and join me on Mondays for Project 52, where we explore various creative and personal development themes throughout the year.

To see where else I am linking today and find more inspiration, feel free to visit HERE.

Final Thoughts on These Irresistible Pie Bars

Creating these Slow Cooker Dulce de Leche Banana Blueberry Pie Bars has been an exciting culinary journey. It proves that with a little creativity and the right ingredients, like Pillsbury’s excellent gluten-free pie crust, you can conjure up amazing desserts even when the conventional oven is off-limits. The rich, caramel notes of homemade dulce de leche, combined with the sweet and tangy fruit, and a wonderfully tender crust, make this a truly special treat. It’s a reminder that delicious, comforting desserts are always within reach, no matter the weather outside.

I hope you try this recipe and fall in love with its simplicity and incredible flavor. Happy baking (or rather, slow cooking)!